Nanotechnologies in food  
/ Qasim Chaudhry, Laurence Castle and Richard Watkins. 
 - Cambridge :  RSC,  2010 
 - xiii, 229 p. :  ill. ;  25 cm. 
 - RSC nanoscience & nanotechnology,  no. 14 .
<br/><br/>Chapter 1: Nanotechnologies in the Food Arena: New Opportunities, New Questions, New Concerns; Chapter 2: The Evolution of Food Technology, Novel Foods, and the Psychology of Novel Food 'Acceptance'; <br/>Chapter 3: Public Perceptions of Nanotechnologies: Lessons from GM Foods; <br/>Chapter 4: Natural Food Nanostructures, <br/>Chapter 5: Nanotechnology Applications for Food Ingredients, Additives and Supplements; <br/>Chapter 6: Nanotechnologies in Food Packaging; <br/>Chapter 7: Potential Benefits and Market Drivers for Nanotechnology Applications in the Food Sector; Chapter 8: Engineered Nanoparticles and Food - An assessment of exposure and hazard; <br/>Chapter 9: Potential Risks of Nano Food to Consumers; <br/>Chapter 10: Small Ingredients in a Big Picture: Regulatory Perspectives on Nanotechnologies in Foods and Food Contact Materials; <br/>Chapter 11: An Outline Framework for the Governance for Risks of Nanotechnologies in Food; <br/>Chapter 12: Knowns, Unknowns, and Unknown Unknowns; Subject Index<br/> 
<br/><br/><label>ISBN: </label>9780854041695 0854041699 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Food--Composition--Technological innovations.<br/>Food--Packaging--Technological innovations.<br/>Nanotechnology.
<br/><br/><label>Dewey Class. No.: </label>664  / Q11