RISKS AND SAFETY OF USING NANOTECHNOLOGIES OF FOOD PRODUCTS: A REVIEW
The problem of healthy and quality nutrition has a global character. The modern development of technologies including nanotechnologies allowed obtaining materials with unique properties, which began to be actively used in food industry and agriculturebut, at the same time, require thorough investiga...
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
The V.M. Gorbatov All-Russian Meat Research Institute
2016-10-01
|
| Series: | Теория и практика переработки мяса |
| Subjects: | |
| Online Access: | https://www.meatjournal.ru/jour/article/view/28 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850025805888880640 |
|---|---|
| author | N. A. Gorbunova E. K. Tunieva |
| author_facet | N. A. Gorbunova E. K. Tunieva |
| author_sort | N. A. Gorbunova |
| collection | DOAJ |
| description | The problem of healthy and quality nutrition has a global character. The modern development of technologies including nanotechnologies allowed obtaining materials with unique properties, which began to be actively used in food industry and agriculturebut, at the same time, require thorough investigation of their properties and effects on the human body and environment. The paper demonstrates the main directions of the nanotechnology use in the agricultural production and food industry, examines the safetyproblems and risks occurred when using nanotechnologies in food industry with account for insufficient research on the influence of food nanotechnologies on human health and environmental ecology, and presents the normative and methodical base of the RussianFederation for assurance of safe consumption of food products produced from nanomaterials. |
| format | Article |
| id | doaj-art-2cc03b73393b4b90938cb5dc65588d56 |
| institution | DOAJ |
| issn | 2414-438X 2414-441X |
| language | English |
| publishDate | 2016-10-01 |
| publisher | The V.M. Gorbatov All-Russian Meat Research Institute |
| record_format | Article |
| series | Теория и практика переработки мяса |
| spelling | doaj-art-2cc03b73393b4b90938cb5dc65588d562025-08-20T03:00:44ZengThe V.M. Gorbatov All-Russian Meat Research InstituteТеория и практика переработки мяса2414-438X2414-441X2016-10-0113354710.21323/2414-438X-2016-1-3-35-4720RISKS AND SAFETY OF USING NANOTECHNOLOGIES OF FOOD PRODUCTS: A REVIEWN. A. Gorbunova0E. K. Tunieva1The V.M. Gorbatov All-Russian Meat Research InstituteThe V.M. Gorbatov All-Russian Meat Research InstituteThe problem of healthy and quality nutrition has a global character. The modern development of technologies including nanotechnologies allowed obtaining materials with unique properties, which began to be actively used in food industry and agriculturebut, at the same time, require thorough investigation of their properties and effects on the human body and environment. The paper demonstrates the main directions of the nanotechnology use in the agricultural production and food industry, examines the safetyproblems and risks occurred when using nanotechnologies in food industry with account for insufficient research on the influence of food nanotechnologies on human health and environmental ecology, and presents the normative and methodical base of the RussianFederation for assurance of safe consumption of food products produced from nanomaterials.https://www.meatjournal.ru/jour/article/view/28nanotechnologynanomaterialsnanoparticlesnanofoodsinnovative productsbioactive moleculesrisks and safety of nanoproducts |
| spellingShingle | N. A. Gorbunova E. K. Tunieva RISKS AND SAFETY OF USING NANOTECHNOLOGIES OF FOOD PRODUCTS: A REVIEW Теория и практика переработки мяса nanotechnology nanomaterials nanoparticles nanofoods innovative products bioactive molecules risks and safety of nanoproducts |
| title | RISKS AND SAFETY OF USING NANOTECHNOLOGIES OF FOOD PRODUCTS: A REVIEW |
| title_full | RISKS AND SAFETY OF USING NANOTECHNOLOGIES OF FOOD PRODUCTS: A REVIEW |
| title_fullStr | RISKS AND SAFETY OF USING NANOTECHNOLOGIES OF FOOD PRODUCTS: A REVIEW |
| title_full_unstemmed | RISKS AND SAFETY OF USING NANOTECHNOLOGIES OF FOOD PRODUCTS: A REVIEW |
| title_short | RISKS AND SAFETY OF USING NANOTECHNOLOGIES OF FOOD PRODUCTS: A REVIEW |
| title_sort | risks and safety of using nanotechnologies of food products a review |
| topic | nanotechnology nanomaterials nanoparticles nanofoods innovative products bioactive molecules risks and safety of nanoproducts |
| url | https://www.meatjournal.ru/jour/article/view/28 |
| work_keys_str_mv | AT nagorbunova risksandsafetyofusingnanotechnologiesoffoodproductsareview AT ektunieva risksandsafetyofusingnanotechnologiesoffoodproductsareview |