Please use this identifier to cite or link to this item:
http://hdl.handle.net/10884/1352Full metadata record
| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Figueiredo, Paulo | - |
| dc.date.accessioned | 2018-09-04T11:12:54Z | - |
| dc.date.available | 2018-09-04T11:12:54Z | - |
| dc.date.issued | 2016 | - |
| dc.identifier.citation | Studia, Vol. 19 | pt_PT |
| dc.identifier.uri | http://hdl.handle.net/10884/1352 | - |
| dc.description.abstract | Nanotechnology applications are widespread. In the food sector, they are expected to bring several benefits, from farm to table, including modification of sensory properties, nutritional improvement, and “active” and “intelligent” packaging materials. As more products appear in the market, the need for accurate analytical procedures, risk-assessment studies and regulatory framework is being addressed. This review looks at recent advances in all those applications and challenges concerning the use of nanomaterials in food and nutrition. | pt_PT |
| dc.language.iso | eng | pt_PT |
| dc.rights | openAccess | - |
| dc.title | NANOTECHNOLOGIES IN FOOD AND NUTRITION | pt_PT |
| dc.type | article | pt_PT |
| dc.rpares | sim | pt_PT |
| Appears in Collections: | A CS/CN - Artigos | |
Files in This Item:
| File | Description | Size | Format | |
|---|---|---|---|---|
| NANOTECHNOLOGIES IN FOOD AND NUTRITION_Studia.pdf | 303.55 kB | Adobe PDF | View/Open |
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.