Short Communication - Journal of Food Technology and Preservation (2021) Volume 5, Issue 8

Technological impact on food.

Nanotechnology has spread its wings across a wide range of fields. From first-generation passive nanomaterials to active nanotechnology and Nano systems, it's come a long way. Despite the fact that Nano food is still in its infancy, tiny particles are increasingly being used as carriers of antimicrobial polypeptides to prevent microbial deterioration of food quality. Assays for total phenolic content and antioxidant activity on micro plates reduce resources and time, making them a viable alternative to traditional procedures that are time-consuming, labour-intensive, and require huge volumes of reagents..

Author(s): Rashid Haq

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