Review Article
Nanotechnology in food packaging materials: role and application of nanoparticles
Global concerns about food security, driven by rising demand, have prompted the exploration of nanotechnology as a solution to enhance food supply.
Paper
Characterization and quantification of the phytochemical constituents and anti-inflammatory properties of Lindera aggregata
This study developed a method to analyze the bioactive compounds in Lindera aggregata roots, identifying 80 compounds, with 16 quantified, and found that specific compounds exhibit anti-inflammatory effects.
Paper
O-Alkyl derivatives of ferulic and syringic acid as lipophilic antioxidants: effect of the length of the alkyl chain on the improvement of the thermo-oxidative stability of sunflower oil
Edible oils supplemented with O-alkyl derivatives of ferulic and syringic acids exhibit greater resistance to thermo-oxidation and long-term storage.
Paper
Shrimp oil nanoemulsions prepared by microfluidization and ultrasonication: characteristics and stability
Shrimp oil (SO) nanoemulsions stabilized by fish myofibrillar protein, considered as functional foods, were prepared via microfluidization and ultrasonication.
Paper
Self-assembled copper nanoclusters used to mimic peroxidase for glucose detection
A sensing system for glucose derived from a self-assembled copper nanoclusters-based nano-enzyme and glucose oxidase.
About this collection
Welcome to RSC Advances Food Chemistry year in review for 2024!
The articles in this collection have been selected as they have gained great attention within their first year of being published.
We hope you enjoy reading these articles and congratulations to all the authors whose articles are featured!