Benefits and Challenges of the Application of Nanotechnology to Food
Magnuson B.A., Bryant C.M., Bugusu B.A., Floros J.D., Weiss J., Yada R.Y., Institute of Food Technology, US
The number of potential uses of science and/or technology at the nanoscale level in the food and food ingredient industry is growing rapidly with ongoing research in a variety of application areas. Many applications offer [...]