Journal of Food Technology and Preservation

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.
Reach Us +44-7360-538437

Short Communication - Journal of Food Technology and Preservation (2021) Volume 5, Issue 9

Metabolic and behavioral functioning of nanostructured food.

The nanostructured food ingredients are being improved with the claims that they provide developed texture, taste, and consistency. Nanotechnology increase the shelf-life of different food materials and also help brought down the expanse of wastage of food due to microbial infection. Nowadays Nano carriers are being used as delivery systems to convey food additives in food products without disarrange their basic morphology. Particle size may directly affect the delivery of any compound to different sites within the body as it was observe that in some cell lines, only micron nanoparticles can be soaking up efficiently but not the larger size micro-particles.

Author(s): Catherine Kelly*

Abstract PDF

Get the App