چکیده مقاله
Nanotechnology plays a crucial role in the food industry by enhancing properties such as shelf life, taste, texture, and safety of products The use of nanoparticles and nanoemulsions improves the solubility and bioavailability of nutrients, enabling the controlled release of bioactive compounds Moreover, metal nanoparticles with antimicrobial properties are employed in smart food packaging to prevent microbial growth However, concerns regarding the toxicity and migration of these nanoparticles into food, and their potential adverse effects on human health, necessitate further research and stricter standards
کلیدواژهها
نویسندگان
Seyedeh Ayda Noorhashemi RashidAbad
Undergraduate Student of Applied Chemistry, Islamic Azad University, Karaj Branch
Binesh Hosseini
Undergraduate Student of Applied Chemistry, Islamic Azad University, Karaj Branch
شیوه ارجاع
Noorhashemi RashidAbad, Seyedeh Ayda and Hosseini, Binesh,1403,Nanoparticles in the Service of Nutrition: A New Challenge for Enhancing Food Safety,6th National Conference on Novel Achievements in Materials Engineering, Chemical Engineering and Industrial safety,Esfarayen
ارائهشده در
مجموعه مقالات ششمین کنفرانس ملی دستاوردهای نوین در مهندسی مواد، مهندسی شیمی و ایمنی صنعتی14 آبان 1403 · اسفراین