rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Nanotechnologies in Food: 2nd Edition
  name:
    name part: Castle, L.
    role:
      role term: creator
  name:
    name part: Chaudhry, Qasim.
  name:
    name part: Watkins, Richard.
  type of resource: text
  genre: elektronické knihy
  genre: electronic books
  origin info:
    place:
      place term: xx
    publisher: Royal Society of Chemistry.
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: electronic book
    form: remote
    extent: 1 online resource
  abstract: Recent developments in the field of nanotechnology have paved the way for lots of innovation in a number of industrial and consumer sectors, including food and food packaging. Whilst nanofood sector is a relatively new emergent, it is widely expected to grow rapidly in the future. A number of nano-sized additives and supplements for food and healthfood products, and nanotechnology derived food packaging materials, are already available in some countries, and their number is expected to increase in the coming years. Whilst such developments offer enormous benefits to the food sector, they have also raised a number of issues in relation to consumer safety, environmental impacts, and ethical, policy and regulatory aspects. Despite these rapid developments in nanotechnology applications for the food sector, only a few reports and articles are currently available that provide an account of the new developments and the current size of market for nanotechnology products and applications. These also do not provide a critical evaluation of the broader aspects of the technology, such as issues around safety of the products to consumers and the environment, and adequacy of the existing regulatory controls. This book provides a source of much needed and up-to-date information on the products and applications of nanotechnology for the food sector - for scientists, regulators, and consumers alike. It also gives an independent, balanced, and impartial view of the potential benefits as well as risks that nanotechnology applications may bring to the food sector. Whilst providing an overview of the state-of-the-art and foreseeable applications to highlight opportunities for innovation, the book also discusses areas of uncertainty in relation to public perception of the new technological developments, and potential implications for consumer safety and current regulatory controls. The book also discusses the likely public perceptions of nanotechnologies in the light of past technologic…
  table of contents: Cover; Nanotechnologies in Food: 2nd Edition; Preface to First Edition; Preface to the Second Edition; Contents; Chapter 1 -- Nanotechnologies in Food: What, Why and How; 1.1 Background; 1.2 Technological Advances in the Food Sector; 1.3 Public Consent for Technological Innovation; 1.4 Potential Benefits and Market Drivers for Nanotechnology; 1.5 Nanotechnology Applications in the Food Sector; 1.5.1 Nanostructured and Nanoformulated Food Products; 1.5.2 Engineered Nanomaterials in Food; 1.5.3 Engineered Nanomaterials in Food Packaging; 1.5.4 Other Applications; 1.6 Potential Safety Concerns 1.7 Potential Health Risks1.8 Regulation of Risks; 1.9 Conclusions; References; Chapter 2 -- The Devil is in the Definition; 2.1 Why Define Nanomaterials; 2.2 Challenges in Finding a Definition for Regulatory Purposes; 2.2.1 Identifying Nanomaterials in a Hazard-Neutral or Hazard-Related Context; 2.2.2 Nanomaterials in a Hazard-Neutral Context; 2.2.2.1 European Commission's Recommendation for a Definition of Nanomaterials; 2.2.2.2 ISO Definition of a Nanomaterial; 2.2.3 Nanomaterials in a Hazard-Related Context; 2.2.3.1 Regulatory Definitions of Nanomaterials 2.2.3.2 Guidance on Criteria and Rules to Identify Nanomaterials2.3 Implementation of Nanomaterial Definitions; 2.3.1 Quantitative, Semi-Quantitative and Qualitative Criteria; 2.3.2 Quantitative Defining Criteria; 2.3.3 Less Quantitative or Novel Criteria; 2.4 Conclusions; References; Chapter 3 -- Acceptance of Agri-Food Nanotechnology: Insights from the Evolution of Food Technology, Novel Foods and the Psychology of Novel Food Acceptance and Evidence from Present Research; 3.1 Introduction; 3.2 History of Risk Perception by Consumers 3.3 Consumer Acceptance of (Bio) Nanotechnology in the Agri-Food Sector3.4 Psychology of Food Choice: Implications for Emerging Food Technologies; 3.5 Persuasion and Attitude Change: Influencing Technology Acceptance; 3.6 Trust as an Information Processing Heuristic; 3.7 Emotions, Risk and Atti…
  note: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  subject:
    topic: Food
    topic: Composition
    topic: Technological innovations
  subject:
    topic: Food
    topic: Packaging
    topic: Technological innovations
  subject:
    topic: Nanotechnology
  related item:
    title info:
      title: RSC nanoscience & nanotechnology ; 42
  identifier: 9781782626879
  identifier: 1782626875
  identifier: 9781782621713
  identifier: 1782621717
  identifier: 9780854041695
  identifier: 0854041699
  identifier: https://proxy.k.utb.cz/login
  access condition: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  record info:
    record content source: LVT
    record creation date: 180907
    record change date: 20240717213016.0
    record identifier: kn-on1229707084
    language of cataloging:
      language term: eng