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Erschienen in: Cellulose 17/2023

13.10.2023 | Review Paper

Micro and nanoengineered structures and compounds: nanocellulose

verfasst von: Elaine C. Lengowski, Talita Szlapak Franco, Livia Cassia Viana, Eraldo A. Bonfatti Júnior, Graciela I. B. de Muñiz

Erschienen in: Cellulose | Ausgabe 17/2023

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Abstract

The application of micro and nanoengineered structures can lead to the development of new products in the food industry. Nanometer-scale material enables the development of new technologies for direct food applications, such as nutrient encapsulation, functional food development, rheology alteration and 3D printing. Nanotechnology is also a mechanism for improving packaging where food is stored and sent to end consumers. Among the nanomaterials that can be employed for these applications are nanocelluloses, which are products on nanometric scale derived from cellulose, the most abundant substance on the planet, formed by glucose polymerization. This review covers the main research on the use of nanocellulose in the food industry.

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Metadaten
Titel
Micro and nanoengineered structures and compounds: nanocellulose
verfasst von
Elaine C. Lengowski
Talita Szlapak Franco
Livia Cassia Viana
Eraldo A. Bonfatti Júnior
Graciela I. B. de Muñiz
Publikationsdatum
13.10.2023
Verlag
Springer Netherlands
Erschienen in
Cellulose / Ausgabe 17/2023
Print ISSN: 0969-0239
Elektronische ISSN: 1572-882X
DOI
https://doi.org/10.1007/s10570-023-05532-x

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