Nanosensors for foods
| dc.contributor.author | Toydemir, Gamze | |
| dc.contributor.author | Çekiç, Sema Demirci | |
| dc.contributor.author | Özkan, Gülay | |
| dc.contributor.author | Uzunboy, Seda | |
| dc.contributor.author | Avan, Aslı Neslihan | |
| dc.contributor.author | Çapanoğlu, Esra | |
| dc.contributor.author | Apak, Reşat | |
| dc.date.accessioned | 2021-02-19T21:20:44Z | |
| dc.date.available | 2021-02-19T21:20:44Z | |
| dc.date.issued | 2020 | |
| dc.department | ALKÜ | |
| dc.description.abstract | Nanotechnology, as being a branch of science taking the advantage of the unique chemical and physical properties of matter on the nanoscale, has a great potential of application in food systems, including the development of effective and innovative analytical techniques for monitoring food safety and quality. At this point, nanosensors and nanobiosensors take the first place as promising alternatives to the classical quantification methods used for ensuring safety and quality of foodstuffs. The electrochemical nanosensors, optical nanosensors, nanoparticle-based nanosensors, nano-tube based nanosensors, quantum dots, nanofibers, electronic nose and electronic tongue, and nanobarcode technology have greatly added to the food detection practices in food systems with their superior sensing capabilities. Current research report many applications of these important tools to improve the quality and safety of food products, including nanosensors to detect chemical (i.e. pesticides, antibiotics, heavy metals) and biological (toxins and pathogens) contaminants, as well as adulterants (i.e. melamine); to improve in-package protection of foods through enhanced thermal and mechanical properties; to monitor freshness and traceability in raw and processed products; and to control the use of food additives (i.e. aroma and coloring agents). The present chapter is focused on the recent progress in nanotechnology-enabled biosensing through the introduction of current research on various types of nanosensors followed by their applications in food safety. © Springer Nature Switzerland AG 2020. | |
| dc.identifier.doi | 10.1007/978-3-030-44552-2_12 | |
| dc.identifier.endpage | 375 | en_US |
| dc.identifier.issn | 1571-0297 | |
| dc.identifier.scopusquality | Q3 | |
| dc.identifier.startpage | 327 | en_US |
| dc.identifier.uri | https://doi.org/10.1007/978-3-030-44552-2_12 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12868/644 | |
| dc.indekslendigikaynak | Scopus | |
| dc.institutionauthor | 0-belirlenecek | |
| dc.language.iso | en | |
| dc.publisher | Springer | |
| dc.relation.ispartof | Food Engineering Series | |
| dc.relation.publicationcategory | Kitap Bölümü - Uluslararası | |
| dc.rights | info:eu-repo/semantics/closedAccess | |
| dc.title | Nanosensors for foods | |
| dc.type | Book Chapter |
