Nanotechnology applications in food science. Now & future
Publish place: 20th International Congress on Food Technology
Publish Year: 1390
نوع سند: مقاله کنفرانسی
زبان: English
View: 1,492
This Paper With 14 Page And PDF Format Ready To Download
- Certificate
- من نویسنده این مقاله هستم
استخراج به نرم افزارهای پژوهشی:
شناسه ملی سند علمی:
NCFOODI20_830
تاریخ نمایه سازی: 27 خرداد 1391
Abstract:
In today‟s competitive market technology is essential to keep leadership in the food and food processing industry. Consumers demand fresh authentic, convenient and flavourful food products. The future belongs to new products and new processes, with the goal of enhancing the performance of the product, prolonging the product shelf life and freshness, and improving the safety and quality of food. The present molecular biology techniques of genetic modification of crops are already forms of what has been termed nanotechnology. Nanotechnology can provide for the future development of far more precise and effective methods of, and other forms of, manipulation of food polymers and polymeric assemblages to provide tailor-made improvements to food quality and food safety. Nanotechnology promises not only the creation of novel and precisely defined material properties, it also promises that these materials will have self-assembling, self-healing and maintaining properties.
Keywords:
Authors
Maryam Zohri
Agricultural Biotechnology Research Center, North and West Region,Tabriz,Iran
مراجع و منابع این Paper:
لیست زیر مراجع و منابع استفاده شده در این Paper را نمایش می دهد. این مراجع به صورت کاملا ماشینی و بر اساس هوش مصنوعی استخراج شده اند و لذا ممکن است دارای اشکالاتی باشند که به مرور زمان دقت استخراج این محتوا افزایش می یابد. مراجعی که مقالات مربوط به آنها در سیویلیکا نمایه شده و پیدا شده اند، به خود Paper لینک شده اند :