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Nanoscience in Food and Agriculture 1

  • Book
  • © 2016

Overview

Editors:
  1. Shivendu Ranjan

    1. Nano-food Research Group, Instrumental and Food Analysis Laboratory, Industrial Biotechnology Division, School of BioSciences and Technology, Vellore Institute of Technology, Vellore, India

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  2. Nandita Dasgupta

    1. Nano-food Research Group, Instrumental and Food Analysis Laboratory, Industrial Biotechnology Division, School of BioSciences and Technology, Vellore Institute of Technology, Vellore, India

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  3. Eric Lichtfouse

    1. INRA , Dijon, France

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  • Reviews advanced nanomaterials for health, food quality, water purification and agriculture
  • Explains the novel properties of nanomaterials
  • Presents the green synthesis of nanoparticles

Part of the book series: Sustainable Agriculture Reviews (SARV, volume 20)

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Table of contents (10 chapters)

  1. Front Matter

    Pages i-xix
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  2. Nanoagriculture and Water Quality Management

    • Nandita Dasgupta, Shivendu Ranjan, Arkadyuti Roy Chakraborty, Chidambaram Ramalingam, Rishi Shanker, Ashutosh Kumar
    Pages 1-42

  3. Nanotechnology Definitions, Research, Industry and Property Rights

    • Namita Ashish Singh
    Pages 43-64

  4. Green Synthesis and Spectroscopic Characterization of Nanoparticles

    • Ashutosh Kumar Shukla, Siavash Iravani
    Pages 65-99

  5. Nanotechnology to Remove Contaminants

    • Mitra Naghdi, Mehrdad Taheran, Saurabh Jyoti Sarma, Satinder Kaur Brar, Antonio A. Ramirez, Mausam Verma
    Pages 101-128

  6. Nanosensors for the Detection of Pathogenic Bacteria

    • Anurag Jyoti, Rajesh Singh Tomar, Rishi Shanker
    Pages 129-150

  7. Nanotechnology in Food Packaging

    • Bambang Kuswandi
    Pages 151-183

  8. Nanotechnology in Food Processing and Packaging

    • Preetam Sarkar, Syed Irshaan, S. Sivapratha, Ruplal Choudhary
    Pages 185-227

  9. Nanomaterials for Soil Fertilisation and Contaminant Removal

    • Mrudula Pulimi, Sangeetha Subramanian
    Pages 229-246

  10. Nanofertilisers, Nanopesticides and Nanosensors in Agriculture

    • Hemraj Chhipa, Piyush Joshi
    Pages 247-282

  11. Nanoparticles, Soils, Plants and Sustainable Agriculture

    • Tarek A. Shalaby, Yousry Bayoumi, Neama Abdalla, Hussein Taha, Tarek Alshaal, Said Shehata et al.
    Pages 283-312

  12. Back Matter

    Pages 313-324
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Keywords

About this book

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 plantgrowth 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 ofnanoparticles to protect ingredients such as vitamins, flavours, and antimicrobials is reviewed by Sarkhar et al. in chapter 7.







Editors and Affiliations

  • Nano-food Research Group, Instrumental and Food Analysis Laboratory, Industrial Biotechnology Division, School of BioSciences and Technology, Vellore Institute of Technology, Vellore, India

    Shivendu Ranjan, Nandita Dasgupta

  • INRA , Dijon, France

    Eric Lichtfouse

Bibliographic Information

  • Book Title: Nanoscience in Food and Agriculture 1

  • Editors: Shivendu Ranjan, Nandita Dasgupta, Eric Lichtfouse

  • Series Title: Sustainable Agriculture Reviews

  • DOI: https://doi.org/10.1007/978-3-319-39303-2

  • Publisher: Springer Cham

  • eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)

  • Copyright Information: Springer International Publishing Switzerland 2016

  • Hardcover ISBN: 978-3-319-39302-5Published: 26 August 2016

  • Softcover ISBN: 978-3-319-81862-7Published: 14 June 2018

  • eBook ISBN: 978-3-319-39303-2Published: 18 August 2016

  • Series ISSN: 2210-4410

  • Series E-ISSN: 2210-4429

  • Edition Number: 1

  • Number of Pages: XIX, 324

  • Number of Illustrations: 48 b/w illustrations

  • Topics: Agriculture, Food Microbiology

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