Nanoscience in Food and Agriculture 4

  • Shivendu Ranjan
  • Nandita Dasgupta
  • Eric Lichtfouse

Part of the Sustainable Agriculture Reviews book series (SARV, volume 24)

Table of contents

  1. Front Matter
    Pages i-xv
  2. Marina Ramos, Alfonso Jiménez, María Carmen Garrigós
    Pages 1-44
  3. Nabeel Ahmad, Sharad Bhatnagar, Shyam Dhar Dubey, Ritika Saxena, Shweta Sharma, Rajiv Dutta
    Pages 45-97
  4. Anu Bhushani, C. Anandharamakrishnan
    Pages 99-139
  5. Venkatraman Manickam, Ranjith Kumar Velusamy, Rajeeva Lochana, Amiti, Bhavapriya Rajendran, Tamizhselvi Ramasamy
    Pages 141-180
  6. Ram Saran Chaurasiya, H. Umesh Hebbar
    Pages 181-211
  7. Shweta Paroha, Arvind K. Singh Chandel, Ravindra Dhar Dubey
    Pages 213-228
  8. Mukesh K. Pandey, Virinder S. Parmar, Arthur C. Watterson
    Pages 247-262
  9. Neha Srivastava, Manish Srivastava, P. K. Mishra, Pardeep Singh, Himanshu Pandey, P. W. Ramteke
    Pages 263-278
  10. Prabhat Parida, Mayura Lolage, Ashwini Angal, Debabrata Rautaray
    Pages 279-299
  11. Back Matter
    Pages 301-305

About this book


This 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 – 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.


Nanotechnology Food Agriculture Nanotoxicology Health Nanopackaging

Editors and affiliations

  • Shivendu Ranjan
    • 1
  • Nandita Dasgupta
    • 2
  • Eric Lichtfouse
    • 3
  1. 1.Nano-food Research Group, Instrumental and Food Analysis LabSchool of BioSciences and TechnologyVelloreIndia
  2. 2.Nano-food Research Group, Instrumental and Food Analysis LabSchool of BioSciences and TechnologyVelloreIndia
  3. 3.Europole Mediterraneen de l’ArboisCEREGE INRA Europole Mediterraneen de l’ArboisAix en Provence Cedex 04France

Bibliographic information

  • DOI
  • Copyright Information Springer International Publishing AG 2017
  • Publisher Name Springer, Cham
  • eBook Packages Biomedical and Life Sciences
  • Print ISBN 978-3-319-53111-3
  • Online ISBN 978-3-319-53112-0
  • Series Print ISSN 2210-4410
  • Series Online ISSN 2210-4429
  • Buy this book on publisher's site
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Chemical Manufacturing
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