Nanotechnology: A New Frontier in Food Science

By C. Moraru, Chithra P. Panchapakesan, Qingrong Huang, P. Takhistov, Sean X. Liu, J. Kokini. 2003

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Nanotechnology in agro-food: From field to plate (2015, background): “, Newark, NJ (Moraru et al., 2003; Ranjan et al., 2014).”
Nanoemulsions of β-carotene using a high-energy emulsification–evaporation technique (2011, background): “Introduction b-carotene is insoluble in water and weakly soluble in oil at ambient Functional ingredients such as carotenoids, fatty acids, natural antioxidants and numerous other compounds, are being extensively used as active ingredients on a great variety of food products (Moraru et al., 2003).”
Role of Nanoparticles in Plants (2015, background): “wastes to energy and other useful byproducts through enzymatic nanobioprocessing, chemical sensors, cleaning of water, disease prevention, and treatment in plants using various nanocides (Carmen et al. 2003; Nair et al. 2010).”
Nanocomposites for food packaging applications (2009, background): “…manufacturing of bottles for fruit juices, dairy foods, beer and carbonated drinks, or as nanocomposite layers in multilayer films to enhance the shelf life of a variety of foods such as processed meats, cheese, confectionery, cereals, and boil-in-bag foods (Brody, 2007; Moraru et al., 2003).”