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Books > Earth & environment > The environment > Environmental economics > Sustainability
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Nanoscience in Food and Agriculture 1 (Hardcover, 1st ed. 2016)
Loot Price: R5,037
Discovery Miles 50 370
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Nanoscience in Food and Agriculture 1 (Hardcover, 1st ed. 2016)
Series: Sustainable Agriculture Reviews, 20
Expected to ship within 12 - 19 working days
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Nanotechnology is a fast-evolving discipline that already produces
outstanding basic knowledge and industrial applications for the
benefit of society. Whereas the first applications of
nanotechnology have been developed mainly in material sciences,
applications in the agriculture and food sectors are still
emerging. Due to a rapid population growth there is a need to
produce food and beverages in a more efficient, safe and
sustainable way. Here, nanotechnology is a promising way to improve
crop production, water quality, nutrition, packaging, and food
security. There are actually few comprehensive reviews and clear
textbooks on nanotechnology in agriculture, water, and food. In
this book there are 10 chapters describing the synthesis and
application of nanomaterials for health, food, and agriculture are
presented. Nanomaterials with unique properties will dramatically
improve agriculture and food production. Applications will include
nanofertilisers to enhance plant growth and nanosensors to detect
food contamination. An overall view of nanotechnology applications
in agriculture, food, water, and environment are described in the
first two chapters by Dasgupta et al. and Singh. Health and
environmental applications of nanotechnology are presented in
chapters 3-5. Shukla and Iravani review green methods to synthesize
metal nanoparticles, and give applications to water purification,
in chapter 3. The removal of up to 95% of contaminants by
nanoparticles, nanotubes and nanostructured membranes is described
by Naghdi et al. in chapter 4. Yoti et al. then review nanosensors
for the detection of pathogenic bacteria in chapter 5. Those
nanosensors can be used as biodiagnostics to control food and water
quality. Food applications of nanoscience are presented in chapters
6 and 7 by Kuswandi and Sarkhar et al. Kuswandi explain in chapter
6 that nanomaterials can improve packaging quality and that
nanosensors can detect freshness and contanimants. The use of
nanoparticles to protect ingredients such as vitamins, flavours,
and antimicrobials is reviewed by Sarkhar et al. in chapter 7.
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