Nanotechnology in Food Supply Chain Management

Shazia Akhter, Jonaid Ahmad Malik, Syed Zameer Hussain +1

Food supply

This chapter offers an in-depth analysis of the application of nanotechnology within the food supply chain, emphasizing its significant influence on food packaging, safety, and quality. It explores...

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2025Scientific literatureDOI

Challenges and Limitations of Nanotechnology in Food Preservation

Otobong Donald Akan, Chiamaka Linda Mgbechidinma, Egong John Egong +5

Applications of nanotechnology

Nanotechnology is receiving increasing attention in many fields due to its nature and perceived benefits; in contrast, its widespread acceptance and application are yet to be realized in food...

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Research Library

Nanotechnology in Food Supply Chain Management

Challenges and Limitations of Nanotechnology in Food Preservation

Advancing Novel Applications of Nanotechnology in the Food Industry

Harnessing Deep Learning for a Smarter and Sustainable Food Industry

Nanotechnology Applications in Enhancing Agricultural Productivity and Food Security

Author response for "From concept to shelf: engineering biopolymer-based food packaging for sustainability"

Author response for "From concept to shelf: engineering biopolymer-based food packaging for sustainability"

Review for "From concept to shelf: engineering biopolymer-based food packaging for sustainability"

Review for "From concept to shelf: engineering biopolymer-based food packaging for sustainability"

Review for "From concept to shelf: engineering biopolymer-based food packaging for sustainability"

Review for "From concept to shelf: engineering biopolymer-based food packaging for sustainability"

Nanotechnology in Food Science

Nanotechnology and Agribusiness: Part-II

Sustainable Edible Packaging: Advances in Materials, Manufacturing, and Applications

Galley, Food Storage, and Preparation

Nanotechnology Applications in Food Contaminant Mitigation

Evolving food and beverage landscapes: A multidisciplinary inquiry into technological innovation, policy, and industry structure

Exploring the Role of Local Crops in Uzbekistan’s Food Security and Processing Technologies

Applications of Nanomaterials in Food Safety

The Impact of Green Nanomaterials on the Agri-food Industry

Nanotechnology: An Incredible Technique in the Food Domain

Nanotechnology a sustainable solution for food packaging: a comprehensive review

Effects of transglutaminase and thyme oil addition on the properties of faba bean protein-based active films.

Health Hazards Associated with Dietary Exposure of Female Rat to Cadmium-Contaminated Cooked Rice: Biochemical, Hormonal, and Histopathological Analysis.

Grape seed polyphenol water-in-oil emulsion: preparation and application in functional cookies.

Discovery and identification of novel color compound formed from EGCG upon heating: Integrated multispectral, sensory evaluation, metabolomics, and nuclear magnetic resonance.

Patterns, barriers, and drivers to the consumption of under-loved seafood species and parts in the United Kingdom.

Using ventilation hood during cooking reduced household air pollution exposure and brought cardiometabolic and pulmonary health benefits: A community-based, cluster-randomized controlled intervention study.

Household cooking frequency and diet quality are mediated by food shopping behaviors among U.S. African-American adults: A NHANES analysis.

How can simple household procedures reduce exposure to pesticides from fruits and vegetables: current habits and recommendations.

Co-development of a configuration interface for the COOK cognitive orthosis for meal preparation: a human-centered design study with occupational therapists.

Antiproliferative Effects of Fractionated Crude Lectins From Boiled Japanese Taro Tubers (Colocasia esculenta (L.) Schott).

Socioeconomic status and partaking in air pollution monitoring are associated with cookstove usage across three peri-urban communities in sub-Saharan Africa.

Role of Phenylalanine in the Formation of Parent and Oxygenated Polycyclic Aromatic Hydrocarbons in Baking Systems.

Enhancing the quality and health benefits of fresh noodles: The impact of selenium-enriched wheat flour on physicochemical properties and nutritional value.

Key Stakeholders' Perspectives on Acute Malnutrition Management Programs for Children Under Five in Bangladesh: Qualitative Insights.

Hot and Cold in the Kitchen: Classification of Plant Foods in a Rural Community of Oaxaca, M&#xe9;xico.

Brackish water stabilizes textural quality by regulating muscle protein properties of Eriocheir sinensis during temporary fattening.

Tacit Knowledge in Cooking: A Key to Teaching and Integrating Cooking as a Practice.

Easily Implementable Dietary Improvement Using Recipes: Analytical Method Applied to a Specific Region in Japan.

Particulate Matter and Associated PAHs within the Fumes Emitted from Heat-Cooking Rapeseed Oils: Focus on the Refining Level and Trace Components of Rapeseed Oil.

Effect of the roasting process on the flavor formation of Tibetan pork: Matrices oxidation dependence on temperature or time.

Ten-year exposure to household air pollution is associated with obstructive sleep apnoea.

Novel carbonylomics with stable isotope-coded derivatization for non-targeted analysis of reactive carbonyl species in cooking oils.

The COOK assistive technology for cognition for older adults with cognitive deficits: a usability study.

Global, regional, and national burden of household air pollution, 1990-2021: a systematic analysis for the Global Burden of Disease Study 2021.

Identification and quantification of alkyloxazoles in roasted tea infusion (Camellia sinensis): Their thresholds, sensory impact, and related amino acids.

A Systematic Review and Meta-Analysis Assessing the Impact of Improved Cookstove Technology Trials (ICTs) on Household Air Pollution and Human Health in Sub-Saharan Africa.

A Visual and Rapid PCR Test Strip Method for the Authentication of Sika Deer Meat (Cervus nippon).

Microbiological control project of minced meat of wild boar (Sus scrofa L.) in approved establishments in Sweden.

Hot and Cold in the Kitchen: Classification of Plant Foods in a Rural Community of Oaxaca, México.