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

Kód výsledku v 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>

Nalezeny alternativní kódy

RIV/00216224:14160/20:00118453 RIV/62157124:16370/20:43878438

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

Druh

J_imp - Článek v periodiku v databázi Web of Science

CEP obor

—

OECD FORD obor

21002 - Nano-processes (applications on nano-scale); (biomaterials to be 2.9)

Projekt

—

Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2020

Kód důvěrnosti údajů

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

Název periodika

Critical Reviews in Food Science and Nutrition

ISSN

1040-8398

e-ISSN

—

Svazek periodika

60

Číslo periodika v rámci svazku

19

Stát vydavatele periodika

US - Spojené státy americké

Počet stran výsledku

19

Strana od-do

3271-3289

Kód UT WoS článku

000501114200001

EID výsledku v databázi Scopus

2-s2.0-85076363733