Application of nanotechnology based-biosensors in analysis of wine compounds and control of wine quality and safety: A critical review

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43510%2F20%3A43917095" target="_blank" >RIV/62156489:43510/20:43917095 - isvavai.cz</a>
Alternative codes found
RIV/00216224:14160/20:00118453 RIV/62157124:16370/20:43878438
Result on the web
<a href="https://doi.org/10.1080/10408398.2019.1682965" target="_blank" >https://doi.org/10.1080/10408398.2019.1682965</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1080/10408398.2019.1682965" target="_blank" >10.1080/10408398.2019.1682965</a>

Result language
angličtina
Original language name
Application of nanotechnology based-biosensors in analysis of wine compounds and control of wine quality and safety: A critical review
Original language description
Nanotechnology is one of the most promising future technologies for the food industry. Some of its applications have already been introduced in analytical techniques and food packaging technologies. This review summarizes existing knowledge about the implementation of nanotechnology in wine laboratory procedures. The focus is mainly on recent advancements in the design and development of nanomaterial-based sensors for wine compounds analysis and assessing wine safety. Nanotechnological approaches could be useful in the wine production process, to simplify wine analysis methods, and to improve the quality and safety of the final product.
Czech name
—
Czech description
—

Type
J<sub>imp</sub> - Article in a specialist periodical, which is included in the Web of Science database
CEP classification
—
OECD FORD branch
21002 - Nano-processes (applications on nano-scale); (biomaterials to be 2.9)

Publication year
2020
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Similar results(10)