Nanoscience in Food and Agriculture 5 (Sustainable Agriculture Reviews Book 26)

"This 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."--Résumé de l'éditeur "This 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."--Résumé de l'éditeur "This 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." – Prové de l'editor Front Matter....Pages i-xii Research Trends and Patents in Nano-food and Agriculture....Pages 1-20 Politics of Nanotechnologies in Food and Agriculture....Pages 21-40 Nanosensors for Food and Agriculture....Pages 41-79 Nanoemulsions for Nutrient Delivery in Food....Pages 81-121 Nanocarriers for Resveratrol Delivery....Pages 123-138 Potential of Milk Proteins as Nanoencapsulation Materials in Food Industry....Pages 139-168 Uptake and Toxicity of Nanomaterials in Plants....Pages 169-204 Nanomaterial Impact, Toxicity and Regulation in Agriculture, Food and Environment....Pages 205-242 Nanomaterial Toxicity in Microbes, Plants and Animals....Pages 243-266 Nanofertilizers for Sustainable Soil Management....Pages 267-307 Impact of Nanomaterials on the Aquatic Food Chain....Pages 309-333 Nanoremediation for Sustainable Crop Production....Pages 335-363 Back Matter....Pages 365-366