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Please use this identifier to cite or link to this item:
http://krishi.icar.gov.in/jspui/handle/123456789/46127
Full metadata record
DC Field | Value | Language |
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dc.contributor.author | Ranjit Singh | en_US |
dc.contributor.author | S. Anandakumar | en_US |
dc.contributor.author | K. Alagusundaram | en_US |
dc.date.accessioned | 2021-03-14T16:33:34Z | - |
dc.date.available | 2021-03-14T16:33:34Z | - |
dc.date.issued | 2013-10-31 | - |
dc.identifier.citation | Singh, R., Anandakumar, S., & Alagusundaram, K. A Critical Assessment on Functional Materials in Food Nanotechnology,2013,nano vision, 3(3),191-195 | en_US |
dc.identifier.issn | 2231-2579 | - |
dc.identifier.uri | http://krishi.icar.gov.in/jspui/handle/123456789/46127 | - |
dc.description | Not Available | en_US |
dc.description.abstract | Keeping leadership in food and food processing industry, We have to work with nanotechnology and nano-bio-info in the future. The markets are changing already. Tomorrow we will design food by shaping molecules and atoms. The nanofood market is expected to surge from 2.6 bn. US dollars today to 7.0 bn. US dollars in 2006 and to 20.4 bn. US dollars in 2010. More than 200 Companies around the world are today active in research and development. USA is the leader followed by Japan and China. By 2015 Asian with more than 50 percent of the worldpopulation will be the biggest market for Nanofood with the leading of China. Nanotechnology can be applied to packaging (nanocomposites), controlled delivery systems (nanoencapsulation), and to develop nanodevices (nanosensors) for detection at molecular level. The demand for eco friendly nanocomposite films is in worldwide, since it can provide enhanced gas and moisture barrier properties, increased stiffness with lighter weight, strength and thermal stability. In mechanical terms, nanocomposites differ from conventional composite materialsdue to the exceptionally high surface to volume ratio of the reinforcing phase and its exceptionally high aspect ratio. Nano packaging can also be designed to release antimicrobials, antioxidants, enzymes, flavours and neutraceuticals to extend the shelf life of food products. On the other side, with technology of manipulating the molecules and the atoms of food, the future food industry has a powerful method to design food with much more capability and precision, lower costs and sustainability. Thus nanotechnology has a high potential to modernize the food industry. | en_US |
dc.description.sponsorship | Not Available | en_US |
dc.language.iso | English | en_US |
dc.publisher | MISBAH QADIR | en_US |
dc.relation.ispartofseries | Not Available; | - |
dc.subject | Nanotechnology | en_US |
dc.subject | Nanosensors | en_US |
dc.subject | Nanocomposites | en_US |
dc.subject | Nanoencapsulation | en_US |
dc.title | A Critical Assessment on Functional Materials in Food Nanotechnology | en_US |
dc.title.alternative | Not Available | en_US |
dc.type | Research Paper | en_US |
dc.publication.projectcode | Not Available | en_US |
dc.publication.journalname | nano vision | en_US |
dc.publication.volumeno | 3(3) | en_US |
dc.publication.pagenumber | 191-195 | en_US |
dc.publication.divisionUnit | Not Available | en_US |
dc.publication.sourceUrl | Not Available | en_US |
dc.publication.authorAffiliation | Indian Institute of Crop Processing Technology, Thanjavur, INDIA | en_US |
dc.ICARdataUseLicence | http://krishi.icar.gov.in/PDF/ICAR_Data_Use_Licence.pdf | en_US |
Appears in Collections: | AEng-IINRG-Publication |
Files in This Item:
File | Description | Size | Format | |
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NANO-JOURNAL-NANV03I03P0191.pdf | 310.46 kB | Adobe PDF | View/Open |
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