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Application of nanotechnology based-biosensors in analysis of wine compounds and control of wine quality and safety: A critical review
Critical Reviews in Food Science and Nutrition ( IF 10.2 ) Pub Date : 2019-12-06 , DOI: 10.1080/10408398.2019.1682965
Bozena Hosnedlova 1, 2 , Jiri Sochor 1 , Mojmir Baron 1 , Geir Bjørklund 3 , Rene Kizek 2, 4
Affiliation  

Abstract

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.



中文翻译:

基于纳米技术的生物传感器在葡萄酒成分分析和葡萄酒质量与安全性控制中的应用:重要评论

抽象的

纳米技术是食品工业最有前途的未来技术之一。它的一些应用已经引入分析技术和食品包装技术中。这篇综述总结了有关在葡萄酒实验室程序中实施纳米技术的现有知识。重点主要放在基于纳米材料的用于葡萄酒化合物分析和评估葡萄酒安全性的传感器的设计和开发方面的最新进展。纳米技术方法可能在葡萄酒生产过程中有用,可以简化葡萄酒分析方法,并提高最终产品的质量和安全性。

更新日期:2019-12-06
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