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Article: Micro- and Nanotechnology for Food Processing
- Article from:
- Resource
- Article date:
- September 1, 2009
- Author:
CopyrightCopyright American Society of Agricultural Engineers Sep 2009. Provided by ProQuest LLC. (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 evolving state of the ...