Mass Transport Phenomena in Emulsions Containing Surfactants

Weiß, Jochen; McClements, David Julian

doi:10.1081/e-escs3-120000619

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Applications Of Nanotechnology1

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2015

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“…They are based on the nanoencapsulated substances in structures like lipososomes, micelle etc. Micelles are spherical particles (5-100 nm diameters) and have the ability to encapsulate nonpolar molecules including lipids, flavorants, antimicrobials, antioxidants, and vitamins (Weiss and McClements 2002). Liposomes are closed, continuous bilayered structures made mainly of lipid and/or phospholipid molecules and can be prepared by the heating method in which no harmful chemical or procedure is involved (Khosravi-Darani et al 2007).…”

Section: Applications Of Nanotechnologymentioning

confidence: 99%

Nanotechnology: a future tool to improve quality and safety in meat industry

2015

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Nanotechnology refers to the new aspect of science modifies its physical, chemical and biological properties leading to new applications or enhanced utility. Keeping the pace with other industries, the meat industry has adopted the new technology in a range of applications to improve the quality and safety of products. The potential applications include the improvement in the tastes, texture, flavor, production of low fat and salt products, enhanced nutrient absorption, improved packaging techniques and better pathogen detection system. However some safety issues need to be addressed before taking a ride on the technology at the full throttle.

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Section: Applications Of Nanotechnologymentioning

confidence: 99%