The Application of Nanotechnology in Food Science and Food Safety
- سال انتشار: 1401
- محل انتشار: سیزدهمین کنفرانس بین المللی علوم صنایع غذایی، کشاورزی ارگانیک و امنیت غذایی
- کد COI اختصاصی: FSACONF13_018
- زبان مقاله: انگلیسی
- تعداد مشاهده: 334
نویسندگان
Associate Professor, Department of Animal Physiology, Faculty of Animal Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
PhD student of Livestock and Poultry of Physiology, Department of Animal Physiology, Faculty of Animal Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
PhD student of Livestock and Poultry of Physiology, Department of Animal Physiology, Faculty of Animal Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
Assistant Professor, Department of Genetics, Faculty of Animal Science, Gorgan University of Agricultural Sciences and Natural Resources, Gorgan, Iran
چکیده
Over the past few decades, the popularity of the nanotechnology has increasingly been considered as to be attractive technology that has revolutionized the food sector. The rising consumer concerns about food quality and health benefits are impelling the researchers to find the way that can enhance food quality while disturbing least the nutritional value of the product. Nanotechnology offers the food industry a number of new approaches for improving the quality, shelf life, safety, and healthiness of foods. Nanocomposites, nanobiosensor, nanoparticles, nanoencapsulation and nanocoating are currently being used in a number of fields and new applications are being continuously developed. Nanocomposites designed by the combination of nanoparticles with polymers aid in sustaining high quality and improve the shelf life of various food products. Nanoparticles prevent moisture leakage by restraining the flow of oxygen into foods packaged in containers and ensure that the food retains its freshness during a longer storage duration. Nanoencapsulation of these bioactive compounds enhances the shelf life of foods by reducing or inhibiting the process of degradation until it is delivered to the target site. Also, nanocoatings effectively maintain antibrowning agents, antioxidants, enzymes, flavors, and colors by obstructing gaseous exchange and moisture in various food materials. Though great progress has been made in the nanotechnology area, various challenges and opportunities still exist. Issues regarding the toxic side effects of the use of nanomaterials in the food processing industry must be addressed to reduce consumer concerns.کلیدواژه ها
Nanocomposites, nanobiosensor, nanoparticles, nanoencapsulation, nanocoating, food safetyمقالات مرتبط جدید
- واکاوی پویایی های سیاست خرید تضمینی بر تولید و توسعه محصولات کشاورزی استراتژیک در ایران با بهره گیری از مدل خودرگرسیونی با وقفه های توزیعی
- Evaluation of sugarcane stem borers parasitism level by egg parasitoid wasp, Telenomus busseolae (Hym.: Platygastridae) in sugarcane fields of Khuzestan province
- فرآوری پنیر فراسودمند ایرانی حاوی فروکتان و گینر
- Review of the Benefits of Producing Kefir Ice Cream and Comparison of Its Nutritional and Physicochemical Properties with Traditional Ice Cream
- Ultrasound-Responsive Liquid–Liquid Microgels for Targeted Delivery of Bioactive Polysaccharides and Antioxidants in Multi-Stage Thermal Processed Functional Foods
اطلاعات بیشتر در مورد COI
COI مخفف عبارت CIVILICA Object Identifier به معنی شناسه سیویلیکا برای اسناد است. COI کدی است که مطابق محل انتشار، به مقالات کنفرانسها و ژورنالهای داخل کشور به هنگام نمایه سازی بر روی پایگاه استنادی سیویلیکا اختصاص می یابد.
کد COI به مفهوم کد ملی اسناد نمایه شده در سیویلیکا است و کدی یکتا و ثابت است و به همین دلیل همواره قابلیت استناد و پیگیری دارد.