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|Title:||Edible nano-laminate coatings for food applications|
|Author(s):||Cerqueira, Miguel Ângelo Parente Ribeiro|
Bourbon, Ana I.
Pinheiro, Ana Cristina
Silva, Hélder D.
Quintas, Mafalda A. C.
Vicente, A. A.
|Citation:||Cerqueira, Miguel A.; Bourbon, Ana I.; Pinheiro, Ana Cristina; Silva, Hélder D.; Quintas, Mafalda A. C.; Vicente, António A., Edible nano-laminate coatings for food applications. In Clara Silvestre, Sossio Cimmino, Ecosustainable Polymer Nanomaterials for Food Packaging: Innovative Solutions, Characterization Needs, Safety and Environmental Issues, CRC Press, 2013. ISBN: 9789004207370, 221-252|
|Abstract(s):||[Excerpt] Food industry seeks for new products and methodologies that lead to sustainability programs. In this context, food technology plays an important role, with main research areas such as chemistry, biochemistry, engineering, and physics, in seeking new know-how for the improvement of food quality during processing, storage, and handling. The creation of new methodologies and materials that increase the storability of foods without affecting their quality is one of the focuses of today’s researchers.1,2 In this context, nanotechnology appears in the past years as an emerging technology that holds potential to change the food industry.3,4 Nanotechnology involves the control of nanostructures within sizes from 1 to 100 nm,5 which, with the adequate development of technology, can be used to manipulate or assemble materials providing commercial, technological, and scientific opportunities for the industry.4 [...]|
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