Pontificia Universidad Católica de Chile Pontificia Universidad Católica de Chile
Aguilera J.M. (2014)

Where Is the Nano in Our Foods?

Revista : Journal of Agricultural and Food Chemistry
Volumen : 62
Número : 4
Páginas : 9953-9956
Tipo de publicación : ISI Ir a publicación


Although nanotechnology has opened opportunities in many fields, this does not appear to be the case in foods as potential adverse effects are resented by consumers. However, unknown to many people, some of the most desirable properties of our daily foods reside in a microstructure where the nanolevel plays an important role in the form of macromolecular arrangements, aggregates, colloidal networks, interfaces, and nanoparticles. This paper unveils where the “nano” in our kitchens is.