Vegetable nanocellulose in food science: A review

Food Hydrocolloids

Volumn 57, Issue , 2016, Pages 178-186

  Gomez H C ^a   Serpa, A ^a   Velasquez Cock J ^a   Ganan P ^a   Castro, C ^a   Velez L ^a   Zuluaga, R ^a  

^a UNIVERSIDAD PONTIFICIA BOLIVARIANA   (Colombia)

Author keywords

Food additive; Nanotechnology regulation; Vegetable nanocellulose

Indexed keywords

ACCIDENT PREVENTION; FOOD ADDITIVES; FUNCTIONAL FOOD; NANOCELLULOSE; VEGETABLES; WATER ABSORPTION;

FOOD INDUSTRIES; FOOD INGREDIENTS; FOOD SCIENCE; NANO-CELLULOSE; NANOTECHNOLOGY REGULATION; PROPERTY; REGULATORY ISSUES; SAFETY ISSUES; STABILIZING AGENTS; VEGETABLE NANOCELLULOSE;

ASPECT RATIO;

EID: 84957048352     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.01.023     Document Type: Review

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