Food Nanozymology: Nanobiocatalysis Advances in Food Science and Technology
A special issue of Foods (ISSN 2304-8158). This special issue belongs to the section "Food Engineering and Technology".
Deadline for manuscript submissions: closed (30 December 2022) | Viewed by 3035
Special Issue Editors
Interests: food safety; foodborne diseases; antimicrobials; food packaging; food contaminants; nanotechnology for food and agriculture; polyphenolic nanochemistry; nanozyme; nanobiotechnology
Special Issues, Collections and Topics in MDPI journals
Interests: nanofood and food nanozymology: nano and nanozyme research in food science and engineering technology; food functional materials: food packaging, colloids and interface properties of soft materials, biosynthesis and green manufacturing, controlled release/delivery systems, etc.; resource utilization of by-products in the food industry: excavation of food functional components and value-added utilization of food wastes
Special Issues, Collections and Topics in MDPI journals
Special Issue Information
Dear Colleagues,
Food enzymology has been an important branch in food science and technology due to the active roles of enzymes in the fields of food production, processing, analysis, safety, and control. Meanwhile, the obvious intrinsic drawbacks (e.g., expensive, vulnerable, source-limited) of enzymes have inspired the evolution of artificial augmentation and biomimicry for enzymatic technologies. Nanobiocatalysis has emerged as one of the most cutting-edge developments for the field. In the agri-food sector, increasing achievements have been witnessed in investigating the usability of nanozymes and nanobiocatalysts in food detection, control, and beyond. This Special Issue aims to provide selected contributions on advances in nanobiocatalysis research with regard to food-related applications in food detection, preservation, cleaning, nutrition, and waste processing. Potential topics include but are not limited to:
- Biocatalytic nanotechnology;
- Agri-food and environmental detection;
- Nano-immobilization of enzymes;
- Nanobiocatalysis for decontamination;
- Nano-enzyme systems;
- Nanobiocatalysis against pathogen threats;
- Food preservation;
- Nanotoxicity of nanozymes;
- Future perspectives for food nanozymology.
Dr. Wentao Zhang
Dr. Lunjie Huang
Guest Editors
Manuscript Submission Information
Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.
Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Foods is an international peer-reviewed open access semimonthly journal published by MDPI.
Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2900 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.
Keywords
- nanozyme
- food analysis
- food quality
- food safety
