Engineered nanoscale food ingredients: Evaluation of current knowledge on material characteristics relevant to uptake from the gastrointestinal tract

Comprehensive Reviews in Food Science and Food Safety

Volumn 13, Issue 4, 2014, Pages 730-744

  Yada, Rickey Y ^a   Buck, Neil ^b   Canady, Richard ^c   Demerlis, Chris ^d   Duncan, Timothy ^e   Janer, Gemma ^f   Juneja, Lekh ^g   Lin, Mengshi ^h   Mcclements, Julian ⁱ   Noonan, Gregory ^e   Oxley, James ^j   Sabliov, Cristina ^k   Tsytsikova, Lyubov ^c   Vázquez Campos, Socorro ^f   Yourick, Jeff ^e   Zhong, Qixin ^l   Thurmond, Scott ^e  

^a UNIVERSITY OF GUELPH   (Canada)

^b International Life Sciences Institute of Europe   (Belgium)

^c International Life Sciences Institute   (United States)

^d Colorcon Inc ^*  (United States)

^e CENTER FOR DRUG EVALUATION AND RESEARCH   (United States)

^f LEITAT TECHNOLOGICAL CENTER   (Spain)

^g TAIYO KAGAKU CO LTD   (Japan)

^h UNIVERSITY OF MISSOURI   (United States)

ⁱ UNIVERSITY OF MASSACHUSETTS   (United States)

^j SOUTHWEST RESEARCH INSTITUTE   (United States)

^k LOUISIANA STATE UNIVERSITY   (United States)

^l UNIVERSITY OF TENNESSEE   (United States)

more..

Author keywords

Bioavailability; Food ingredient; Nanotechnology

Indexed keywords

BIOCHEMISTRY; DISPERSIONS; FOOD ADDITIVES; FOOD STORAGE; NANOTECHNOLOGY;

BIOAVAILABILITY; ENGINEERED NANOMATERIALS; FOOD INGREDIENTS; GASTROINTESTINAL TRACT; INORGANIC PARTICLES; MATERIAL CHARACTERISTICS; PHYSICAL SIMILARITIES; TESTING REQUIREMENTS;

NANOSTRUCTURED MATERIALS;

EID: 84902973676     PISSN: None     EISSN: 15414337     Source Type: Journal    
DOI: 10.1111/1541-4337.12076     Document Type: Review

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