Nanoscience in Food and Agriculture 4

ISBN-13: 9783319850658 / Angielski / Miękka / 2018 / 305 str.

Shivendu Ranjan; Nandita Dasgupta; Eric Lichtfouse

Spis treści

Preface

Chapter 1: Active nanocomposites in food contact materials; Dr. Marina Ramos

Chapter 2: Nanopackaging of food; Dr. Nabeel Ahmad

Chapter 3: Food-grade nanoemulsions for protection and delivery of nutrients; Dr. C. Anandharamakrishnan

Chapter 4: Genotoxicity of nanomaterials in food; Dr. Venkatraman Manickam

Chapter 5: Reverse micelles for nanoparticle synthesis and biomolecule separation; Dr. H. Umesh Hebbar

Chapter 6: Nanotechnology delivery systems of coenzyme Q10: pharmacokinetic and clinical implications; Dr Ravindra Dhar Dubey

Chapter 7: Enzymatic nanobiosensors in the agricultural and food industry; Dr. Madan L. Verma

Chapter 8: Transformation of natural products into synthetic copolymers; Dr. Mukesh K Pandey

Chapter 9: Nanoparticles for biofuels production from lignocellulosic waste; Dr. Neha Srivastava

Chapter 10: Iron oxide nanoparticles to remove arsenic from water; Dr. Debabrata Rautaray

O autorze

Shivendu Ranjan

Shivendu Ranjan is currently working as DBT-Research Fellow, Department of Biotechnology, Ministry of Science and Technology, Govt of India at VIT University, Vellore, Tamil Nadu, India. He is also serving for a non government organization as an Honorary-Director, Research Wing, Veer Kunwar Singh Memorial Trust, Chapra, Bihar, India. He is the Founder-Director at Xpert Arena Technological Services Pvt. Ltd., India (www.xpertarena.com); this company is dedicated to serve in online and offline sectors with a vision to simplify the education. He has also founded and drafted the concept for first edition of “VIT Bio Summit” in 2012 and the same has been continued till date by the university. 

His area of research is multidisciplinary which are as but not limited to: Nano-food technology, Nano-agri technology, Nanobiotechnology, Nano-toxicology, Natural products technology, Natural products chemistry, Bio-business, Food chemistry and Food Engineering. He has published many scientific articles in international peer reviewed journals and also serving as editorial board member and referee for reputed international peer reviewed journals. He has bagged several awards from different organizations e.g. Best poster award, achiever award, research award, young researcher award etc.

Nandita Dasgupta

Nandita Dasgupta is currently serving as Research Associate at VIT University, Vellore, Tamil Nadu, India. She has exposure of research institutes and industries including CSIR-Central Food Technological Research Institute, Mysore, India and Uttar Pradesh Drugs and Pharmaceutical Co. Ltd., Lucknow, India. Her areas of interest include toxicological analysis, natural products technology, nanobiotechnology and agri-food technology.

She has published many scientific articles in international peer reviewed journals and also serving as editorial board member and referee for reputed international peer reviewed journals. She has received Elsevier Certificate for “Outstanding Contribution” in Reviewing from Elsevier, The Netherlands. She has also been nominated for Elsevier advisory panel for Elsevier, The Netherlands. She was the Guest Editor in Journal of Chemistry for the special issue entitled “Food Nanotechnology Opportunities and Challenges”. She has received several awards from different organizations e.g. Best poster award, young researcher award, Special achiever award, research award, etc.

Eric Lichtfouse

Eric Lichtfouse, is a soil scientist at the French National Institute for Agricultural Research  (INRA). He has invented the 13C-dating method(1) allowing to measure the dynamics of soil organic molecules, thus opening the field of  molecular-level investigations of soil carbon sequestration. Chief Editor of the awarded journal Agronomy for Sustainable Development(3), he has raised the journal rank from 29/53 in 2003, with an impact factor of 0.56, to 2/81 in 2014, with an impact factor of 3.99, in the Agronomy category. He is also Chief Editor and founder of the journal Environmental Chemistry Letters(4) and the book series Sustainable Agriculture Reviews(5). He is lecturing scientific writing and communication in universities worldwide(6). His publication assistance service at the INRA has founded the french-english newsletter Publier La Science(7). He has published the book Scientific Writing for Impact Factor Journal(8). This textbook describes in particular the micro-article(9), a new tool to identify the novelty of experimental results. Further details are available on Slideshare(10), LinkedIn(11), ResearchGate(12), ResearcherID(13) and Orcid(14).

1) http://dx.doi.org/10.1007/s10311-011-0334-2

2) http://archive.sciencewatch.com/inter/jou/2010/10novAgrSusDev

3) http://www.springer.com/journal/13593

4) http://www.springer.com/journal/10311

5) http://www.springer.com/series/8380

6) http://fr.slideshare.net/lichtfouse/scientific-writing-and-communication, https://www.youtube.com/playlist?list=PLKEz5Pbi4p3By53Q0gclKPeSBTK2HJGK_

7) http://www6.inra.fr/caps-publierlascience

8) https://www.novapublishers.com/catalog/product_info.php?products_id=42211

9) http://fr.slideshare.net/lichtfouse/micro-arten

10) http://fr.slideshare.net/lichtfouse

11) https://fr.linkedin.com/in/ericlichtfouse

12) https://www.researchgate.net/profile/Eric_Lichtfouse

13) http://www.researcherid.com/rid/F-4759-2011

14) http://orcid.org/0000-0002-8535-8073

Blurb

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.