What if nutrition goes nano? Implications for nutrition professionals
DOI:
https://doi.org/10.14306/renhyd.26.1.1707Keywords:
nanotechnology, nutritionReferences
(1) Arshad R, Gulshad L, Haq IU, Farooq MA, Al‐Farga A, Siddique R et al. Nanotechnology: A novel tool to enhance the bioavailability of micronutrients. Food Sci Nutr. 2021; 9(6): 3354-3361. doi: https://doi.org/10.1002/fsn3.2311
(2) Hilty F, Arnold M, Hilbe M, Teleki A, Knijnenburg JTN, Ehrensperger F, Hurrell RH, et al. Iron from nanocompounds containing iron and zinc is highly bioavailable in rats without tissue accumulation. Nature Nanotech. 2010; 5: 374–380 doi: https://doi.org/10.1038/nnano.2010.79
(3) Sekhon BS. Food nanotechnology–an overview. Nanotechnol Sci. Appl. 2010;3:1-15
(4) Moncada M, Astete C, Sabliov C, Olson D, Boeneke C, Aryana KJ. Nano spray-dried sodium chloride and its effects on the microbiological and sensory characteristics of surface-salted cheese crackers. J Dairy Sci. 2015; 98(9): 5946-5954. doi: https://doi.org/10.3168/jds.2015-9658
(5) Pérez‐Esteve É, Ruiz‐Rico M, Martínez‐Máñez R, Barat JM. Mesoporous silica‐based supports for the controlled and targeted release of bioactive molecules in the gastrointestinal tract. J Food Sci. 2015; 80(11): E2504-E2516. doi: ttps://doi.org/10.1111/1750-3841.13095
(6) Reglamento (UE) 1169/2011 del Parlamento Europeo y del Consejo, de 25 de octubre de 2011, sobre la información alimentaria facilitada al consumidor
(7) Reglamento (UE) 2015/2283 del Parlamento Europeo y del Consejo, de 25 de noviembre de 2015, relativo a los nuevos alimentos
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Copyright (c) 2022 Édgar Pérez Esteve, Fanny Petermann-Rocha, Claudia Troncoso-Pantoja, Edna J. Nava-González, Amparo Gamero, Tania Fernández-Villa, Saby Camacho-López, Ashuin Kammar-García, Macarena Lozano-Lorca, Diego A. Bonilla, Eva María Navarrete-Muñoz
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