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Nanoscience in food and agriculture.. 4

Ranjan, Shivendu.

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Nanoscience in food and agriculture.. 4

Record Type:	Electronic resources : Monograph/item
Title/Author:	Nanoscience in food and agriculture./ edited by Shivendu Ranjan, Nandita Dasgupta, Eric Lichtfouse.
other author:	Ranjan, Shivendu.
Published:	Cham :Springer International Publishing : : 2017.,
Description:	xv, 305 p. :ill., digital ;24 cm.
[NT 15003449]:	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.
Contained By:	Springer eBooks
Subject:	Food industry and trade - Technological innovations. -
Online resource:	http://dx.doi.org/10.1007/978-3-319-53112-0
ISBN:	9783319531120

Nanoscience in food and agriculture.. 4
Nanoscience in food and agriculture.4[electronic resource] /edited by Shivendu Ranjan, Nandita Dasgupta, Eric Lichtfouse. - Cham :Springer International Publishing :2017. - xv, 305 p. :ill., digital ;24 cm. - Sustainable agriculture reviews,v.242210-4410 ;. - Sustainable agriculture reviews ;v.24..

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.

ISBN: 9783319531120

Standard No.: 10.1007/978-3-319-53112-0doiSubjects--Topical Terms:

911065
Food industry and trade
--Technological innovations.

LC Class. No.: TP370.5 / .N356 2017

Dewey Class. No.: 664

Nanoscience in food and agriculture.. 4
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245 0 0 $a Nanoscience in food and agriculture. $n 4 $h [electronic resource] / $c edited by Shivendu Ranjan, Nandita Dasgupta, Eric Lichtfouse.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2017.
300 $a xv, 305 p. : $b ill., digital ; $c 24 cm.
490 1 $a Sustainable agriculture reviews, $x 2210-4410 ; $v v.24
505 0 $a 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.
520 $a 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.
650 0 $a Food industry and trade $x Technological innovations. $3 911065
650 0 $a Nanotechnology. $3 526235
650 0 $a Agricultural innovations. $3 570532
650 1 4 $a Life Sciences. $3 890838
650 2 4 $a Agriculture. $3 518588
650 2 4 $a Food Microbiology. $3 794709
700 1 $a Ranjan, Shivendu. $3 2209752
700 1 $a Dasgupta, Nandita. $3 2209753
700 1 $a Lichtfouse, Eric. $3 746454
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
830 0 $a Sustainable agriculture reviews ; $v v.24. $3 3226408
856 4 0 $u http://dx.doi.org/10.1007/978-3-319-53112-0
950 $a Biomedical and Life Sciences (Springer-11642)