TY  - BOOK
AU  - Chaudhry,Qasim
AU  - Castle,L.
AU  - Watkins,Richard
ED  - Royal Society of Chemistry (Great Britain)
TI  - Nanotechnologies in food 
T2  - RSC nanoscience & nanotechnology,
SN  - 9780854041695
U1  - 664 22
PY  - 2010///
CY  - Cambridge
PB  - RSC
KW  - Food
KW  - Composition
KW  - Technological innovations
KW  - Packaging
KW  - Nanotechnology
N1  - 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'; 
Chapter 3: Public Perceptions of Nanotechnologies: Lessons from GM Foods; 
Chapter 4: Natural Food Nanostructures, 
Chapter 5: Nanotechnology Applications for Food Ingredients, Additives and Supplements; 
Chapter 6: Nanotechnologies in Food Packaging; 
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; 
Chapter 9: Potential Risks of Nano Food to Consumers; 
Chapter 10: Small Ingredients in a Big Picture: Regulatory Perspectives on Nanotechnologies in Foods and Food Contact Materials; 
Chapter 11: An Outline Framework for the Governance for Risks of Nanotechnologies in Food; 
Chapter 12: Knowns, Unknowns, and Unknown Unknowns; Subject Index

ER  -