Nanotechnology in the agri-food sector: implications for the future
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Weinheim
Wiley-VCH-Verl.
2011
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| Item Description: | Literaturangaben |
| Physical Description: | XVI, 312 S. Ill., graph. Darst. 25 cm |
| ISBN: | 9783527330607 |
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| 245 | 1 | 0 | |a Nanotechnology in the agri-food sector |b implications for the future |c ed. by Lynn J. Frewer ... |
| 264 | 1 | |a Weinheim |b Wiley-VCH-Verl. |c 2011 | |
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CONTENTS
LIST OF CONTRIBUTORS
XIII
INTRODUCTION
1
LYNN FREWER,
AMOUT
FISCHER,
WILLEM NORDE, AND FRANS KAMPERS
PART 1 FUNDAMENTALS
3
1 INTERMOLECULAR INTERACTIONS 5
WILLEM
NORDE
1.1
INTRODUCTION 5
1.2 WATER 7
1.3 HYDROPHOBIE AND HYDROPHILIC INTERACTIONS 9
1.4
DISPERSION INTERACTION
12
1.5
ELECTROSTATIC INTERACTIONS 13
1.5.1
ATOMS AND SMALL MOLECULES
13
1.5.2
POLYMERS, PARTICLES, AND SURFACES
14
1.6
STERIC INTERACTIONS INVOLVING SOLUBLE POLYMERS
17
1.6.1
DEPLETION AGGREGATION OF PARTICLES BY NON-ADSORBING POLYMERS
17
1.6.2
BRIDGING AGGREGATION OF PARTICLES BY ADSORBING POLYMERS
17
1.6.3
STABILIZATION OF DISPERSED PARTICLES BY ADSORBING POLYMERS 19
1.6.4
POLYMER BRUSHES TO PREVENT PARTICLE AGGREGATION AND PARTICLE
DEPOSITION AT SURFACES
19
1.7
EPILOG
21
FURTHER
READING
22
2 SUPRAMOLECULAR STRUCTURES
23
PIETER STROEVE
2.1
INTRODUCTION
23
2.2
SELF-ASSEMBLY
24
2.3
PLANT CELLS
27
BIBLIOGRAFISCHE INFORMATIONEN
HTTP://D-NB.INFO/1007937106
DIGITALISIERT DURCH
VI
CONTENTS
2.4 ORGANIZED SELF-ASSEMBLED STRUCTURES
28
2.4.1
LANGMUIR LAYERS
28
2.4.2
IIPID BILAYERS
30
2A3
SOLID-SUPPORTED IIPID BILAYERS
31
2.4.4
MICELLES
33
2.4.5
VESICLES
35
2.5
SUMMARY 36
REFERENCES
36
PART 2 BASIC APPLICATIONS
37
3 NANOTECHNOLOGY IN FOOD PRODUCTION
39
REMKO
M. BOOM
3.1
INTRODUCTION
39
3.2
FOOD PRODUCTION
40
3.2.1
FOOD AND NEW WAYS OF FOOD PRODUCTION
40
3.2.2
WHY DO WE NEED NEW PROCESSING AND PREPARATION METHODS?
40
3.2.3
MORE EFFICIENT FRACTIONATION OF CROPS
41
3.2.4
MORE EFFICIENT PRODUCT STRUCTURING
41
3.2.5
OPTIMIZING NUTRITIONAL VALUE
43
3.2.6
NANOTECHNOLOGY FOR FOOD PRODUCTION?
43
3.3
NANOTECHNOLOGY AND FOOD
44
3.3.1
WHAT IS NANOTECHNOLOGY?
