Nanoscience in Food and Agriculture 4 [electronic resource] /
Ranjan, Shivendu.editor.
Dasgupta, Nandita.editor.
Lichtfouse, Eric.editor.(orcid)0000-0002-8535-8073https://orcid.org/0000-0002-8535-8073edt
This book presents comprehensive reviews on the principles, design and applications of nanomaterials in the food, water and pharmaceutical sectors. It is the fourth volume on Nanoscience in Food and Agriculture published in the series Sustainable Agriculture Reviews. It focuses on different aspects of the rapidly emerging area of nanotechnology. Nanomaterials are not new – they have always occurred in nature, but what is new is the methods that allow the synthesis of unprecedented nanomaterials with tailored, finely tuned properties, which open the way for numerous applications in diverse fields. In particular, the high-surface-to-volume ratio of engineered nanomaterials makes them often more efficient than those found in nature. While nanomaterials are being commercialized in various sectors, they are only slowly being used in the food industry and their use is still a topic of debate. Research shows that nanomaterials improve bioavailability, shelf life and nutritional value by reducing nutrient loss and they are essential in active packaging, also known as intelligent or smart packaging, which helps 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 they are used in consumer products.
Includes bibliographical references and index.
Chapter 1: Active nanocomposites in food contact materials -- Chapter 2: Nanopackaging of food -- Chapter 3: Food-grade nanoemulsions for protection and delivery of nutrients -- Chapter 4: Genotoxicity of nanomaterials in food -- Chapter 5: Reverse micelles for nanoparticle synthesis and biomolecule separation -- Chapter 6: Nanotechnology delivery systems of coenzyme Q10: pharmacokinetic and clinical implications -- Chapter 7: Enzymatic nanobiosensors in the agricultural and food industry -- Chapter 8: Transformation of natural products into synthetic copolymers -- Chapter 9: Nanoparticles for biofuels production from lignocellulosic waste -- Chapter 10: Iron oxide nanoparticles to remove arsenic from water.
This book presents comprehensive reviews on the principles, design and applications of nanomaterials in the food, water and pharmaceutical sectors. It is the fourth volume on Nanoscience in Food and Agriculture published in the series Sustainable Agriculture Reviews. It focuses on different aspects of the rapidly emerging area of nanotechnology. Nanomaterials are not new – they have always occurred in nature, but what is new is the methods that allow the synthesis of unprecedented nanomaterials with tailored, finely tuned properties, which open the way for numerous applications in diverse fields. In particular, the high-surface-to-volume ratio of engineered nanomaterials makes them often more efficient than those found in nature. While nanomaterials are being commercialized in various sectors, they are only slowly being used in the food industry and their use is still a topic of debate. Research shows that nanomaterials improve bioavailability, shelf life and nutritional value by reducing nutrient loss and they are essential in active packaging, also known as intelligent or smart packaging, which helps 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 they are used in consumer products.
Agriculture.
Microbiology.
Agriculture.
Food Microbiology.