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Interactions between Food Additive Silica Nanoparticles and Food Matrices
Nanoparticles (NPs) have been widely utilized in the food industry as additives with their beneficial characteristics, such as improving sensory property and processing suitability, enhancing functional and nutritional values, and extending shelf-life of foods. Silica is used as an anti-caking agent...
में बचाया:
| में प्रकाशित: | Front Microbiol |
|---|---|
| मुख्य लेखकों: | , , , , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Frontiers Media S.A.
2017
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| विषय: | |
| ऑनलाइन पहुंच: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5461366/ https://ncbi.nlm.nih.gov/pubmed/28638373 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3389/fmicb.2017.01013 |
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