Considerations for nanosciences in food science and nutrition: "Enhanced food properties"

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dc.contributor.authorTekiner I.H.
dc.contributor.authorMutlu H.
dc.contributor.authorAlgingil S.
dc.contributor.authorDinçerler E.
dc.date.accessioned2024-07-12T21:53:04Z
dc.date.available2024-07-12T21:53:04Z
dc.date.issued2015en_US
dc.departmentMaltepe Üniversitesien_US
dc.description.abstractThe agro-food industries are one of the biggest manufacturing sectors worldwide with a turnover of US$4 trillion per year. Within the last decades, nanoscience has opened-up fantastic ways to challenge new sub-universes for exploring the interactions between physical, chemical and biological systems as well as agro-food and nutrition sectors. Among these potentials, there is the enhancement of food properties and constituents such as nanoparticulate delivery systems, food safety and food biosecurity. In the recent years, many patents were launched for edible coating agents, essential oils and emulsifiers, including agrochemical active ingredients, nanomaterials for agriculture, horticulture, aquaculture, and smart packaging materials. The aim of this review was to search for the recent applications of nanoscience in the agro-food science and nutrition area, including the launched patents in this field. © 2015 Bentham Science Publishers.en_US
dc.identifier.doi10.2174/2212798407666150518104111
dc.identifier.endpage8en_US
dc.identifier.issn2212-7984
dc.identifier.issue1en_US
dc.identifier.pmid25981496en_US
dc.identifier.scopusqualityQ2en_US
dc.identifier.startpage3en_US
dc.identifier.urihttps://dx.doi.org/10.2174/2212798407666150518104111
dc.identifier.urihttps://hdl.handle.net/20.500.12415/8454
dc.identifier.volume7en_US
dc.indekslendigikaynakPubMed
dc.language.isoenen_US
dc.publisherBentham Science Publishers B.V.en_US
dc.relation.ispartofRecent Patents on Food, Nutrition and Agricultureen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmzKY03333
dc.subjectFooden_US
dc.subjectNanoscienceen_US
dc.subjectNutritionen_US
dc.titleConsiderations for nanosciences in food science and nutrition: "Enhanced food properties"en_US
dc.typeArticle
dspace.entity.typePublication

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