The DOI matches its Crossref record; 2 of the 2 references it cites were found in a registry or an index.
Application of Nanotechnology in Food Science: Perception and Overview
Open accessAbstract
Recent innovations in nanotechnology have transformed a number of scientific and industrial areas including the food industry. Applications of nanotechnology have emerged with increasing need of nanoparticle uses in various fields of food science and food microbiology, including food processing, food packaging, functional food development, food safety, detection of foodborne pathogens, and shelf-life extension of food and/or food products. This review summarizes the potential of nanoparticles for their uses in the food industry in order to provide consumers a safe and contamination free food and to ensure the consumer acceptability of the food with enhanced functional properties. Aspects of application of nanotechnology in relation to increasing in food nutrition and organoleptic properties of foods have also been discussed briefly along with a few insights on safety issues and regulatory concerns on nano-processed food products.
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Citations
Cites
Nanoemulsions: Formation, properties and applications
Gupta, A., Eral, H. B., Hatton, T. A., & Doyle, P. S. (2016) · Soft Matter · doi:10.1039/c5sm02958a · Cited by 1,633
Nanotechnology in agro-food: From field to plate
Dasgupta, N., Ranjan, S., Mundekkad, D., Ramalingam, C., Shanker, R., & Kumar, A. (2015) · Food Research International · doi:10.1016/j.foodres.2015.01.005 · Cited by 437 · cited 1×
“Many organizations, researchers, and industries are coming up with novel techniques, methods, and products that have a direct application of nanotechnology in food science (Dasgupta et al., 2015).”
Background
Cited by
Yusuf, A., Almotairy, A. R. Z., Henidi, H., Alshehri, O. Y., & Aldughaim, M. S. (2023) · Polymers · doi:10.3390/polym15071596 · Cited by 914
Neme, K., Nafady, A., Uddin, S., & Tola, Y. B. (2021) · Heliyon · doi:10.1016/j.heliyon.2021.e08539 · Cited by 361
The safety of nanomaterials in food production and packaging
Onyeaka, H., Passaretti, P., Miri, T., & Al-Sharify, Z. T. (2022) · Current Research in Food Science · doi:10.1016/j.crfs.2022.04.005 · Cited by 319
Ashraf, S. A., Siddiqui, A. J., Elkhalifa, A. E. O., Khan, M. I., Patel, M., Alreshidi, M., Moin, A., Singh, R., Snoussi, M., & Adnan, M. (2021) · Science of The Total Environment · doi:10.1016/j.scitotenv.2021.144990 · Cited by 299
Singh, T. A., Sharma, A., Tejwan, N., Ghosh, N., Das, J., & Sil, P. C. (2021) · Advances in Colloid and Interface Science · doi:10.1016/j.cis.2021.102495 · Cited by 283
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Metadata
- Authors
- Singh, T., Shukla, S., Kumar, P., Wahla, V., Bajpai, V. K., & Rather, I. A.
- Venue
- Frontiers in Microbiology
- Publisher
- Frontiers Media SA
- Published
- 2017-08-07
- Volume
- 8
- Pages
- 1501-1501
- ISSN
- 1664-302X (ISSN-L)
- OpenAlex
- W2744967951
- Cited by
- 652
- References
- 2
- FWCI
- 33.84
- Type
- journal article
- Language
- en
- Open access
- gold
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- Singh, T., Shukla, S., Kumar, P., Wahla, V., Bajpai, V. K., & Rather, I. A. (2017). Application of Nanotechnology in Food Science: Perception and Overview. Frontiers in Microbiology. https://doi.org/10.3389/fmicb.2017.01501
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