44
3.3.2
NANOTECHNOLOGY IN FOOD PRODUCTION
44
3.4
APPLICATIONS OF NANOTECHNOLOGY IN FOODS
46
3.4.1
SENSING
46
3.4.2
PACKAGING
46
3.4.3
ENCAPSULATION
47
3.4.4
NANO-ENGINEERING FOOD INGREDIENTS TO IMPROVE
BIOAVAILABILITY
48
3.4.4.1 NANOCRYSTALLINE FOOD INGREDIENTS
48
3.4.4.2
NANO-EMULSIONS
49
3.4.4.3
NANO-ENGINEERED PROTEIN FIBRILS AS INGREDIENT BUILDING BLOCKS
49
3.4.5
PREPARATION OF FOOD MATRICES
52
3.5
CONCERNS ABOUT USING NANOTECHNOLOGY IN FOOD PRODUCTION
55
3.5.1
RISKS OF NANOTECHNOLOGY
55
3.5.2
RATIONAL ARGUMENTATION VERSUS HUMAN FEELINGS
55
REFERENCES
56
4 PACKAGING
59
FRANS
W.H. KAMPERS
4.1
INTRODUCTION
59
4.2
REASONS TO PACKAGE FOOD PRODUCTS
59
4.3
PHYSICAL PROPERTIES OF PACKAGING MATERIALS
60
CONTENTS VII
4.3.1 STRENGTH
60
4.3.2
BARRIER PROPERTIES
61
4.3.3
LIGHT ABSORPTION
63
4.3.4
STRUCTURING OF INTERIOR SURFACES
64
4.4
ANTIMICROBIAL FUNCTIONALITY 64
4.5
VISUAL INDICATORS
65
4.5.1
QUALITY ASSESSMENT 66
4.5.2
FOOD SAFETY INDICATION 67
4.5.3
PRODUCT PROPERTIES
67
4.6
INFORMATION AND COMMUNICATION TECHNOLOGY 68
4.6.1
SENSORS
68
4.6.2
RADIOFREQUENCY IDENTIFICATION TECHNOLOGY
69
4.7
DISCUSSION
70
4.7.1
HEALTH RISKS
70
4.7.2
ENVIRONMENTAL RISKS
71
4.7.3
CONSUMER AND SOCIETAL ACCEPTANCE
72
REFERENCES
72
5 USING NANOPARTICLES IN AGRICULTURAL AND FOOD DIAGNOSTICS
75
GEERTRUIDA
A. POSIHUMA-TRUMPIE AND AART VAN AMERONGEN
5.1
INTRODUCTION
75
5.2
BIOSENSORS
75
5.3
TRANSDUCTION PRINCIPLES 76
5.4
EXAMPLES OF BIOSENSORS IN WHICH NANOPARTICLES ARE BEING
USED
77
5.4.1 LATERAL FLOW (IMMUNO)ASSAY
77
5.4.2
NUCLEIC ACID LATERAL FLOW (IMMUNO)ASSAY
78
5.4.3
FLOW-THROUGH (IMMUNO)ASSAYS
79
5.4.4
ANTIBODY MICROARRAYS
80
5.4.5
SURFACE PLASMON RESONANCE SPECTROSCOPY
82
5.5
FUTURE PROSPECTS
82
REFERENCES 82
PART 3 FOOD APPLICATIONS
89
6 NANO-FUNCTIONALIZED TECHNIQUES IN CROP AND LIVESTOCK PRODUCTION:
IMPROVING FOOD PRODUCTIVITY, TRACEABILITY, AND SAFETY
91
NIALL
O'BRIEN AND ENDA CUMMINS
6.1
INTRODUCTION
91
6.2
SENSORS
93
6.3
ENZYME BIOSENSORS AND DIAGNOSTICS 96
6.4
DNA-BASED BIOSENSORS AND DIAGNOSTICS
97
6.5
RADIOFREQUENCY IDENTIFICATION (RFID) 99
6.6
INTEGRATED NANOSENSOR NETWORKS: DETECTION AND RESPONSE
100
VILI
CONTENTS
6.7 CONCLUSIONS
102
REFERENCES
103
7 NANOTECHNOLOGIES FOR IMPROVING FOOD QUALITY, SAFETY, AND
SECURITY
107
DOUGLAS
K.R. ROBINSON AND MARK MORRISON
7.1
INTRODUCTION
107
7.2
IMPROVING QUALITY, SAFETY, AND SECURITY OF AGRICULTURAL
PRODUCTION
107
7.3 IMPROVING QUALITY, SAFETY, AND SECURITY IN FOOD PROCESSING
112
7.4
IMPROVING QUALITY, SAFETY, AND SECURITY IN PACKAGING AND
DISTRIBUTION
117
7.5
WRAPPING UP
122
REFERENCES
122
8 FOOD FUNCTIONALITY AND THE PHYSICS OF BIONANOTECHNOLOGY: SOME
EXAMPLES
AND CHALLENGES
127
ERIK
VAN DER LINDEN
8.1
INTRODUCTION: HOW ARE FOODS AND BIONANOTECHNOLOGY RELATED?
