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Nanotechnology Applications in Functional Foods; Opportunities and Challenges
Harjinder Singh 한국식품영양과학회 2016 Preventive Nutrition and Food Science Vol.21 No.1
Increasing knowledge on the link between diet and human health has generated a lot of interest in the development of functional foods. However, several challenges, including discovering of beneficial compounds, establishing optimal intake levels, and developing adequate food delivering matrix and product formulations, need to be addressed. A number of new processes and materials derived from nanotechnology have the potential to provide new solutions in many of these fronts. Nanotechnology is concerned with the manipulation of materials at the atomic and molecular scales to create structures that are less than 100 nm in size in one dimension. By carefully choosing the molecular components, it seems possible to design particles with different surface properties. Several food-based nanodelivery vehicles, such as protein-polysaccharide coacervates, multiple emulsions, liposomes and cochleates have been developed on a laboratory scale, but there have been very limited applications in real food systems. There are also public concerns about potential negative effects of nanotechnology-based delivery systems on human health. This paper provides an overview of the new opportunities and challenges for nanotechnology-based systems in future functional food development.
Experimental Investigation of Clay Fly Ash Bricks for Gamma-Ray Shielding
Harjinder Singh Mann,Gurdarshan Singh Brar,Kulwinder Singh Mann,Gurmel Singh Mudahar 한국원자력학회 2016 Nuclear Engineering and Technology Vol.48 No.5
This study aims to determine the effect of fly ash with a high replacing ratio of clay on the radiation shielding properties of bricks. Some interaction parameters (mass attenuation coefficients, half value layer, effective atomic number, effective electron density, and absorption efficiency) of clay fly ash bricks were measured with a NaI(Tl) detector at 661.6 keV, 1173.2 keV, and 1332.5 keV. For the investigation of their shielding behavior, fly ash bricks were molded using an admixture to clay. A narrow beam transmission geometry condition was used for the measurements. The measured values of these parameters were found in good agreement with the theoretical calculations. The elemental compositions of the clay fly ash bricks were analyzed by using an energy dispersive X-ray fluorescence spectrometer. At selected energies the values of the effective atomic numbers and effective electron densities showed a very modest variation with the composition of the fly ash. This seems to be due to the similarity of their elemental compositions. The obtained results were also compared with concrete, in order to study the effect of fly ash content on the radiation shielding properties of clay fly ash bricks. The clay fly ash bricks showed good shielding properties for moderate energy gamma rays. Therefore, these bricks are feasible and eco-friendly compared with traditional clay bricks used for construction.
Nanotechnology Applications in Functional Foods; Opportunities and Challenges
Singh, Harjinder The Korean Society of Food Science and Nutrition 2016 Preventive Nutrition and Food Science Vol.21 No.1
Increasing knowledge on the link between diet and human health has generated a lot of interest in the development of functional foods. However, several challenges, including discovering of beneficial compounds, establishing optimal intake levels, and developing adequate food delivering matrix and product formulations, need to be addressed. A number of new processes and materials derived from nanotechnology have the potential to provide new solutions in many of these fronts. Nanotechnology is concerned with the manipulation of materials at the atomic and molecular scales to create structures that are less than 100 nm in size in one dimension. By carefully choosing the molecular components, it seems possible to design particles with different surface properties. Several food-based nanodelivery vehicles, such as protein-polysaccharide coacervates, multiple emulsions, liposomes and cochleates have been developed on a laboratory scale, but there have been very limited applications in real food systems. There are also public concerns about potential negative effects of nanotechnology-based delivery systems on human health. This paper provides an overview of the new opportunities and challenges for nanotechnology-based systems in future functional food development.