Article | REF: NM4500 V2

Nanomaterials in Food Products

Author: Marie-Hélène ROPERS

Publication date: April 10, 2020, Review date: October 23, 2020

You do not have access to this resource.
Click here to request your free trial access!

Already subscribed? Log in!


Français

2. Manufactured nanomaterials in food

As a result of consuming animal and plant products, our food naturally contains substances, molecules or assemblies of molecules that are less than 100 nm in size, such as casein micelles and minerals in milk. . Our modern diet also contains substances known as food additives, to which we turn our attention here. Food additives are substances intentionally added to food to perform specific technological functions, for example to color, sweeten or help preserve food. In the European Union, all food additives are identified by a number starting...

You do not have access to this resource.

Exclusive to subscribers. 97% yet to be discovered!

You do not have access to this resource.
Click here to request your free trial access!

Already subscribed? Log in!


The Ultimate Scientific and Technical Reference

A Comprehensive Knowledge Base, with over 1,200 authors and 100 scientific advisors
+ More than 10,000 articles and 1,000 how-to sheets, over 800 new or updated articles every year
From design to prototyping, right through to industrialization, the reference for securing the development of your industrial projects

This article is included in

Functional materials - Bio-based materials

This offer includes:

Knowledge Base

Updated and enriched with articles validated by our scientific committees

Services

A set of exclusive tools to complement the resources

Practical Path

Operational and didactic, to guarantee the acquisition of transversal skills

Doc & Quiz

Interactive articles with quizzes, for constructive reading

Subscribe now!

Ongoing reading
Manufactured nanomaterials in food