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Article: Micro- and nanotechnology for food processing.(FOOD SAFETY Series)
- Article from:
- Resource: Engineering & Technology for a Sustainable World
- Article date:
- September 1, 2009
- Author:
CopyrightCOPYRIGHT 2009 American Society of Agricultural Engineers. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Recently, nanoscale processing has been used to make new solid-state forms of biological or food materials, such as cereals. Compared with conventional materials, these materials have new physicochemical properties, such as altered solubility, cohesiveness, stability, and reactivity. In light of these developments, the International Organization for Standardization/Technical Committee (ISO/TC) 229-Nanotechnologies, a committee tasked with developing standards for nanotechnology processing, believes that the U.S. Food and Drug Administration (FDA) should continue to pursue regulatory approaches that take into account the potential importance of material size and the ...