{"version":"1.0","provider_name":"Nanotecnolog\u00eda","provider_url":"https:\/\/www.euroresidentes.com\/tecnologia\/nanotecnologia","author_name":"Euroresidentes","author_url":"https:\/\/www.euroresidentes.com\/tecnologia\/nanotecnologia\/author\/euroresidentes\/","title":"Nanotecnolog\u00eda y el sector alimentario - Nanotecnolog\u00eda","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"yHcmNM4NHE\"><a href=\"https:\/\/www.euroresidentes.com\/tecnologia\/nanotecnologia\/nanotecnologia-y-el-sector-alimentario\/\">Nanotecnolog\u00eda y el sector alimentario<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.euroresidentes.com\/tecnologia\/nanotecnologia\/nanotecnologia-y-el-sector-alimentario\/embed\/#?secret=yHcmNM4NHE\" width=\"600\" height=\"338\" title=\"\u00abNanotecnolog\u00eda y el sector alimentario\u00bb \u2014 Nanotecnolog\u00eda\" data-secret=\"yHcmNM4NHE\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script type=\"text\/javascript\">\n\/* <![CDATA[ *\/\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/* ]]> *\/\n<\/script>\n","description":"Los pros y contras de nano-alimentos La nanotecnolog\u00eda tiene el potencial de mejorar los alimentos que comemos, haciendo que resulten m\u00e1s sabrosos, m\u00e1s sanos y m\u00e1s nutritivos. No obstante, apenas se sabe nada de c\u00f3mo se comportan las nanopart\u00edculas en el cuerpo, ni de qu\u00e9 clase de efectos t\u00f3xicos podr\u00edan tener. Hermann Stamm, que investiga sobre esto en el Joint Research Centre (JRC) de la Comisi\u00f3n Europea, realiz\u00f3 una prsentaci\u00f3n sobre el tema de los nanoalimentos en el encuentro anual de la American Association for the Advancement of Science (AAAS) celebrado en Chicago, EEUU. Antes de partir para el evento,"}