Nanotechnology for Food Packaging Reimagined

Muhammad Waqar, Nimra Sajjad, Areeba Aslam +7

Food packaging

This chapter aims to present insight into the potential and current use of nanotechnology in food packaging and its strengths and weaknesses. Nanoscale materials improve food safety and quality...

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2026Scientific literatureDOI

Innovations in Food Production and Processing

Anthony Temitope Idowu, Oladipupo Odunayo Olatunde, Solomon Toluwabori +3

Food processing

Innovative or emerging technologies are of utmost importance in enhancing various production processes in the food industry. Some of the innovative technologies presented and emphasised in this...

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Research Library

Nanotechnology for Food Packaging Reimagined

Innovations in Food Production and Processing

Food Preservation

Jasmine tea: unveiling the secrets of processing, flavor characteristics, and potential health benefits.

Food Industry 4.0: Digital transformation for sustainable and smart food systems

Reconstruction Paths for the Teaching System of Food Engineering Majors from the Perspective of Emerging Engineering Education

CONTEMPORARY INNOVATION IN SUSTAINABLE FRUIT AND VEGETABLE PROCESSING: REVIEW

Application and Development of Intelligent Food Packaging in Food Freshness Monitoring

Electrostatic Coating of Dairy Products: A Modern Tool for Food Quality and Shelf-Life Enhancement

Exploring relaxation features for rapid identification of olive oil adulteration via low-field nuclear magnetic resonance integrated with chemometrics.

CONTEMPORARY INNOVATION IN SUSTAINABLE FRUIT AND VEGETABLE PROCESSING: REVIEW

Types of 3D printing and their applications in the food industry

Electromagnetic Wave-Assisted Freezing (EWAF) for Improving Frozen Food Quality: A Review

Materials science for 3D food printing

Rapid and non-destructive detection of benzo[a]pyrene in edible oils using excitation-emission matrix fluorescence spectroscopy combined with parallel factor analysis.

Does a whole millet grain-based diet replace whole corn grain in non-forage diets for goat kids?

Ready-to-eat expanded parboiled brown rice and bean snack consumption promotes good protein quality and improves lipid and glycemic profiles and intestinal health.

Technological overview of 3D printers for food products

Food Technology and Processing Innovations

Instant Controlled Pressure-Drop Technology

Molecular interpretation of flavor improvement for Pixian Douban fermented with Bacillus bioaugmentation in the tank based on whole-genome and metatranscriptomics.

Scientific and Technical Bulletin, Series: Chemistry, Food Science and Engineering

Near-infrared excited dual-mode nanoprobes for background-free and on-site detection of 5-hydroxymethylfurfural in food.

Applications of Surface Engineering Techniques in the Food Industry

Active Packaging Films from PBAT/PLA with Rosmarinus officinalis L. Extract: Antioxidant, UV-Shielding, and Compostable Properties.

Artificial Sweeteners in US-Marketed Oral Nicotine Pouch Products: Correlation With Nicotine Contents and Effects on Product Preference.

A genomic view on lactic metabolism.

High-energy fluidic microfluidization: Enhancing non-volatile and volatile flavor of shiitake mushrooms slurry.

Cross-modal saltiness perception in MRPs derived from hydrolyzed Coprinus comatus protein: linking sulfur-containing volatiles to saltiness-enhancing capacities.

A triphenylamine-based fluorescent probe for detecting pentachloronitrobenzene: Applications in herbal medicine, foods and bioimaging.

Innovative applications of quantum dots-based surface-enhanced Raman spectroscopy for food safety detection.

A quinolinium-based fluorescent probe with high quantum yield for bisulfite detection and its applications in food testing, solid-phase immobilization, smartphone-assisted portable detection, and cell imaging.

Core-shell inverse opal photonic crystal hydrogel microneedle patch integrating pH and histamine sensing for salmon freshness monitoring.

Barley Beyond Soup: A Grain Guide

CHOICE D4.1 Review of digital tools for promoting food mitigation measures

Artificial intelligence-enabled analysis methods and their applications in food chemistry.

Effect of electronic cigarette atomising power and flavour on aerosol size-segregated metal concentration and inhalation risk.

NUTRIENT REGIME OF THE SOIL IN CROP ROTATIONS WITH DIFFERENT SATURATION OF GRAIN CROPS

4D-printed ELISA needle panel meter.

Microbial ecology of artisanal fresh cheese from Sinaloa: Influence of geographic terroir on diversity, functionality, and safety.

Integration of a marine bacteriophage into chitosan, sodium alginate and methylcellulose-based coatings to control microbial spoilage and Vibrio alginolyticus growth in fish.

Interspecies interactions between Pseudomonas protegens and Acinetobacter johnsonii shape the spoilage profile of Ostrea rivularis Gould.

A multimodal machine learning framework for cereal rye biomass estimation across landscapes

From environmental residues to dietary exposure: branch-assembled ZIF-8 on interconnected carbon nanofiber networks for carbendazim monitoring.

In situ synthesized H2O2 self-supplying composite peroxidase mimic CuO2@S/Cu-NC for portable detection of histamine and seafood freshness monitoring.

Yttrium and silicon co-doped carbon nanoparticles: multi-faceted collaborative enhancement of electroluminescence signals and aptasensor for high sensitivity detection of aflatoxin B1.

Determination of beta-lactoglobulin in foods via colorimetric paper-based aptasensor using bimetallic MOFzyme.

Machine learning-driven GC-MS analysis for assessing the contribution of amino acids in the flavor of cheese maturing at high temperature.

Enrichment of the nutritional and flavor profiles of chicken soup using goji bud tea: Flavor analysis based on intelligent algorithms.

Pesticide residues in jam from Slovenian stores in 2025.