Some nanofood products are already on the market, with many more nanotech food projects currently at R&D stage. Estimates about the worldwide value of the nanofood market, statistics for the number of...
http://www.azonano.com/article.aspx?ArticleID=1330 | 28 Jul 2005
Packaging for food and drink is already benefiting from using nanotechnology methods and devices, such as clay nanoparticles and nanosensors. Nanoclays, molecular barriers, nanocrystals, antimicrobial...
http://www.azonano.com/article.aspx?ArticleID=1317 | 25 Jul 2005
Nanotechnology can be applied to the production, processing, safety and packaging of food. Ways in which nanotechnology can be applied to food and food packaging are briefly looked at.
http://www.azonano.com/article.aspx?ArticleID=1658 | 21 Jul 2006
Food is not the first field that comes to mind when looking for opportunities to apply the results of nanoscience and nanotechnology. Most people like their food natural and do not want too much...
http://www.azonano.com/article.aspx?ArticleID=2397 | 22 Sep 2009
Producing food by molecular engineering is one of nanotechnology’s most ambitious goals - though there is some debate regarding what it is possible to achieve. What the experts are saying, an overview...
http://www.azonano.com/article.aspx?ArticleID=1329 | 27 Jul 2005
Food manufacturing is set to undergo many changes through the use of nanotechnology methods, although some environmental groups have aired concerns about nano-foods. This article looks at the concerns...
http://www.azonano.com/article.aspx?ArticleID=1350 | 12 Aug 2005
Food production is set to experience major changes as a result of using nanotechnology processing methods. How nanotechnologies will affect food manufacturing, the estimated worldwide value of the...
http://www.azonano.com/article.aspx?ArticleID=1349 | 12 Aug 2005
Liposomes are small spherical vesicles which consist of amphiphilic lipids, enclosing an aqueous core. The classification of liposomes, the different processing techniques used, the benefits of using...
http://www.azonano.com/article.aspx?ArticleID=1243 | 25 May 2005
The particle size of diary and other food emulsions is an important factor in defining both structural and sensory characteristics. Laser diffaction Measurements using the Mastersizer 2000 can be used...
http://www.azonano.com/article.aspx?ArticleID=1201 | 19 Apr 2005
One of the more futuristic applications of nanotechnology lies in the production of “interactive” food and beverages that change colour, flavour or nutrients depending on a diner’s taste or health....
http://www.azonano.com/article.aspx?ArticleID=860 | 13 May 2004