抽象的な

Metabolic and behavioral functioning of nanostructured food.

Catherine Kelly*

The nanostructured food ingredients are being improved with the claims that they provide developed texture, taste, and consistency. Nanotechnology increase the shelf-life of different food materials and also help brought down the expanse of wastage of food due to microbial infection. Nowadays Nano carriers are being used as delivery systems to convey food additives in food products without disarrange their basic morphology. Particle size may directly affect the delivery of any compound to different sites within the body as it was observe that in some cell lines, only micron nanoparticles can be soaking up efficiently but not the larger size micro-particles.