Food Science & Technology

Nanoscience Content

Nanoscience Content


Gain insight into Food Nanoscience with Wiley Food Science & Technology content!


Journal of Food Science

Effect of Chitosan Nanoparticles and Pectin Content on Mechanical Properties and Water Vapor Permeability of Banana Puree Films

Martelli, M. R., Barros, T. T., de Moura, M. R., Mattoso, L. H. C. and Assis, O. B. G.

Physical-Mechanical Properties of Agar/κ-Carrageenan Blend Film and Derived Clay Nanocomposite Film

Rhim, J.-W.

Antimicrobial Efficacy of Poly (DL-lactide-co-glycolide) (PLGA) Nanoparticles with Entrapped Cinnamon Bark Extract against Listeria monocytogenes and Salmonella typhimurium

Hill, L. E., Taylor, T. M. and Gomes, C.

Journal of Food Safety

Nisin-Loaded Chitosan/Alginate Nanoparticles: A Hopeful Hybrid Biopreservative

Zohri, M., Shafiee Alavidjeh, M., Mirdamadi, S. S., Behmadi, H., Hossaini Nasr, S. M., Eshghi Gonbaki, S., Shafiee Ardestani, M. and Jabbari Arabzadeh, A.

Journal of Food Processing and Preservation

Effect of Nano-Packing Combined Controlled Atmosphere on Postharvest Physiology and Biochemistry of Gynura bicolor

D.C. Jiang, L., Jiang, J., Luo, H. and Yu, Z.

Journal of the Science of Food and Agriculture

Potential application of superparamagnetic nanoparticles for extraction of bacterial genomic DNA from contaminated food and environmental samples

Semanti Basu, Saptarshi Chatterjee, Arghya Bandyopadhyay, Keka Sarkar

Risk Analysis

Upstream Oversight Assessment for Agrifood Nanotechnology: A Case Studies Approach

Jennifer Kuzma, James Romanchek and Adam Kokotovich

Food Quality

Nanotech-Based Biosensor Can Detect Listeria in Food


Bio-Nanotechnology: A Revolution in Food, Biomedical and Health Sciences

Debasis Bagchi, Manashi Bagchi, Hiroyoshi Moriyama, Fereidoon Shahidi

Nanotechnology Research Methods for Food and Bioproducts

Graciela Wild Padua, Qin Wang

Nanotechnology in the Agri-Food Sector

Lynee J. Frewer, Willen Norde, Arnout Fische, Frans Kampers


Bio-Nanotechnology: A Revolution in Food, Biomedical and Health Sciences Chapter 2. The Challenge of Nanotechnology-Derived Food: Addressing the Concerns of the Public

Nanotechnology Research Methods for Food and Bioproducts Chapter 4. Nanocomposites

Food and Industrial Bioproducts and Bioprocessing Chapter 6. Emulsions, Nanoemulsions and Solid Lipid Nanoparticles as Delivery Systems in Foods

Functional Foods, Nutraceuticals, and Degenerative Disease Prevention Chapter 10. Nanotechnology for Cerebral Delivery of Nutraceuticals for the Treatment of Neurodegenerative Diseases

Functional Food Product Development Chapter 2. Nanoencapsulation of Food Ingredients in Cyclodextrins: Effect of Water Interactions and Ligand Structure

Water Properties in Food, Health, Pharmaceutical and Biological Systems: ISOPOW 10 Chapter 66. Nanostructures and Minimum Integral Entropy as Related to Food Stability

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