Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
8415501 | Innovative Food Science & Emerging Technologies | 2018 | 46 Pages |
Abstract
In the past decades, research into nanoscience and nanotechnologies has grown explosively and stimulated a large panel of scientific and technological fields. The boosting effect comes from either the reinvestigation of scientific fields by considering the nanoscale as a relevant level for improving our knowledge or from the extraordinary development of new tools that have democratized access to the nanoscale, such as AFM which is now a routine tool in most labs. This stimulating research has also reached the field of food science and biobased products. The INRA's Science for Food & Bioproducts Engineering division ('CEPIA') has been engaged in this huge challenge, and selected results are presented here.
Keywords
Related Topics
Life Sciences
Agricultural and Biological Sciences
Food Science
Authors
William Dudefoi, Ana Villares, Stéphane Peyron, Céline Moreau, Marie-Hélène Ropers, Nathalie Gontard, Bernard Cathala,