26 KB111 KB25 KB200520252012Filipič, Metkaštevilka:2letnik:63str. 88-91ISSN:0014-8229COBISSID:29931481URN:URN:NBN:SI:doc-8D0OUCS8slSlovensko farmacevtsko društvoFarmacevtski vestnikfoodFood AdditivesFood ContaminationFood HandlingFood PackagingFood-Processing IndustryHrana, dodatkiHrana, onesnaženjeHrana, pakiranjeHrana, predelovalna industrijaHrana, ravnanjeMicrochemistryMikrokemijananotehnologijaprehranaživilska industrijaKoristi in tveganja uporabe nanotehnologij v živilski industriji| The benefits and potential risks of the use of nanotechnology in food industry|Advancements in nanotechnologies are bringing numerous benefits to the whole food chain, in terms of new processes, materials and applications for efficient food production and processing; improved food tastes and textures; less use of fat, salt, and preservatives; improved absorption of nutrients andsupplements; and innovative packaging concepts. Despite all the benefits that nanotechnologies are bringing to food industry and consumers, they may bring also potential risks for human health and environment. Thus potential implications of the use of engineered nanomaterials in food products for consumer safety are also presentedNapredek nanotehnologij prinaša številne koristi v celotni prehranski verigi glede novih postopkov, materialov in aplikacij za učinkovito proizvodnjo in predelavo hrane; izboljšanja okusov in teksture živil, uporabe manj maščob, soli in konzervansov; boljše absorpcije hranil in dopolnil; in inovativnih načinov embaliranja živil. Kljub temu, da nanotehnologije prinašajo živilski industriji in potrošnikom številne koristi, pa lahko prinašajo tudi potencialna tveganja za zdravje ljudi in okolje. Zato so predstavljene tudi možne posledice uporabe proizvedenih nanomaterialov v živilih za varnost potrošnikovTEXTznanstveno časopisjejournalsSlovenian National E-content AggregatorNational and University Library of SloveniaSlovensko farmacevtsko društvo