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Detecting and characterizing nanoparticles in food, beverages and nutraceuticals
Research output: Chapter in Book/Report/Conference proceeding › Chapter
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Publication details
| Title of host publication | Nanotechnology in the Food, Beverage and Nutraceutical Industries |
|---|---|
| Date | Published - Apr 2012 |
| Pages | 53-81 |
| Number of pages | 29 |
| Publisher | Elsevier Ltd |
| Place of Publication | Oxford |
| Original language | English |
| ISBN (Electronic) | 9780857095657 |
| ISBN (Print) | 9781845697396 |
Abstract
While nanotechnology offers a number of benefits to the food sector, the use of nanoparticles (NPs) in food may also cause risks. In order to understand the risks of NPs, it is essential to have access to good quality analytical methods that are able to detect and characterize NPs in a wide range of media. This chapter provides an overview of the characteristics of NPs that will need to be measured in food materials and describes methods that are available to derive these characteristics. The advantages and drawbacks of each method are described and the challenges for the development of new methods for NP analysis in food materials are highlighted.
- Analytical methods, Characterization, Food, Nanoparticles, Sample preparation
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