Nanotechnologies in food
著者
書誌事項
Nanotechnologies in food
(RSC nanoscience & nanotechnology, no. 14)
Royal Society Chemistry, c2010
大学図書館所蔵 全6件
  青森
  岩手
  宮城
  秋田
  山形
  福島
  茨城
  栃木
  群馬
  埼玉
  千葉
  東京
  神奈川
  新潟
  富山
  石川
  福井
  山梨
  長野
  岐阜
  静岡
  愛知
  三重
  滋賀
  京都
  大阪
  兵庫
  奈良
  和歌山
  鳥取
  島根
  岡山
  広島
  山口
  徳島
  香川
  愛媛
  高知
  福岡
  佐賀
  長崎
  熊本
  大分
  宮崎
  鹿児島
  沖縄
  韓国
  中国
  タイ
  イギリス
  ドイツ
  スイス
  フランス
  ベルギー
  オランダ
  スウェーデン
  ノルウェー
  アメリカ
注記
Includes bibliographical references and index
内容説明・目次
内容説明
Recent developments in the field of nanotechnology have paved the way for lots of innovation in a number of industrial and consumer sectors, including food and food packaging. Whilst nanofood sector is a relatively new emergent, it is widely expected to grow rapidly in the future. A number of nano-sized additives and supplements for food and healthfood products, and nanotechnology derived food packaging materials, are already available in some countries, and their number is expected to increase in the coming years. Whilst such developments offer enormous benefits to the food sector, they have also raised a number of issues in relation to consumer safety, environmental impacts, and ethical, policy and regulatory aspects. Despite these rapid developments in nanotechnology applications for the food sector, only a few reports and articles are currently available that provide an account of the new developments and the current size of market for nanotechnology products and applications. These also do not provide a critical evaluation of the broader aspects of the technology, such as issues around safety of the products to consumers and the environment, and adequacy of the existing regulatory controls. This book provides a source of much needed and up-to-date information on the products and applications of nanotechnology for the food sector - for scientists, regulators, and consumers alike. It also gives an independent, balanced, and impartial view of the potential benefits as well as risks that nanotechnology applications may bring to the food sector. Whilst providing an overview of the state-of-the-art and foreseeable applications to highlight opportunities for innovation, the book also discusses areas of uncertainty in relation to public perception of the new technological developments, and potential implications for consumer safety and current regulatory controls. The book also discusses the likely public perceptions of nanotechnologies in the light of past technological developments in the food sector, and how the new technology will possibly be regulated under the existing regulatory frameworks.
目次
- Chapter 1: Nanotechnologies in the Food Arena: New Opportunities, New Questions, New Concerns
- Chapter 2: The Evolution of Food Technology, Novel Foods, and the Psychology of Novel Food 'Acceptance'
- Chapter 3: Public Perceptions of Nanotechnologies: Lessons from GM Foods
- Chapter 4: Natural Food Nanostructures, Chapter 5: Nanotechnology Applications for Food Ingredients, Additives and Supplements
- Chapter 6: Nanotechnologies in Food Packaging
- Chapter 7: Potential Benefits and Market Drivers for Nanotechnology Applications in the Food Sector
- Chapter 8: Engineered Nanoparticles and Food - An assessment of exposure and hazard
- Chapter 9: Potential Risks of Nano Food to Consumers
- Chapter 10: Small Ingredients in a Big Picture: Regulatory Perspectives on Nanotechnologies in Foods and Food Contact Materials
- Chapter 11: An Outline Framework for the Governance for Risks of Nanotechnologies in Food
- Chapter 12: Knowns, Unknowns, and Unknown Unknowns
- Subject Index
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