Nanoscience in food and agriculture. 5 / Shivendu Ranjan, Nandita Dasgupta, Eric Lichtfouse, editors.
Ranjan, Shivendu.; Dasgupta, Nandita.; Lichtfouse, Eric.
2017
TP370.5
Available Online

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Title Nanoscience in food and agriculture. 5 / Shivendu Ranjan, Nandita Dasgupta, Eric Lichtfouse, editors.
ISBN 9783319584966 (electronic book)
3319584960 (electronic book)
9783319584959
Imprint Cham : Springer, 2017.
Language English
Description 1 online resource.
Call Number TP370.5
Dewey Decimal Classification 664
Summary This book presents comprehensive reviews on the principles, design and applications of nanomaterials in the food and agriculture sectors. This book is the fifth of several volumes on Nanoscience in Food and Agriculture, published in the series Sustainable Agriculture Reviews. Nanotechnology, the use of techniques to create nanomaterials, is a rapidly emerging scientific field. Yet nanomaterials are nothing new; they have always occurred in nature. What is new: the methods that allow us to synthesize unprecedented nanomaterials with precisely tailored properties, thus opening the door for many applications in diverse fields. In particular, the high surface to volume ratio of engineered nanomaterials makes them often more efficient than their natural equivalents. Surprisingly, some nanomaterials even exhibit contrasting properties compared to their macro counterparts. While nanomaterials have been widely commercialized in various sectors, their use in food industries is still slowly emerging and hotly debated. Findings show that nanomaterials can improve bioavailability and shelf life. Further, by reducing nutrient loss, they are essential to active packaging: packaging systems that help to extend shelf life, monitor freshness, display information on quality, and improve safety and convenience. Nevertheless, the potential toxicity of new nanomaterials should be studied before their use in consumer products.
Access Note Access limited to authorized users.
Added Author Ranjan, Shivendu.
Dasgupta, Nandita.
Lichtfouse, Eric.
Series Sustainable agriculture reviews ; v. 26.
Linked Resources Online Access
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Chapter 01: Research trends and patents in nano-food and agriculture
Chapter 02: Politics of nanotechnologies in food and agriculture
Chapter 03: Nanosensors for Food and Agriculture
Chapter 04: Nanoemulsions for nutrient delivery in food
Chapter 05: Nanocarriers for resveratrol delivery
Chapter 06: Milk proteins as nanoencapsulation materials in the food industry
Chapter 07: Interactions of nanomaterials with plants
Chapter 08: Nanomaterial impact, toxicity and regulation in agriculture, food and environement
Chapter 09: Nanomaterial toxicity in microbes, plants and animals
Chapter 10: Nanofertilizers for sustainable soil management
Chapter 11; Impact of nanomaterials on the aquatic food chain.-Chapter 12: Nanoremediation for sustainable crop production.

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