Application of nanotechnology in food: processing, preservation, packaging and safety assessment

Author:

Biswas Rahul,Alam MahabubORCID,Sarkar Animesh,Haque Md Ismail,Hasan Md. Moinul,Hoque Mominul

Publisher

Elsevier BV

Subject

Multidisciplinary

Reference182 articles.

1. The recent advances in the nanotechnology and its applications in food processing: a review;Abbas;Food Agric Environ,2009

2. Use of nanotechnology in food processing, packaging and safety–review;Alfadul;Afr. J. Food Nutr. Sci.,2010

3. Fabrication of novel nanohybrids by impregnation of CuO nanoparticles into bacterial cellulose and chitosan nanofibers: characterization, antimicrobial and release properties;Almasi;Carbohydr. Polym.,2018

4. High-resolution atomic force microscopy studies of the Escherichia coli outer membrane: structural basis for permeability;Amro;Langmuir,2000

5. Food Nanotechnology: Principles and Applications;Anandharamakrishnan,2019

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