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dc.contributor.authorIjabadeniyi, Oluwatosin Ademola
dc.date.accessioned2012-12-05T08:52:19Z
dc.date.available2012-12-05T08:52:19Z
dc.date.issued2012-10-30
dc.identifier.citationIjabadeniyi, O.A. "Safety of nanofood: A review". African Journal of Biotechnology .Vol. 11, no. 86 (2012): 15258-15263en_US
dc.identifier.issn684–5315
dc.identifier.urihttp://hdl.handle.net/10321/790
dc.description.abstractIntroduction of genetically modified (GM) foods generated a lot of controversy few years back, now it is the turn of nanofoods. There has been debate on the safety of foods that have been produced directly or indirectly with nanomaterials. Nanoparticles or nanotechnology procedures may be used to make food products, food additives, seeds and food packaging materials to give rise to a new and novel nanofood. While a lot have been written about the benefits of nanotechnology and nanomaterials in the food system, there is little research into the toxicological and possible hazard of nanofood. In this paper, the concept of nanotechnology, its diverse applications in the food industry and recent safety issues are considered. The paper concluded that it is necessary to do a thorough risk assessment of nanofoods before they are released to the market.en_US
dc.format.extent6 pen_US
dc.language.isoenen_US
dc.publisherAcademic Journalsen_US
dc.subjectNanotechnologyen_US
dc.subjectNanofooden_US
dc.subjectNanoparticlesen_US
dc.subjectRisk assessmenten_US
dc.subject.lcshNanotechnologyen_US
dc.subject.lcshNanoparticlesen_US
dc.subject.lcshRisk assessmenten_US
dc.subject.lcshHealth risk assessmenten_US
dc.titleSafety of nanofood : a reviewen_US
dc.typeArticleen_US
dc.dut-rims.pubnumDUT-001788


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