Regulatory and Safety Concerns Regarding the Use of Active Nanomaterials in Food Industry
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Publisher
Springer Nature Singapore
Link
https://link.springer.com/content/pdf/10.1007/978-981-99-5045-4_8
Reference82 articles.
1. Biswas, R., M. Alam, A. Sarkar, M. I. Haque, M. M. Hasan and M. Hoque (2022). “Application of nanotechnology in food: processing, preservation, packaging and safety assessment.“ Heliyon 8(11): e11795.
2. Mohammad, Z. H., F. Ahmad, S. A. Ibrahim and S. Zaidi (2022). “Application of nanotechnology in different aspects of the food industry.“ Discover Food 2(1): 12.
3. Pateiro, M., B. Gómez, P. E. S. Munekata, F. J. Barba, P. Putnik, D. B. Kovačević and J. M. Lorenzo (2021). “Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products.“ Molecules 26(6).
4. Zabot, G. L., F. Schaefer Rodrigues, L. Polano Ody, M. Vinícius Tres, E. Herrera, H. Palacin, J. S. Córdova-Ramos, I. Best and L. Olivera-Montenegro (2022). “Encapsulation of Bioactive Compounds for Food and Agricultural Applications.“ Polymers 14(19): 4194.
5. Fadiji, T., M. Rashvand, M. O. Daramola and S. A. Iwarere (2023). “A Review on Antimicrobial Packaging for Extending the Shelf Life of Food.“ Processes 11(2): 590.
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