Cargando…

Editorial: Application of Nanotechnology in Food Science and Food Microbiology

Detalles Bibliográficos
Autores principales:	Patra, Jayanta Kumar, Shin, Han-Seung, Paramithiotis, Spiros
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Frontiers Media S.A. 2018
Materias:	Microbiology
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5915557/ https://www.ncbi.nlm.nih.gov/pubmed/29720970 http://dx.doi.org/10.3389/fmicb.2018.00714

Ejemplares similares

The Sustainability Challenge of Food and Environmental Nanotechnology: Current Status and Imminent Perceptions
por: Das, Gitishree, et al.
Publicado: (2019)

Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A Review
por: Patra, Jayanta Kumar, et al.
Publicado: (2016)

Application of Nanotechnology in Food Science: Perception and Overview
por: Singh, Trepti, et al.
Publicado: (2017)

Corrigendum: Application of Nanotechnology in Food Science: Perception and Overview
por: Sing, Trepti, et al.
Publicado: (2017)

Special Issue ‘Food Fermentations: Microorganisms in Food Production and Preservation’: Editorial
por: Paramithiotis, Spiros
Publicado: (2023)

Editorial: Insights in food microbiology: 2021
por: Dufossé, Laurent, et al.
Publicado: (2022)

Fate of Bioactive Compounds during Lactic Acid Fermentation of Fruits and Vegetables
por: Paramithiotis, Spiros, et al.
Publicado: (2022)

Editorial: Microbial nanotechnology: a new frontier in microbiology
por: Verma, Madan L., et al.
Publicado: (2023)

Editorial: The Microbiological Functionality and Safety of Fermented Foods
por: Mah, Jae-Hyung, et al.
Publicado: (2022)

Editorial: Microbiology of Ethnic Fermented Foods and Alcoholic Beverages of the World
por: Tamang, Jyoti P., et al.
Publicado: (2017)

Editorial: Microbiological food safety: Assessment of processing, storage, and transportation
por: Puniya, Anil Kumar, et al.
Publicado: (2023)

Nanotechnology and nanomaterial applications in food, health, and biomedical sciences
por: Kumar Verma, Deepak, et al.
Publicado: (2019)

Editorial: New knowledge of food microbiology in Asia, volume II
por: Li, Chunbao
Publicado: (2022)

Editorial: Application of omics-based technologies and the impact on food science
por: Rocha, Liliana Oliveira, et al.
Publicado: (2023)

Nanotechnology: An Untapped Resource for Food Packaging
por: Sharma, Chetan, et al.
Publicado: (2017)

(Bio)Nanotechnology in Food Science—Food Packaging
por: Primožič, Mateja, et al.
Publicado: (2021)

Nanotechnology in food science: Functionality, applicability, and safety assessment
por: He, Xiaojia, et al.
Publicado: (2016)

Editorial: Game Changer - Next Generation Sequencing and Its Impact on Food Microbiology
por: Ronholm, Jennifer
Publicado: (2018)

Editorial: Exploration of novel approaches to determine and improve the microbiological quality of food products
por: Smaoui, Slim, et al.
Publicado: (2023)

Silk Sericin Protein Materials: Characteristics and Applications in Food-Sector Industries
por: Seo, Su-Jin, et al.
Publicado: (2023)

Editorial: Biofilms from a Food Microbiology Perspective: Structures, Functions, and Control Strategies
por: Álvarez-Ordóñez, Avelino, et al.
Publicado: (2016)

Nanotechnologies in Food Science: Applications, Recent Trends, and Future Perspectives
por: Nile, Shivraj Hariram, et al.
Publicado: (2020)

Editorial: Nanotechnology for Antimicrobials
por: Kobayashi, Renata K. T., et al.
Publicado: (2020)

Editorial: Microbiological Safety of Foods
por: Russo, Pasquale, et al.
Publicado: (2020)

Editorial: Applications of STEM (Science, Technology, Engineering and Mathematics) Tools in Microbiology of Infectious Diseases
por: Alvarez, Julio, et al.
Publicado: (2017)

Editorial: Innovative microbial technologies for future and sustainable food science
por: Xia, Yu, et al.
Publicado: (2023)

Antagonistic Activities and Probiotic Potential of Lactic Acid Bacteria Derived From a Plant-Based Fermented Food
por: Choi, Ah-Rang, et al.
Publicado: (2018)

Editorial: Curriculum Applications in Microbiology: Bioinformatics in the Classroom
por: Melendrez, Melanie Crystal, et al.
Publicado: (2021)

The current application of nanotechnology in food and agriculture
por: He, Xiaojia, et al.
Publicado: (2018)

The Importance of Bacterial Culture to Food Microbiology in the Age of Genomics
por: Gill, Alexander
Publicado: (2017)

Nanotechnology in Food and Plant Science: Challenges and Future Prospects
por: Ansari, Mohammad Azam
Publicado: (2023)

Editorial: Application of Protective Cultures and Bacteriocins for Food Biopreservation
por: Hammami, Riadh, et al.
Publicado: (2019)

Editorial: Nanotechnology for Antimicrobials, Volume 2
por: Nakazato, Gerson, et al.
Publicado: (2022)

Context Is Everything: Harmonization of Critical Food Microbiology Descriptors and Metadata for Improved Food Safety and Surveillance
por: Griffiths, Emma, et al.
Publicado: (2017)

Comparative Assessment of Antioxidant, Anti-Diabetic and Cytotoxic Effects of Three Peel/Shell Food Waste Extract-Mediated Silver Nanoparticles
por: Das, Gitishree, et al.
Publicado: (2020)

Editorial: Recent Advances in Acidophile Microbiology: Fundamentals and Applications
por: Johnson, D. Barrie, et al.
Publicado: (2017)

Food Microbiology: The Past and the New Challenges for the Next 10 Years
por: Suzzi, Giovanna, et al.
Publicado: (2020)

Editorial: Insights into the role of microorganisms on food quality and food safety
por: Cao, Jinxuan, et al.
Publicado: (2023)

Evolution of Yeast Consortia during the Fermentation of Kalamata Natural Black Olives upon Two Initial Acidification Treatments
por: Bonatsou, Stamatoula, et al.
Publicado: (2018)

Nanotechnology Applications in Functional Foods; Opportunities and Challenges
por: Singh, Harjinder
Publicado: (2016)

Cannot write session to /tmp/vufind_sessions/sess_mfbdf2s8167hd7i9l11hfonfd2