Applications and implications of nanotechnologies for the food sector
By Q. Chaudhry, M. Scotter, J. Blackburn, B. Ross, A. Boxall, L. Castle, R. Aitken, R. Watkins. Food Additives and Contaminants Part A-chemistry Analysis Control Exposure & Risk Assessment, 2008
1,197 citations recorded by the source corpus.
Subfields: Biomaterials, Industrial and Manufacturing Engineering, Pollution
View Paper: https://www.semanticscholar.org/paper/c445c010014ece72266cb1ebf0dfbd4f82cc4307
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Citations in the corpus
- ZnO Nanostructures in Active Antibacterial Food Packaging: Preparation Methods, Antimicrobial Mechanisms, Safety Issues, Future Prospects, and Challenges (2020, background): “Chaudhry et al. (2008) and Bradley et al. (2011) have demonstrated that the increased surface area of NPs greatly affects the biological and physicochemical properties compared to bulk particles.”
- Nanoliposomes and Their Applications in Food Nanotechnology (2008, methodology): “…of food antimicrobials, new food packaging materials with improved mechanical, barrier, and antimicrobial properties, nanosensors for traceability and monitoring the condition of food during transport and storage, and encapsulation of food components or additives (Chaudhry et al., 2008).”
- Nutritional and potential health benefits of konjac glucomannan, a promising polysaccharide of elephant foot yam, Amorphophallus konjac K. Koch: A review (2017, background): “Food additives are substances that are added to food to preserve flavor and/or improve taste, texture, appearance, and consistency.((52)) Nowadays, the demand for ready-to-eat foods and minimally processed foods are increasing each year.”
- Polymer Nanocomposites as a New Trend for Packaging Applications (2013, background): “Few studies are present in literature on the migration of nanoparticles from the package to the food([159,165]).”
- Food-Grade Nanoemulsions: Formulation, Fabrication, Properties, Performance, Biological Fate, and Potential Toxicity (2011, background): “There has been growing concern about the increased utilization of nanoparticles in foods and beverages because of potential toxic effects associated with their small dimensions (Hagens et al., 2007; Chaudhry et al., 2008; Bouwmeester et al., 2009; Souto et al., 2009).”
- Nanotechnology Applications in Food and Food Processing: Innovative Green Approaches, Opportunities and Uncertainties for Global Market (2010, background): “[ 19 ] This has provided new solutions to previously intractable problems in food science and offers new approaches to the rational selection of raw materials, or the processing of such materials to enhance the quality of food products.”
- Environmental friendly food nano-packaging (2017, background): “A TiO2 powder-coated packaging film has been verified its ability to reduce E. coli contamination on food surfaces, suggesting that the film could be used for fresh cut produce (Chawengkijwanich and Hayata 2008).”