'' '' '' Nanotechnology and Food Science: Tomorrow Design the Food
Follow
International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39 For more details click here
National Academy of Agricultural Sciences (NAAS) : NAAS Score: *5.38 (2020) [Effective from January 1, 2020]For more details click here

Join as a Reviewer

Login as a Reviewer

Indexed in


National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here
ICV 2019: 96.39
Index Copernicus ICI Journals Master List 2019 - IJCMAS--ICV 2019: 96.39
For more details click here
Announcement

See Guidelines to Authors
Current Issues
Download Publication Certificate

Original Research Articles                      Volume : 6, Issue:9, September, 2017

PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(9): 3553-3561
DOI: https://doi.org/10.20546/ijcmas.2017.609.437


Nanotechnology and Food Science: Tomorrow Design the Food
Shilpi Verma1 and Shobhana Gupta2
1Krishi Vigyan Kendra, Neemuch, India
2Deputy Director Extension, RVSKVV, Gwalior, India
*Corresponding author
Abstract:

The paper deals with nanotechnology having an impact on several aspects of food science, from how food is grown to how it is packaged. Companies are developing nanomaterials that will make a difference not only in the taste of food, but also in food safety, and the health benefits that food delivers.


Keywords: Food and nanotechnology, Nanotechnology, Nanotechnology application.
Download this article as Download

How to cite this article:

Shilpi Verma and Shobhana Gupta. 2017. Nanotechnology and Food Science: Tomorrow Design the Food.Int.J.Curr.Microbiol.App.Sci. 6(9): 3553-3561. doi: https://doi.org/10.20546/ijcmas.2017.609.437
Copyright: This is an Open Access article distributed under the terms of the Creative Commons Attribution-NonCommercial-ShareAlike license.
Home | Terms of Use | Copyright Form 2012-2020 Copy rights reserved IJCMAS. Powered by ThinkNEXT Technologies