Titlebook: Nanobiotechnology in Food: Concepts, Applications and Perspectives; Hoda Jafarizadeh-Malmiri,Zahra Sayyar,Aydin Berenj Book 2019 Springer

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Challenges for Nanobiotechnology,be used to provide new tastes and flavors, functional foods, hygienic food processing and packaging, intelligent, lightweight and strong packaging systems, pathogen detection and removal, and reduced agrochemicals, colors, flavors and preservatives (World Health Organization, Regional Office for Europe 2013).

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Nano-additives for Food Industries, and bioactive compounds incorporated into nano-sized delivery systems are usually known as nanoadditives. These nanomaterials are designed to be added in various food and beverage systems or their packaging polymers matrix, to promote their characteristics and give them various activities, which are described briefly in this chapter.

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Potential Hazards of Nanoparticles,been demonstrated over the last decade, yet it is unclear if metal nanoparticles cause effects directly or indirectly. This chapter gives a brief review on the toxicology pathways, recommendations and methods for screening hazard testing of nanoparticles.

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https://doi.org/10.1007/978-3-030-05846-3Food Biotechnology; Nanobiotechnology; Nanofood; Food Nanobiotechnology; Nanoparticles

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