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Introduction

  • Cristian Camilo Villa Zabala
Chapter
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Part of the SpringerBriefs in Food, Health, and Nutrition book series (BRIEFSFOOD)

Abstract

The study of materials on the nanoscale, around 1–500 nm, has been one of the greatest scientific revolutions of the last decades, as the properties of these materials drastically changes from their bulk counterpart. Furthermore, their physicochemical, optical and electronic properties heavily depend on their size, morphology and chemical composition, and all those parameters can be easily changed through physical and chemical methods. (Jeevanandam et al. 2018). Is because of this that nanotechnology and nanoscience have emerged in the last decades of the twentieth century and the firsts of the twenty first century, impregnating almost all aspects of science and technology. (Bazak et al. 2015; Bouwmeester et al. 2009; De et al. 2014; Jeevanandam et al. 2018; Labouta and Schneider 2013).

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Copyright information

© The Author(s), under exclusive license to Springer Nature Switzerland AG 2020

Authors and Affiliations

  • Cristian Camilo Villa Zabala
    • 1
  1. 1.Programa de QuímicaUniversidad del QuindíoArmeniaColombia

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