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:: Volume 8, Issue 2 (Summer 2013) ::
2013, 8(2): 239-252 Back to browse issues page
Application of magnetic nanoparticles in food science and technology
M Faraji, Gh Fadavi *
Abstract:   (6669 Views)
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.
Keywords: Magnetic nanoparticles, Enzyme immobilization, Protein purification, Food analysis
Full-Text [PDF 639 kb]   (4661 Downloads)    
Type of Study: مروري | Subject: Food Science
Received: 2013/12/7 | Accepted: 2013/12/7 | Published: 2013/12/7
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Faraji M, Fadavi G. Application of magnetic nanoparticles in food science and technology. Iranian Journal of Nutrition Sciences & Food Technology. 2013; 8 (2) :239-252
URL: http://nsft.sbmu.ac.ir/article-1-1407-en.html


Volume 8, Issue 2 (Summer 2013) Back to browse issues page
Iranian Journal of  Nutrition Sciences & Food  Technology
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