APPLICATION OF MAGNETIC NANOPARTICLES IN FOOD SCIENCE AND TECHNOLOGY

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FARAJI M.; FADAVI GH.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

Paper Information

Journal: JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY Year:2013 | Volume:8 | Issue:2 Page(s): 239-252

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Information Journal Paper

Title

APPLICATION OF MAGNETIC NANOPARTICLES IN FOOD SCIENCE AND TECHNOLOGY

Author(s)

FARAJI M. | FADAVI GH. | Issue Writer Certificate

Keywords

MAGNETIC NANOPARTICLESQ2

ENZYME IMMOBILIZATIONQ3

PROTEIN PURIFICATIONQ3

FOOD ANALYSISQ3

Abstract

In recent years, the scientists have focused on nanotecnology and its applications as the most important fields of research and development. The use of nanoparticles offers many advantages, due to their unique size and physical properties. Magnetic iron oxide nanoparticles have been used in many fields, because of their unique properties such as large specific surface area and convenient separation in magnetic fields. These nano particles have been used for ENZYME IMMOBILIZATION, PROTEIN PURIFICATION, and FOOD ANALYSIS. This review describes the basic principles and achievements of magnetic iron oxide nanoparticles in ENZYME IMMOBILIZATION, PROTEIN PURIFICATION and specifically in FOOD ANALYSIS and also their contribution to food sample preparation methods. The presented information shows that MAGNETIC NANOPARTICLES have high potential application in food science and technology.

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APA: Copy

FARAJI, M., & FADAVI, GH.. (2013). APPLICATION OF MAGNETIC NANOPARTICLES IN FOOD SCIENCE AND TECHNOLOGY. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 8(2), 239-252. SID. https://sid.ir/paper/121432/en

Vancouver: Copy

FARAJI M., FADAVI GH.. APPLICATION OF MAGNETIC NANOPARTICLES IN FOOD SCIENCE AND TECHNOLOGY. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2013;8(2):239-252. Available from: https://sid.ir/paper/121432/en

IEEE: Copy

M. FARAJI, and GH. FADAVI, “APPLICATION OF MAGNETIC NANOPARTICLES IN FOOD SCIENCE AND TECHNOLOGY,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 8, no. 2, pp. 239–252, 2013, [Online]. Available: https://sid.ir/paper/121432/en

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