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008			170303s2017 sz a ob 001 0 eng d
020			_a3319531123 _q(electronic bk.)
020			_a9783319531120 _q(electronic bk.)
020			_z3319531115
020			_z9783319531113
040			_aN$T _cN$T _dIDEBK _dGW5XE _dYDX _dEBLCP _dUAB _dDKU _dIOG _dAZU _dUPM _dCOO _dESU _dVT2 _dJBG _dIAD _dICW _dICN _dOTZ _dOCLCQ _dOCLCA _dU3W _dES-MaUEC _bspa
050		4	_aTP370.5 _bN366 2017 EB
245	0	0	_aNanoscience in food and agriculture 4 _cShivendu Ranjan, Nandita Dasgupta, Eric Lichtfouse, editors.
264		1	_a[Cham] Switzerland _bSpringer _c[2017]
300			_a1 recurso en línea _bilustraciones
336			_aTexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
347			_atext file _bPDF _2rda
490	0		_aSustainable agriculture reviews _x2210-4410 _vvolume 24
500			_aSpringerLink _bSpringer Biomedical and Life Sciences eBooks 2017 English+International
504			_aIncluye referencias bibliográficas e índice
505	0		_aPreface; Contents; About the Editors; Chapter 1: Active Nanocomposites in Food Contact Materials; 1.1 Introduction; 1.2 Food Packaging; 1.2.1 From Conventional Polymers to Bioplastics; 1.2.2 Active Packaging; 1.2.2.1 Antimicrobial and Antioxidant Active Packaging; 1.2.3 Natural Additives; 1.2.4 Antimicrobial Activity of Essential Oils; 1.2.5 Antioxidant Activity of Essential Oils; 1.3 Nanotechnology in the Food Industry; 1.3.1 Nanoclays; 1.3.2 Metallic Nanofillers; 1.3.2.1 Silver Nanoparticles; 1.3.3 Nanocomposites in Food Packaging; 1.3.3.1 Preparation and Processing.
505	8		_a1.4 Active Nanocomposites1.4.1 End-of-Life for Active Nanocomposites; 1.4.2 Risk Assessment and Migration in Active Nanocomposites; 1.5 Legislation; References; Chapter 2: Nanopackaging in Food and Electronics; 2.1 Introduction; 2.2 Nanotechnology in Food Industry; 2.3 Food Packaging; 2.3.1 "Improved" Polymers; 2.3.2 "Active" Polymers; 2.3.3 "Intelligent/Smart" Polymers; 2.4 Nanomaterials in Food Packaging; 2.4.1 Nano Emulsions; 2.4.2 Antimicrobial Nanoparticles; 2.4.3 Polymeric Nanocomposites; 2.4.4 Carbon Nanotubes; 2.4.5 Nano Coatings; 2.4.6 Nano Laminates.
505	8		_a2.15.2.1 Fabrication of the Nanowires2.15.2.2 Properties of Nanowires; 2.15.2.3 Mechanical Properties; 2.15.2.4 Future Aspects of Nano Wires; 2.15.3 Nanocomposites; 2.15.3.1 Fabrication of Nanocomposite; 2.15.3.2 Electrical and Thermal Conductivity of Nanocomposites; 2.16 Conclusion; References; Chapter 3: Food-Grade Nanoemulsions for Protection and Delivery of Nutrients; 3.1 Introduction to Food Grade Nanoemulsions; 3.2 Fundamental Aspects of Conventional, Micro and Nanoemulsions; 3.3 Techniques for Formation of Nanoemulsions; 3.3.1 High Energy Nanoemulsification Methods.
505	8		_a2.4.7 Clay Nanoparticles and Nano Crystals2.4.8 Nano Sensors; 2.4.9 Biobased Fillers for Nanocomposites; 2.4.9.1 Starch and Their Derivatives; 2.4.9.2 Polylactic Acid (PLA); 2.4.9.3 Polyhydroxybutyrate (PHB); 2.4.9.4 Polycaprolactone (PLC); 2.5 Structure and Morphology of Packaging Nanomaterials; 2.6 Effects of Nanopackaging on Food; 2.7 Packaging Materials Being Used in Industries Currently; 2.8 Advantages of Nanomaterials in Food Packaging; 2.8.1 Improvement of Mechanical Properties; 2.8.2 Improvement of Barrier Properties; 2.8.3 Active Packaging; 2.8.4 Surface Biocides.
505	8		_a2.9 Toxicological Effects2.10 Environmental and Health Issues; 2.11 Regulations on Use of Nanotechnology in Foods; 2.12 Microelectromechanical Systems in Food Packaging; 2.13 Nanoelectromechanical System; 2.14 Nanomaterials in Electronic Packaging; 2.15 Materials Used in Nanopackaging; 2.15.1 Carbon Nanotubes (CNTs) in Nanopackaging; 2.15.1.1 Carbon Nanotubes Fabrication; 2.15.1.2 Electrical Transport in Perfect Nanotubes; 2.15.1.3 Mechanical Properties; 2.15.1.4 Thermal Properties; 2.15.1.5 CNTs as Field Emitters; 2.15.1.6 Bio-chemical Sensors; 2.15.2 Nanowires.
520	3		_aThis 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 ℓ́ℓ 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		7	_aAgricultura _xInnovaciones tecnológicas _2embne _0(OCoLC)fst00800915 _0 _9205076
700	1		_aDasgupta, Nandita, _eeditor literario _999581
700	1		_aLichtfouse, Eric, _eeditor literario _985145
700	1		_aRanjan, Shivendu, _eeditor literario _999580
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=http://link.springer.com/10.1007/978-3-319-53112-0 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
988			_aEBOOK, asignarmaterias, EBSPRINGER_2017C
998			_b02/2018 _dz _e- _zSI
999			_c95502 _d95502 _x1