J 2020

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

HOSNEDLOVA, B., J. SOCHOR, M. BARON, G. BJORKLUND, René KIZEK et. al.

Basic information

Original name

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

Authors

HOSNEDLOVA, B. (guarantor), J. SOCHOR, M. BARON, G. BJORKLUND and René KIZEK (203 Czech Republic, belonging to the institution)

Edition

CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION, PHILADELPHIA, TAYLOR & FRANCIS INC, 2020, 1040-8398

Other information

Language

English

Type of outcome

Článek v odborném periodiku

Field of Study

30104 Pharmacology and pharmacy

Country of publisher

United States of America

Confidentiality degree

není předmětem státního či obchodního tajemství

References:

Impact factor

Impact factor: 11.176

RIV identification code

RIV/00216224:14160/20:00118453

Organization unit

Faculty of Pharmacy

DOI

UT WoS

000501114200001

Keywords in English

Biosensor; enology; nanomaterials; nanoparticles; polyphenols; quality; safety; wine

Tags

Tags

International impact, Reviewed
Změněno: 25/3/2021 18:04, Mgr. Hana Hurtová

Abstract

V originále

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.