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Table Of Contents

1.8 Potential Health Risks and Governance of Risks
References
2.6 Trust as an Information Processing Heuristic
2.7 Emotions, Risk and Attitude Change
2.8 Balanced Information
2.9 Attitudinal Strength and Ambivalence
2.10 Conclusions
3.2 Quantitative Public Opinion Surveys
3.3 Qualitative Public Opinion Research
3.6 Regulatory Issues
3.7 Possible Way Forward
4.1 Introduction
4.2.1 Carbohydrates
4.2.2 Proteins
4.2.3 Nanoscience Studies of Food Structure
4.3 Designing Food Nanostructures
4.3.1 Designer Starches
4.3.2 Designer (Nano)foams and Emulsions
4.4 The Status of Natural Nanostructures in Food
4.5 Conclusions
5.1 Introduction
5.3 Current and Projected Applications
5.4 Nanomaterials for (Health)food Applications
5.4.1 Metal/Metal Oxides
5.4.2 Surface Functionalised Nanomaterials
5.5.2 Contact with Enterocytes and M-cells
5.5.3 Cellular Translocation
5.6 Conclusions
6.1 Introduction
6.3 Improvement of Barrier Properties
6.3.1 Nanocomposites
6.3.2 Nano-structured Coatings
6.5 Surface Biocides
6.6 Active Packaging Materials
6.6.1 Nanoparticles in Oxygen Scavenging
6.6.2 Nano-encapsulated Release Systems
6.6.3 Other Types of Active Materials
6.7 Intelligent Packaging Concepts
6.7.1 Time Temperature Indicators
6.7.2 Leakage Indicators
6.7.3 Spoilage Indicators
6.8 Nanosensors for Food Quality
6.10 Summary
7.1 Introduction
7.2 Global Challenges
7.2.1 Growing World Population
7.2.3 Food Safety
7.2.4 Preventive Healthcare
7.3 Food Industry Incentives
7.3.1 Product Innovation
7.3.2 Process Improvement
7.3.3 Product Quality
7.3.4 Extended Shelf-life
7.4 Consumer Benefits
7.4.1 Health
7.4.2 Cost
7.4.3 Tasty
7.4.4 Convenience
7.4.5 Lifestyle
7.4.6 Fresh
7.4.7 Natural
7.4.8 Tailored to the Individual
7.5 Discussion
8.1 Background
8.2 Sources of Exposure
8.1.2 Characterisation of ENPs in Foodstuffs
8.2.3 Route of Exposure
8.3 Potential Hazard
8.3.1 Distribution: Target Organs
8.3.2 Toxicity
8.4 Discussion
9.1 Introduction
9.1.1 Nanotechnologies in the Agri-food Sector
9.2.2 Assessment of Consumer Exposure to ENPs
9.2.3 Dose Metrics
9.2.4 Toxicokinetics: Internal Exposure
9.2.5 Gastrointestinal Absorption
9.2.6 Metabolism and Distribution
9.2.7 Potential Adverse Effects of ENPs
9.2.8 Setting Health-based Guidance Values
9.3 Consequences for Risk Analysis of ENPs
10.1 Introduction
10.2 Regulatory Review: European Union
Nanotechnologies
10.3 Regulatory Review: United States
10.4 Regulatory Review: Australia and New Zealand
10.5 Discussion and Conclusions
11.1 Introduction
11.2 Guiding Principles for Risk Governance
11.2.1 The Precautionary Principle
11.2.2 Life Cycle Perspective
11.2.3 Stakeholder Involvement
11.3.1 Focus on Safety Research
11.3.2 Adapting the Statutory Framework
11.3.3 Corporate Responsibility
12.1 Nanofood: Knowns and Unknowns
12.2 A Nano Matter of Definitions
12.3 New for Old?
12.4 A Nano Vision for the Future Food
12.4.1 A Beneficial Technology?
12.4.2 A Risky Technology?
12.4.3 Likely Beneficiaries and Vulnerables
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Food Nano

Food Nano

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Published by MuthuRaj

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Published by: MuthuRaj on Aug 23, 2011
Copyright:Attribution Non-commercial

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05/02/2014

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