Naslov
Nanotechnology in the food industry: Nanofood safety and potential negative effects on human health

Autori
Herljević, Dora ; Zandona, Elizabeta ; Blažić, Marijana ; Rendulić, Ema ; Matković Melki, Karmen ; Belavić, Valentina

Vrsta, podvrsta i kategorija rada
Radovi u zbornicima skupova, cjeloviti rad (in extenso), stručni

Izvornik
BOOK OF PROCEEDINGS of 8th International Professional and Scientific Conference “Occupational Safety and Health” / Kirin, S. ; Štedul, I. ; Bubaš, M. - Karlovac : Veleučilište u Karlovcu, 2022, 190-196

Skup
8th International Professional and Scientific Conference “Occupational Safety and Health”

Mjesto i datum
Zadar, Hrvatska, 21.09.2022. - 24.09.2022

Vrsta sudjelovanja
Poster

Vrsta recenzije
Međunarodna recenzija

Ključne riječi
nanoparticles ; nanomaterials ; food safety ; nanofood

Sažetak
Nanotechnology is a new technological branch that involves the use of molecular size substances, usually below 100 nanometres, that can be integrated with most technologies and applications, which has strong industrial potential for competitiveness and resource efficiency, but also a great impact on quality of life and sustainable development. It is increasingly used in the food industry to improve the properties of food (functional food) and materials that come into contact with food, in the control of food safety, and especially in food packaging processes. The term "nanofood" has been introduced for food grown, produced, processed or packaged using nanotechnology or with the addition of nanoparticles. The positive effects of nanotechnology in the food sector are generally well described, however, the risks and negative impacts that nanoparticles may have on biological systems have not yet been fully elucidated. The paper presents the latest achievements in the application of nanotechnology in the food industry, safety and potential risks and the impact of nanofood on human health.

Izvorni jezik
Engleski

Znanstvena područja
Biotehnologija, Prehrambena tehnologija

POVEZANOST RADA