Production, Properties and Applications of Materials-based Nano-Enzymes
| dc.contributor.author | A. Fadeyibi | |
| dc.date.accessioned | 2023-07-14T11:52:59Z | |
| dc.date.available | 2023-07-14T11:52:59Z | |
| dc.date.issued | 2022 | |
| dc.description.abstract | Fungi and bacteria cause foodborne diseases and affect food security, which remains the main challenge of the global food industry. Nanomaterials-based enzyme (NMB) technologies play an important role in improving food security issues. This is possible since they can act quickly and efficiently on food substrates when used as biosensors to monitor and control the quality and shelf life of food. This chapter deals primarily with the applications of NMB in the food industry. The production, properties, and applications of nano-enzymes of carbon, zinc oxide, magnetite, copper, and some noble metals in the food industry were discussed. It was suggested that the material could mimic catalytic activities and compete with other naturally occurring enzymes, such as hydrolase and oxidoreductase in foods. It is hoped that this chapter will provide key insights into NMB technologies applied in the food industry. | |
| dc.identifier.doi | 10.21741/9781644901977-2 | |
| dc.identifier.issn | 2471-8904 | |
| dc.identifier.uri | https://kwasuspace.kwasu.edu.ng/handle/123456789/243 | |
| dc.publisher | Materials Research Foundations 126 (2022) 67- 88 | |
| dc.relation.ispartof | Nanomaterial-Supported Enzymes | |
| dc.relation.ispartof | Materials Research Foundations | |
| dc.title | Production, Properties and Applications of Materials-based Nano-Enzymes | |
| dc.type | book-chapter |