000 03887cam a2200409Mi 4500
001 96343
003 ES-MaUEC
005 20230214040159.0
006 m o d
007 cr |||||||||||
008 170718s2017 sz o 000 0 eng d
020 _a3319584952
020 _a3319584960
_q(electronic bk.)
020 _a9783319584959
020 _a9783319584966
_q(electronic bk.)
020 _z9783319584959
_q(print)
040 _aYDX
_cYDX
_dN$T
_dGW5XE
_dEBLCP
_dN$T
_dOCLCF
_dNJR
_dUAB
_dESU
_dAZU
_dUPM
_dCOO
_dOCLCQ
_dMERER
_dVT2
_dOCLCQ
_dOCLCA
_dIOG
_dES-MaUEC
_bspa
050 4 _aTP370.5
_b2017 EB
245 0 0 _aNanoscience in food and agriculture 5
_cShivendu Ranjan, Nandita Dasgupta, Eric Lichtfouse, editors.
264 1 _aCham
_bSpringer
_c2017.
300 _a1 recurso en línea
336 _aTexto
_btxt
_2rdacontent
337 _aelectrónico
_bc
_2rdamedia
338 _arecurso electrónico
_bcr
_2rdacarrier
347 _atext file
_bPDF
490 0 _aSustainable agriculture reviews
_x2210-4410
_v26
500 _aSpringerLink
_bSpringer Biomedical and Life Sciences eBooks 2017 English+International
505 0 _aChapter 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.
520 3 _aThis 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.
650 7 _aAgricultura
_xInnovaciones tecnológicas
_2embne
_0(OCoLC)fst00800915
_0
_9205076
700 1 _aDasgupta, Nandita.
_999581
700 1 _aLichtfouse, Eric.
_985145
700 1 _aRanjan, Shivendu.
_999580
856 4 0 _uhttps://go.openathens.net/redirector/universidadeuropea.es?url=http://link.springer.com/10.1007/978-3-319-58496-6
_zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
988 _aEBOOK, asignarmaterias, EBSPRINGER_2017D
998 _b02/2018
_dz
_e-
_zSI
999 _c96343
_d96343
_x1