Nanotechnology in Food Sector

Author:

Dasgupta Nandita,Ranjan Shivendu

Publisher

Springer Singapore

Reference89 articles.

1. Ankola DD, Viswanad B, Bhardwaj V et al (2007) Development of potent oral nanoparticulate formulation of coenzyme Q10 for treatment of hypertension: can the simple nutritional supplements be used as first line therapeutic agents for prophylaxis/therapy? Eur J Pharm Biopharm 67:361–369

2. Auweter H, Bohn H, Haberkorn H, et al (1999) Production of carotenoid preparations in the form of coldwater-dispersible powders, and the use of the novel carotenoid preparations

3. Babu Maddinedi S, Kumar Mandal B, Patil SH et al (2016) Diastase induced green synthesis of bilayered reduced graphene oxide and its decoration with gold nanoparticles. J Photochem Photobiol B. https://doi.org/10.1016/j.jphotobiol.2016.12.008

4. Bernardes PC, De Andrade NJ, Soares NDFF (2014) Nanotechnology in the food industry = nanotecnologia na indústria de alimentos. Biosci J 30:1919–1932

5. Chaudhry Q, Groves K (2010) Nanotechnology applications for food ingredients, additives and supplements. RSC Publishing, Cambridge

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