Detecting and characterizing nanoparticles in food, beverages and nutraceuticals

Research output: Chapter in Book/Report/Conference proceedingChapter



Publication details

Title of host publicationNanotechnology in the Food, Beverage and Nutraceutical Industries
DatePublished - Apr 2012
Number of pages29
PublisherElsevier Ltd
Place of PublicationOxford
Original languageEnglish
ISBN (Electronic)9780857095657
ISBN (Print)9781845697396


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.

    Research areas

  • Analytical methods, Characterization, Food, Nanoparticles, Sample preparation

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