Observatorio de I+D+i UPM

Memorias de investigación
Capítulo de libro:
Nanotechnology and wine
Áreas de investigación
  • Tecnología de alimentos
Nanoscience is one of the most important researches in modern science. Nanoparticles have unique optical, electrical, catalytic, thermal, and magnetic characteristics due to their small size (1?100 nm). Also, regarding their cost of production, nanostructured materials seem a promising and cost-effective alternative to expensive analysis equipment (Di Fusco et al., 2010; Barthelmebs et al., 2011; Mono?ík et al., 2012a), often providing the opportunity to recycle. Despite being a relatively modern science, nanotechnology is already applied (or at least is being widely studied) in the fields of biomedicine, environment, construction, food industry, and cosmetics. Along with the recent advances in information and communication technology (ICT), nanotechnology represents the industrial revolution of the 21st century. In the food sector, silver nanomaterials are currently being used for water purification (Pradeep, 2009) and also in the design of new packaging materials with antimicrobial properties (Tankhiwale and Bajpai, 2010; Emamifar et al., 2011). In this review some implementations of nanotechnology in the field of enology are collected and their convenience for winemaking is evaluated in order to improve wine quality and safety, as well as to facilitate wine analysis.
Edición del Libro
Editorial del Libro
Academic Press-Elsevier Inc.
Título del Libro
Novel Approaches of Nanotechnology in Food Nanotechnology in the Agri-Food Industry Volume 1
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Esta actividad pertenece a memorias de investigación
  • Autor: Antonio Dionisio Morata Barrado (UPM)
  • Autor: Iris Loira Calvar (UPM)
  • Autor: Jose Antonio Suarez Lepe (UPM)
Grupos de investigación, Departamentos, Centros e Institutos de I+D+i relacionados
  • Creador: Grupo de Investigación: Enología, Enotecnia y Biotecnología Enológica
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