Detecting and characterizing nanoparticles in food, beverages and nutraceuticals

A. Dudkiewicz,     University of York, UK and Food and Environment Research Agency, UK

P. Luo,     University of York, UK

K. Tiede,     Food and Environment Research Agency, UK

A. Boxall,     University of York, UK


While nanotechnology offers a number of benefits to the food sector, the use of nanoparticles (NPs) in food may also cause risks. In order to understand the risks of NPs, it is essential to have access to good quality analytical methods that are able to detect and characterize NPs in a wide range of media. This chapter provides an overview of the characteristics of NPs that will need to be measured in food materials and describes ...

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