Exploring Functional Food Nanotechnology: Innovations in Modifying, Delivering, and Enhancing Food Functionality
Publish place: The 7th International Conference on Interdisciplinary Studies in Food Industry and Nutrition Sciences of Iran
Publish Year: 1402
نوع سند: مقاله کنفرانسی
زبان: English
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شناسه ملی سند علمی:
ICFBCNF07_099
تاریخ نمایه سازی: 16 اسفند 1402
Abstract:
A functional food is a kind of food with special physiological effects that can improve health status or reduce illness. However, the active ingredients in functional foods are usually very low due to the instability and easy degradation of some nutrients. Therefore, improving the utilization rate of the effective ingredients in functional food has become the key problem. Nanomaterials have been widely used and studied in many fields due to their small size effect, high specific surface area, high target activity, and other characteristics. Therefore, it is a feasible method to process and modify functional food using nanotechnology. In this review, we summarize the nano particle delivery system and the food nanotechnology in the field of functional food. We also summarize and prospect the application, basic principle, and latest development of nano-functional food and put forward corresponding views.
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Authors
Ali Asadi
Department of Food Industry, Faculty of Agriculture, Tabriz University, Tabriz, Iran