Food Nanotechnology
Nanotechnology is used in food industry
to enhance delivery of food ingredients. It is defined as the creation of
materials in nanometer scale. Polymeric nanoparticles, lipid-based
nanoparticles such as liposomes, Nano emulsions, dendrimers, carbon-based Nano carrier’s
and quantum dots are examples of Nano carriers used in food nanotechnology. It
is mainly applied in food packaging increasing the shelf life of the product,
detecting the bacteria in packaging and food safety. Manufacturing food at
nanometer level helps to provide lower fat foods and also incorporates much of
the nutrients in a small package. Nanotechnology in food also includes several
types such as Nano emulsification and Nano encapsulation. An example of Nano
emulsification is mayonnaise which is a blend of oil and water leading to thick
paste. Furthermore fatty content in mayonnaise or other food can be lowered by
manipulating the droplets structure at the nanoscale level.
Edelweiss
Journal of Food Science and Technology
publishes articles related to food science and technology and cover various
topics such as nutrition, health, dietetics, clinical nutrition and many more. Articles related to food nanotechnology can
be research, review or Case reports. All of these types of manuscripts are
welcomed to publish in the Edelweiss
Journal of Food Science and Technology.
This Journal is running by Edelweiss publications with eminent editors for peer
review process.
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