Author/Editor		Filipič, Metka
Title		Koristi in tveganja uporabe nanotehnologij v živilski industriji
Translated title		The benefits and potential risks of the use of nanotechnology in food industry
Type		članek
Source		Farm Vestn
Vol. and No.		Letnik 63, št. 2
Publication year		2012
Volume		str. 88-91
Language		slo
Abstract		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 and supplements; 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 presented.
Summary		Napredek 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 potrošnikov.
Descriptors		FOOD-PROCESSING INDUSTRY MICROCHEMISTRY FOOD PACKAGING FOOD ADDITIVES FOOD HANDLING FOOD CONTAMINATION