title: [Nanotechnology in food production: advances and problems].
abstract: Presented article is a review of the modern data on nanotechnology use in food manufacturing. There are discussed the basic scopes of nanotechnology application in food industry. One of the main problems arising in connection with introduction of nanotechnology in food, is an absence of reliable methods of identification and the control of nanoparticles is in structure of foodstuff including the control of their authenticity. Other problem is connected to necessity of an estimation of the risks connected to presence of potentially toxic nanoparticles in food. The analysis of foreign experience of researches in the given area allows to formulate methodological approaches to formation of domestic system of nanosafety.
authors.forename: V M
authors.initials: VM
authors.lastname: Vernikov
authors.forename: E A
authors.initials: EA
authors.lastname: Arianova
authors.forename: I V
authors.initials: IV
authors.lastname: Gmoshinskiĭ
authors.forename: S A
authors.initials: SA
authors.lastname: Khotimchenko
authors.forename: V A
authors.initials: VA
authors.lastname: Tutel'ian
mesh_terms: D019649:Food Industry / Q000379:methods* / Q000592:standards / Q000639:trends; D049329:Nanostructures / Q000009:adverse effects* / Q000592:standards*; D036103:Nanotechnology; D011786:Quality Control