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Module 1: Nanotechnology and Shelf Life of Food Product

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Muscles
Muscles are made of bundles of cells called fibers. Muscles contain special proteins called contractile protein which contract and relax to cause movement.

Sliding Filament Theory
The Sliding Filament Theory explains the mechanism of muscle contraction based on muscle proteins that slide past each other to generate movement.According to the sliding filament theory, the myosin filaments of muscle fibers slide past the actin (thin) filaments during muscle contraction, while the two groups of filaments remain at relatively constant length.

Cantilever
A Cantilever is a rigid structural element that extends horizontally and is supported at only one end. Typically it extends from a flat vertical surface such as a wall, to which it must be firmly attached.
The development of more predictive and biologically relevant in vitro assays is predicated on the advancement of versatile cell culture systems which facilitate the functional assessment of the seeded cells.
To that end, microscale cantilever technology offers a platform with which to measure the contractile functionality of a range of cell types, including skeletal, cardiac, and smooth muscle cells, through assessment of contraction induced substrate bending.
Application of multiplexed cantilever arrays provides the means to develop moderate to high-throughput protocols for assessing drug efficacy and toxicity, disease phenotype and progression, as well as neuromuscular and other cell-cell interactions.

Nanotechnology in Food Processing
Nanotechnology has transformed many domains of food science, especially preservation and safety of food.
A wide range of nanomaterials have witnessed their applications in the food industry.
Nanotechnology also offers advantageous benefits on human health than conventional approaches.
Encapsulation of Nutraceuticals improves their stability, and bioavailability leading to beneficial effects to humans.

Food Fortification
Food Fortification or enrichment is the process of adding micronutrients to food. This is done to address micronutrient deficiencies across populations, countries and regions.