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Critical Reviews in Food Science and Nutrition Volume 63, 2023 - Issue 20
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Review

Insight of nanotechnological processing for nano-fortified functional foods and nutraceutical—opportunities, challenges, and future scope in food for better health

Katya M. Aguilar-Péreza Tecnologico de Monterrey, School of Engineering and Sciences, Atizapan de Zaragoza, Estado de Mexico, MexicoCorrespondence[email protected]; [email protected]
ORCID Iconhttps://orcid.org/0000-0002-8861-0967View further author information
ORCID Icon,
Gustavo Ruiz-Pulidoa Tecnologico de Monterrey, School of Engineering and Sciences, Atizapan de Zaragoza, Estado de Mexico, MexicoORCID Iconhttps://orcid.org/0000-0002-5080-3595View further author information
ORCID Icon,
Dora I. Medinaa Tecnologico de Monterrey, School of Engineering and Sciences, Atizapan de Zaragoza, Estado de Mexico, MexicoORCID Iconhttps://orcid.org/0000-0001-5325-0079View further author information
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Roberto Parra-Saldivarb Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, MexicoORCID Iconhttps://orcid.org/0000-0002-4958-5797View further author information
ORCID Icon &
Hafiz M.N. Iqbalb Tecnologico de Monterrey, School of Engineering and Sciences, Monterrey, MexicoCorrespondence[email protected]; [email protected]
ORCID Iconhttps://orcid.org/0000-0003-4855-2720View further author information
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Pages 4618-4635 | Published online: 24 Nov 2021

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Abdo Hassoun, Alaa El-Din Bekhit, Anet Režek Jambrak, Joe M. Regenstein, Farid Chemat, James D. Morton, María Gudjónsdóttir, María Carpena, Miguel A. Prieto, Paula Varela, Rai Naveed Arshad, Rana Muhammad Aadil, Zuhaib Bhat & Øydis Ueland. (2022) The fourth industrial revolution in the food industry—part II: Emerging food trends. Critical Reviews in Food Science and Nutrition 0:0, pages 1-31.
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Articles from other publishers (5)

Sufang Fan, Junmei Ma, Xiaoxian Yuan, Xu Wang, Yi Wang & Yan Zhang. (2023) Determination of icariside, hyperoside and psoralen in food by liquid chromatography-tandem mass spectrometry. Journal of Future Foods 3:3, pages 263-272.
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Thiécla Katiane Osvaldt Rosales & João Paulo Fabi. (2023) Valorization of polyphenolic compounds from food industry by-products for application in polysaccharide-based nanoparticles. Frontiers in Nutrition 10.
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Rafael G. Araújo, Rocio Alejandra Chavez-Santoscoy, Roberto Parra-Saldívar, Elda M. Melchor-Martínez & Hafiz M.N. Iqbal. (2023) Agro-food systems and environment: Sustaining the unsustainable. Current Opinion in Environmental Science & Health 31, pages 100413.
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Thalia Tsiaka, Eftichia Kritsi, Konstantinos Tsiantas, Paris Christodoulou, Vassilia J. Sinanoglou & Panagiotis Zoumpoulakis. (2022) Design and Development of Novel Nutraceuticals: Current Trends and Methodologies. Nutraceuticals 2:2, pages 71-90.
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Murad Al Gailani, Mengyang Liu & Jingyuan Wen. (2022) Ligands for oral delivery of peptides across the blood-brain-barrier. Acta Materia Medica 1:1.
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