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Where is the nano in our foods?
1Department of Chemical and Bioprocess Engineering, Pontificia Universidad Católica de Chile , Santiago, Chile.
Abstract:
Although nanotechnology has opened opportunities in many fields, this does not appear to be the case in foods as potential adverse effects are resented by consumers. However, unknown to many people, some of the most desirable properties of our daily foods reside in a microstructure where the nanolevel plays an important role in the form of macromolecular arrangements, aggregates, colloidal networks, interfaces, and nanoparticles. This paper unveils where the "nano" in our kitchens is.
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