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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국식품영양과학회 Preventive Nutrition and Food Science Preventive Nutrition and Food Science Vol.21 No.1
- 발행연도
- 2016.3
- 수록면
- 1 - 8 (8page)
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초록· 키워드
오류제보하기
Increasing knowledge on the link between diet and human health has generated a lot of interest in the development of functional foods. However, several challenges, including discovering of beneficial compounds, establishing optimal intake levels, and developing adequate food delivering matrix and product formulations, need to be addressed. A number of new processes and materials derived from nanotechnology have the potential to provide new solutions in many of these fronts. Nanotechnology is concerned with the manipulation of materials at the atomic and molecular scales to create structures that are less than 100 nm in size in one dimension. By carefully choosing the molecular components, it seems possible to design particles with different surface properties. Several food-based nanodelivery vehicles, such as protein-polysaccharide coacervates, multiple emulsions, liposomes and cochleates have been developed on a laboratory scale, but there have been very limited applications in real food systems. There are also public concerns about potential negative effects of nanotechnology-based delivery systems on human health. This paper provides an overview of the new opportunities and challenges for nanotechnology-based systems in future functional food development.
목차
ABSTRACT
FUNCTIONAL FOODS AND NANOTECHNOLOGY
NANO-ENCAPSULATION SYSTEMS FOR BIOACTIVE COMPOUNDS
CONCLUSION
REFERENCES
참고문헌 (56)
참고문헌 신청
IFT. 2005. Functional foods: opportunities and challenges. IFT Expert Report. Institute of Food Technology, Washington, DC, USA. p 7-10.
Frewer L, Scholderer J, Lambert N. 2003. Consumer acceptance of functional foods: issues for the future. Br Food J 105: 714-731.
Heasman M, Mellentin J. 2001. The Functional foods revolution: healthy people, healthy profits?. Earthscan Publications Ltd., London, UK.
Contor L. 2001. Functional food science in Europe. Nutr Metab Cardiovasc Dis 11: 20-23.
Hasler CM. 2002. Functional foods: benefits, concerns and challenges－a position paper from the American Council on Science and Health. J Nutr 132: 3772-3781.
Frewer L, Scholderer J, Lambert N. 2003. Consumer acceptance of functional foods: issues for the future. Br Food J 105: 714-731.
Heasman M, Mellentin J. 2001. The Functional foods revolution: healthy people, healthy profits?. Earthscan Publications Ltd., London, UK.
Contor L. 2001. Functional food science in Europe. Nutr Metab Cardiovasc Dis 11: 20-23.
Hasler CM. 2002. Functional foods: benefits, concerns and challenges－a position paper from the American Council on Science and Health. J Nutr 132: 3772-3781.
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UCI(KEPA) : I410-ECN-0101-2016-594-002777675