Nanomaterials in food products and their package: comparative analysis of risks and advantages

Nanomaterials in food products and their package: comparative analysis of risks and advantages

Nanomaterials (NMs) are applied in many spheres related to food products manufacturing including nano-dispersed forms of food substances, nano-encapsulates, and nano-micelles, food additives with improved functional characteristics, new packaging materials with enhanced gas-, photobarrier, and antim...

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Bibliographic Details
Main Authors: I.V. Gmoshinski, V.A. Shipelin, S.A. Khotimchenko
Format: Article
Language:English
Published: FBSI “Federal Scientific Center for Medical and Preventive Health Risk Management Technologies” 2018-12-01
Series:Analiz Riska Zdorovʹû
Subjects:
nanoparticles
silicon dioxide
titanium dioxide
carbon nanotubes
food additives
package
risk assessment
Online Access:http://journal.fcrisk.ru/eng/2018/4/16

Internet

http://journal.fcrisk.ru/eng/2018/4/16

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