Resumo

OJEDA, Gonzalo Adrián; ARIAS GORMAN, Adriana María  e  SGROPPO, Sonia Cecilia. Nanotechnology and its applications in food. Mundo nano [online]. 2019, vol.12, n.23.  Epub 12-Jun-2020. ISSN 2448-5691.  https://doi.org/10.22201/ceiich.24485691e.2019.23.67747.

Nanotechnology presents an incredible potential for application in the food sector along the food chain prioritizing consumer requirements. It has the capacity to provide new forms of control and structured food with greater functionality and value. This paper briefly explains the main concepts of nanotechnology and the importance of reducing size in their properties. The main nano-objects of potential use in foods are described and a global view of different studies carried out and their applications in the food industry is offered.

Palavras-chave : nanomaterials; nanocomposites; nanoemulsions; packaging; ingredients..

        · resumo em Espanhol     · texto em Espanhol     · Espanhol ( pdf )