Nanotechnological Applications in Food and Agriculture

А.В. Труханов, Preeti Thakur, Atul Thakur

Agriculture

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2023Scientific literature3 citationsDOI

Pulsed electric field technology in food preservation: As an active competitor of thermal treatments

Arya S. Nair

International Journal of Agriculture and Food Science

Electric field

Pulsed electric field technology is a novel non-thermal technology in food preservation to improve the quality and shelf life of the food product. There are many thermal and non-thermal technologies...

DOI →

Research Library

Nanotechnological Applications in Food and Agriculture

Pulsed electric field technology in food preservation: As an active competitor of thermal treatments

Bioactive compounds of wild rice (Zizania spp.): Review on composition, processing, and health-promoting attributes

The Effectiveness of the Use of Vegetable-Protein Additives in the Production of Combined Meat Products

Quality of spring soft and durum wheat grain in crop rotations of the Orenburg Cis-Urals

Physical Properties of Cereal Grains

Wheat genotypes variability of technological quality indicators across different microclimate conditions

Nanotechnology: A new approach to advanced food packaging

Biochemical properties of triticale. Triticale sprouts in food technology

Food physics insight: the structural design of foods

Microbial nanotechnology in food industry: antimicrobial packaging

The Role of Nanomaterials in Plant Production and Fortification for Food and Nutrition Security

Applications of nanotechnology in food sector: Boons and banes

Opportunities to increase whole grain intake within the Special Supplemental Nutrition Program for Women, Infants, and Children (WIC)

Application of Nanotechnology in the Food Industry

Acceptance of the Nanotechnology in the Food Industry for customer Satisfaction

Research and Development of the Refreshing Whey Drinks Technology

Food drying: a review on applications/ Secagem de alimentos: uma revisão sobre aplicações

Effects of different dietary fat levels and sources on diet digestibility, fattening performance and meat quality of Holstein young bulls when substituted for dietary barley grain

Facets of Nanotechnology in Food Processing, Packaging and Safety: An Emerald Insight

The Role of Food Energy Technologies in Solving Global Mankind Problems

Chapter 9. Measurement of Antioxidant Concentration in Active Food Packaging – Impact on Activity in the Stored Food

High-Pressure Processing: Potential Applications for Foods

<i>Lactobacillus delbrueckii</i> : A Functional Powerhouse in Dairy Fermentation and Emerging Probiotic Applications

A Comprehensive Review on Equine Milk: Composition, Functional Properties, Technological Applications, and Future Perspectives

The carbon quantum dots: Preparation, antibacterial mechanisms, and application in food packaging

Comparative Functionality and Processing of Plant‐Proteins: A Path Toward Optimized Sustainable Plant‐Based Meat Analogues ( <scp>PBMA</scp> s): A Review

Development of functional foods with stable encapsulated docosahexaenoic acid

Extraction and functional applications of tamarind seed polysaccharides as natural thickening agents in food systems

The role of lipid nanoparticles as bioactive carriers in advancing food systems

Integrating legumes to enhance cereal production: The relative inputs of fertiliser nitrogen and legume biological nitrogen fixation in major wheat and maize producing countries

Agro-Waste Materials in Sustainable Food Packaging

Sensor technologies in the food industry under industry 4.0: A systematic review

Limitations and safety aspects related to the use of bacteriophages in food production

Sulfated seaweed polysaccharides and edible mushroom polysaccharide-based biomaterials for food applications

Ultrasound Fundamentals and Ultrasound-Assisted Food Processing Applications

The intersection of artificial intelligence and food systems: exploring technological breakthroughs and data-driven agriculture

Cold Plasma for Fungal and Mycotoxin Control in Low‐Moisture‐Content Agri‐Food Products: Mechanisms and Applications

Microalgal Biofactories: Sustainable Solutions for Nutrition and Cosmetics

Exceptional performance, sustainable functionality, and application perspectives of lignin in bioplastic food packaging: A review

Current Progress and Future Directions of Enzyme Technology in Food Nutrition: A Comprehensive Review of Processing, Nutrition, and Functional Innovation

The application of high-voltage pulsed electric field, ultrasound, and fermentation in the processing, resource utilization, and product development of tropical fruits: A review

Culinary Herbs and Spices: Uses Across the World, Nutritional and Health Benefits

Unveiling the potential of cold plasma technology in the modification of nutritional characteristics, techno-functional properties, and enhanced application performance of legume and cereal proteins: A review

Nanoparticle-Based Techniques for Preserving Fruit and Vegetables Postharvest Quality: Mechanism and Efficacy in Food Packaging Technology

Prospects of Bioactive Compounds in Designing Functional Foods: Challenges and Solutions

Plant-based proteins: functional, nutritional, and technological advances for sustainable food systems

Advances in pH-Responsive controlled-release systems for antimicrobial active packaging in food preservation

Plant‐Based Biopolymer Composites for Smart and Sustainable Food Packaging: Global Insights, Recent Advances, and Future Research Directions

Unveiling the sociocultural, microbiological, and functional properties of liquid brem, a traditional balinese fermented rice wine: a systematic review