Nanoclays in food products: benefits and possible risks (literature review)
Nanoclays (NC) are aluminosilicates that consist of layers (nano-plates) being 1–2 nanometers thick and having a diameter over 1 µm, nanotubes, and nano-disks. Due to such structure and their ion-exchange and sorption properties as well as gas permeability NC are widely used in industries, agricultu...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
FBSI “Federal Scientific Center for Medical and Preventive Health Risk Management Technologies”
2020-03-01
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| Series: | Analiz Riska Zdorovʹû |
| Subjects: | |
| Online Access: | https://journal.fcrisk.ru/eng/2020/1/16 |