© ۱۳۹۳
کلیه حقوق این سایت متعلق به ستاد توسعه فناوری نانو می باشد و هر گونه استفاده از مطالب آن بدون ذکر نام منبع ممنوع است.
نانو
nano
پيشوندي به معناي يک بيليونم يا (000،000،000،1/1). در متون فناورينانو، معمولا براي مشخص کردن يک واحد اندازهگيري برابر با 10 به توان منفي 9 متر استفاده ميشود.
افزایش امنیت غذایی با استفاده از فناوری نانو
منابـــع و مراجــــع
1- J Weiss, P Takhistov, D.J Mcclements, Journal of Food Science, Vol. 71, No. 9, (2006) 107-116.
2- S.K Sahoo, S Parveen, J.J Panda, Biology and Medicine, Vol. 3, No. 1, (2007) 20-31.
3- R Angelucci, F Corticelli, M Cuffiani, G.M Dallavalle, L Malferraxi, A Montanari, C Montanari, F Odorici, R Rizzoli, C Summonte, Nuclear Physics B - Proceedings Supplements, Vol. 125, No. 1, (2003) 164-168.
4- M Manoharan, Technology in Society, Vol. 30, (2008). 401-404.
5- T Joseph, M Morrison, Nanotechnology in agriculture and food, Institute of nanotechnology, (2006).
6- H.C Warad, J Dutta, Nanotechnology for agriculture and food systems–A review,Asian Institute of nanotechnology, (2006).
7- B Farhang, Food Science and Technology, Academic Press is an imprint of Elsevier, (2009).
8- L De Jong, International Food Ingredients, Vol. 5, No. 1, (2005) 107– 108.
9- URL: http://www.foodproductiondaily.com/news
10-P.T.S Kumar, S Abhilash, K Manzoor, S.V Nair, H Tamura, R Jayakumar, Carbohydrate Polymers, In Press, doi: 10.1016/j.carbpol.2009.12.024, (2009).
11- M Yamanaka, K Hara, J Kudo, Applied and Environmental Microbiology, Vol. 71, No. 11, (2005) 7589–7593.
12- J.M Lagaron, Food Engineering and Ingredients, Vol. 31, No. 2, (2006) 50–51.
13- S Ray, S.Y Quek, A Easteal, X.D Chen, International Journal of Food Engineering, Vol. 2, No. 4, (2006) 22– 25.
14- A.L Brody, Food Technology, Vol. 60, No. 3, (2006) 92–94.
15- M Avella, J.B De Vlieger, M.A Emanuela Errico, S.B Fischer, C.P Vacca, M.C Grazia Volpe, Food Chemistry, Vol. 93. No. 3, (2005) 467–474.
16- G Asadi, M Mousavi, Application of nanotechnology in food packaging, Proceedings of 13th IUFoST World Congress. Nantes, France, (2006).
17- J.H Johnston, J.E Grindrod, M Dodds, K Schimitschek, Current Applied Physics, Vol. 8, No. 3, (2008) 508–511.
18- S Torres-Giner, M. J Ocio, J. M Lagaron, Engineering Life Science, Vol. 8, No. 3, (2008) 303–314.
19- S Farris, K.M Schaich, L Liu, L Piergiovanni, K.L Yam, Trends in Food Science and Technology, Vol. 20, No. 8, (2009) 316-332.
20- R Sothornvit, J.W Rhim, S.I Hong, Journal of Food Engineering, Vol. 91, No. 3, (2009) 468–473.
-21 ولیپور مطلق, ن, بررسی تاثیر بستهبندیهای نانو کامپوزیت بر کیفیت و ماندگاری زرشک در مقایسه با بستههای معمولی, پایان نامه کارشناسی ارشد مهندسی شیمی, دانشکده فنی و مهندسی, دانشگاه فردوسی مشهد .1387
22- A Fernández, E Soriano, G LópezCarballo, P Picouet, E Lloret, R Gavara, R Hernández-Muñoz, Food Research International, Vol. 42, No. 8, (2009) 105-1112.
22- A Fernández, E Soriano, G LópezCarballo, P Picouet, E Lloret, R Gavara, R Hernández-Muñoz, Food Research International, Vol. 42, No. 8, (2009) 105-1112.
23- A.K Bhunia, A Lathrop, McGraw-Hill Yearbook of Science and Technology, The McGraw-Hill Companies, Inc., New York, (2003).
24- L Sage, Analytical Chemistry, Vol. 79, No. 1, (2007) 7–8.
25- E Russell, International Food Ingredients, Vol. 5, (2005) 103–105.
26- A Gültekin, A Ersöz, D Hür, N.Y Sarıözlü, A Denizli, R Say, Applied Surface Science, Vol. 256, No. 1, (2009) 142-148.
27- G Zhao, F Xing, S Deng, Electrochemistry Communications, Vol. 9, No. 6, (2007) 1263-1268.
28- A Salimi, H Mamkhezri, R Hallaj, S Soltanian, Sensors and Actuators B: Chemical, Vol. 129, No. 1, (2009) 246-254.
29- S Ko, S Gunasekaran, J Yu, Food Control, Vol. 21, No. 2, (2010) 155- 161.