| الوصف: |
(In recent years, a new concept in nanoscience has been developing called “nanofoods.” Food nanomaterials have special physicochemical and biological properties that contribute to the development of innovative foods and smart packaging. In this chapter, the main properties of food nanomaterials and their characterization will be discussed, such as structure and morphology, surface area, surface charge, surface hydrophobicity, particle size, mechanical strength, thermal stability, sensory attributes, and their impacts on quality and food safety. The main techniques for analyzing the physical characteristics of food nanomaterials are also described: microscopic techniques including light microscopy, polarizing microscopy, fluorescence microscopy, confocal laser scanning microscopy, scanning electron microscopy, transmission electron microscopy, atomic force microscopy (AFM), environmental scanning electron microscopy; light scattering techniques such as static light scattering, dynamic light scattering, nanoparticle tracking analysis, small-angle X-ray scattering, laser Doppler electrophoresis, X-ray diffraction; thermal techniques, mainly differential scanning calorimetry; and techniques for the characterization of mechanical properties of nanomaterials including oscillatory tests, colloidal probe AFM, and counterrotating shear method. |