Nanozymes: Emerging Prospect in Food Science and Technology

7 Pages Posted: 15 Jun 2020

See all articles by Syed Baker

Syed Baker

Krasnoyasrk State Medical University named after Prof. VF. Voino-Yasenetskiy

Date Written: June 5, 2020

Abstract

The present mini review article provides insight on the prospect of nanozymes as new facets in food science and technology. The recent technical domain nanoscience has emerged as one of the valuable scientific stream which has uplifted the applicative properties in different sectors. The principles of nanotechnology has already demonstrated scientific advances and there is steady progress in food sector. Keeping these consideration, the present review describes the applicative properties of nanozymes which act efficiently as artificial enzymes that can mimic the ideal characteristics of natural enzymes.

Keywords: Food, nanotechnology, Nanozymes, Sensing, Food spoilage

JEL Classification: Q19

Suggested Citation

Baker, Syed, Nanozymes: Emerging Prospect in Food Science and Technology (June 5, 2020). Available at SSRN: https://ssrn.com/abstract=3619997 or http://dx.doi.org/10.2139/ssrn.3619997

Syed Baker (Contact Author)

Krasnoyasrk State Medical University named after Prof. VF. Voino-Yasenetskiy ( email )

Krasnoyarsk Partizana-Zheleznyaka street, 1, 66002
Krasnoyarsk, Siberia 660022
Russia
660022 (Fax)

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