Recent development in antibacterial activity and application of nanozymes in food preservation
Author:
Affiliation:
1. College of Life Science & Technology, Xinjiang University, Urumqi, China
2. The Xinjiang Key laboratory of Biological Resources and Genetic Engineering, Xinjiang University, Urumqi, China
Funder
Natural Science Foundation of Xinjiang
National Natural Science Foundation of China
Tianshan Innovation Team Project in Xinjiang Autonomous Region
the research start-up fund of Xinjiang University
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2065660
Reference171 articles.
1. Nanostructured emulsions and nanolaminates for delivery of active ingredients: Improving food safety and functionality
2. Research progress on antimicrobial materials for food packaging
3. Nanocomposite Zinc Oxide-Chitosan Coatings on Polyethylene Films for Extending Storage Life of Okra (Abelmoschus esculentus)
4. Antimicrobial food packaging based on sustainable Bio-based materials for reducing foodborne Pathogens: A review
5. Photoinduced Fabrication of Zinc Oxide Nanoparticles: Transformation of Morphological and Biological Response on Light Irradiance
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