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research
Developments in nanoparticles for use in biosensors to assess food safety and quality
Authors
Ahmed
Anonymous
+109 more
Anonymous
Anonymous
Anonymous
Anonymous
Antiochia
Arevalo
Arugula
Augustin
Aydin
Azadeh Namvar
Berthiller
Blecher
Bogue
Bonanni
Bosilevac
Cai
Cao
Cao
Chen
Ching
Cipolatti
Crowley
Das
Deng
Desmarchelier
Devi
Devi
Ding
Espineira
Faeste
Fedio
Frenzel
Gholami
Godoy-Navajas
Gomez
Hu
Jiang
Ju
Kanayeva
Keith Warriner
Kim
Kumar
Lakshmanan
Lee
Li
Li
Lim
Lima
Lin
Lindhardt
Liu
Liu
Luo
Magana
Majdalawieh
McCullum
Meyer
Mi-Kyung
Mikulikova
Mishra
Moghaddam
Mortari
Nagy
Nahavandi
Namvar
Ochoa
Palanisamy
Palecek
Paniel
Pereira
Pieta
Pilolli
Pisanic Ii
Rawal
Reddy
Reddy
Salian
Scognamiglio
Shen
Shlyapnikov
Shu
Singh
Singh
Sliwinska
Smartt
Song
Speranskaya
Speroni
Subrayal M. Reddy
Sun
Sung
Suresh Neethirajan
Teymourian
Thakur
Tothill
Varshney
Wang
Wang
Wang
Warner
Warriner
Wu
Yang
Zhang
Zhang
Zhao
Zhao
Zhi
Zhou
Publication date
30 July 2014
Publisher
'Elsevier BV'
Doi
Cite
Abstract
The following will provide an overview on how advances in nanoparticle technology have contributed towards developing biosensors to screen for safety and quality markers associated with foods. The novel properties of nanoparticles will be described and how such characteristics have been exploited in sensor design will be provided. All the biosensor formats were initially developed for the health care sector to meet the demand for point-of-care diagnostics. As a consequence, research has been directed towards miniaturization thereby reducing the sample volume to nanolitres. However, the needs of the food sector are very different which may ultimately limit commercial application of nanoparticle based nanosensors. © 2014 Elsevier Ltd
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info:doi/10.1016%2Fj.tifs.2014...
Last time updated on 01/04/2019