Identification and characterization of organic nanoparticles in food

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F11%3A43892737" target="_blank" >RIV/60461373:22330/11:43892737 - isvavai.cz</a>

Výsledek na webu

<a href="http://dx.doi.org/10.1016/j.trac.2010.10.004" target="_blank" >http://dx.doi.org/10.1016/j.trac.2010.10.004</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.trac.2010.10.004" target="_blank" >10.1016/j.trac.2010.10.004</a>

Jazyk výsledku

angličtina

Název v původním jazyce

Identification and characterization of organic nanoparticles in food

Popis výsledku v původním jazyce

Interest in nanoparticles (NPs) has increased explosively over the past two decades. Using NPs, high loadings of vitamins and health-benefit actives can be achieved in food, and stable flavors as well as natural food-coloring dispersions can be developed. Detection and characterization of NPs are essential in understanding the benefits as well as the potential risks of the application of such materials in food. While many such applications are described in the literature, methods for detection and characterization of such particles are lacking. Organic NPs suitable for application in food are lipid-, protein- or polysaccharidebased particles, and this review describes current analytical techniques that are used, or could be used, for identification andcharacterization of such particles in food products. We divide the analytical approaches into four sections: sample preparation; separation; imaging; and, characterization. We discuss techniques and reported applications for NPs or other

Název v anglickém jazyce

Identification and characterization of organic nanoparticles in food

Popis výsledku anglicky

Interest in nanoparticles (NPs) has increased explosively over the past two decades. Using NPs, high loadings of vitamins and health-benefit actives can be achieved in food, and stable flavors as well as natural food-coloring dispersions can be developed. Detection and characterization of NPs are essential in understanding the benefits as well as the potential risks of the application of such materials in food. While many such applications are described in the literature, methods for detection and characterization of such particles are lacking. Organic NPs suitable for application in food are lipid-, protein- or polysaccharidebased particles, and this review describes current analytical techniques that are used, or could be used, for identification andcharacterization of such particles in food products. We divide the analytical approaches into four sections: sample preparation; separation; imaging; and, characterization. We discuss techniques and reported applications for NPs or other

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/7E10038" target="_blank" >7E10038: Nanoparticles in Food: Analytical methods for detection and characterisation</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2011

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název periodika

Trends in Analytical Chemistry

ISSN

0165-9936

e-ISSN

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Svazek periodika

30

Číslo periodika v rámci svazku

1

Stát vydavatele periodika

BE - Belgické království

Počet stran výsledku

13

Strana od-do

100-112

Kód UT WoS článku

000286864500018

EID výsledku v databázi Scopus

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