127
8.2
PHYSICS AND STRUCTURES IN FOOD BIONANOTECHNOLOGY
129
8.3
FIBRILLAR STRUCTURES
130
8.3.1
PROTEIN-BASED FIBRILS
131
8.3.2
EXTREMELY LOW-WEIGHT GELS USING FIBRILS
132
8.3.3
HELIX-BASED FIBRILS IN GELATIN GELS
132
8.3.4
FIBRILS IN OIL
133
8.3.5
FIBRIL-ENFORCED COMPOSITE STRUCTURES
133
8.4
PLATE-LIKE STRUCTURES
133
8.5
SPHERICALLY SYMMETRIC STRUCTURES
135
8.5.1
PROTEIN FRACTAL STRUCTURES IN WATER
135
8.5.2
MICELLES
135
8.5.3
SPHERICALLY SYMMETRIC FRACTAL STRUCTURES IN OIL 236
8.6
BICONTINUOUS STRUCTURES IN PROTEIN-POLYSACCHARIDE SYSTEMS
136
8.7
GASTRONOMY AND THE NANODOMAIN: MOLECULAR GASTRONOMY
137
8.7.1
INTRODUCTION
137
8.7.2
RECENT DEVELOPMENTS
140
8.7.2.1
SIGNATURES OF CREATIVE METHODS AT
EL BULLI 141
8.7.3
A STRUCTURED AND SCIENTIFIC APPROACH TO MOLECULAR GASTRONOMY: BACK
TO NANO
142
8.8 CONCLUSIONS
145
REFERENCES
145
9 PRODUCTS AND THEIR COMMERCIALIZATION
149
BETTY
BUGUSU, URSULA VANESA LAY MA, AND JOHN D. FLOWS
9.1
INTRODUCTION
149
9.2
INVESTMENT IN NANOTECHNOLOGY RESEARCH
150
CONTENTS
IX
9.3 INNOVATIONS IN FOOD AND AGRICULTURE NANOTECHNOLOGY
152
9.4
NANOTECHNOLOGY COMMERCIALIZATION
155
9.4.1
THE PATH TO COMMERCIALIZATION
156
9.4.1.1
IDEAS AND CONCEPTS 156
9.4.1.2
RESEARCH AND PRODUCT DEVELOPMENT: DESIGN, MODELING, AND
SIMULATION
156
9.4.1.3
STANDARDIZATION
157
9.4.1.4
SAFETY ASSESSMENT AND REGULATORY ISSUES
157
9.4.1.5
MANUFACTURING-SCALE-UP
158
9.4.1.6
FINAL PRODUCT REALIZATION AND MARKETING
159
9.4.1.7
INTELLECTUAL PROPERTY
159
9.4.2
CHALLENGES TO COMMERCIALIZATION
160
9.4.2.1
PUBLIC ACCEPTANCE AND SOCIETAL IMPLICATIONS
161
9.5
CURRENT AND EMERGING MARKETS
162
9.5.1
MARKET STRATEGIES FOR NEW TECHNOLOGY PRODUCTS
165
9.5.1.1
MARKET STRATEGIES FOR EVOLUTIONARY TECHNOLOGIES
165
9.5.1.2
MARKET STRATEGIES FOR DISRUPTIVE TECHNOLOGIES
165
9.6
CONCLUSIONS
166
REFERENCES
167
PART 4 NANOTECHNOLOGY AND SOCIETY
171
10 TOXICOLOGY OF NANOMATERIALS IN FOOD
173
BERNADENE
A. MAGNUSON AND HANS BOUWMEESTER
10.1
INTRODUCTION
173
10.2
WHAT MAKES NANOMATERIALS SPECIAL?
173
10.3
CHARACTERIZATION OF ENGINEERED NANOMATERIALS
174
10.3.1
UNIQUE ISSUES FOR CHARACTERIZATION OF ENGINEERED NANOMATERIALS FOR
FOOD APPLICATIONS
175
10.4 SAFETY ASSESSMENT OF ORAL-EXPOSURE ENGINEERED NANOMATERIALS FOR
FOOD
APPLICATION
176
10.4.1
EXPERIMENTAL DESIGN CONSIDERATIONS FOR TOXICOLOGY
STUDIES
176
10.4.2
TOXICOKINETICS
178
10.4.2.1
ABSORPTION
178
10.4.2.2
DISTRIBUTION
180
10.4.2.3
METABOLISM
180
10.4.2.4
EXCRETION
181
10.4.3
TOXICODYNAMICS
181
10.4.3.1
IN VIVO
TOXICITY
182
10.4.3.2
IN VITRO
TOXICITY
182
10.4.3.3
STUDY RELIABILITY
183
10.5
CONCLUSIONS
183
REFERENCES
185
X
CONTENTS
11 NANOMATERIALS IN FOOD AND FOOD CONTACT MATERIALS-POTENTIAL
IMPLICATIONS
FOR CONSUMER SAFETY AND REGULATORY CONTROLS
191
QASIM
CHAUDHRY, LAURENCE
CASTLE,
AND RICHARD WATKINS
11.1 BACKGROUND
191
11.2
NANOMATERIALS LIKELY TO BE USED IN FOOD AND RELATED
APPLICATIONS
192
11.2.1
INORGANIC NANOMATERIALS
192
11.2.2
SURFACE-FUNCTIONALIZED NANOMATERIALS
193
11.2.3
ORGANIC NANOMATERIALS
193
11.3
POTENTIAL CONSUMER SAFETY IMPLICATIONS
194
11.4
CURRENT AND PROJECTED APPLICATIONS FOR FOOD 196
11.4.1
PROCESSED NANOSTRUCTURES IN FOODSTUFFS
197
11.4.2
NANO-SIZED FOOD ADDITIVES
198
11.4.3
APPLICATIONS FOR FOOD PACKAGING
199
11.4.4
APPLICATIONS IN FOOD PRODUCTION
201
11.5
IMPLICATIONS FOR REGULATORY FRAMEWORKS
202
11.6
CONCLUSIONS
204
REFERENCES
205
12 ENVIRONMENTAL CONSIDERATIONS OF AND SOCIETAL REACTIONS TO
NANOTECHNOLOGY
IN THE FOOD SECTOR
209
MICHAEL
SIEGRIST, BERND NOWACK, AND HANS KASTENHOLZ
12.1
INTRODUCTION 209
12.2
LIFE CYCLE OF NANOTECHNOLOGY FOOD PRODUCTS
210
12.2.1
FOOD
211
12.2.2
PACKAGING
211
12.2.3
AGRICULTURE
212
12.2.4
NON-FOOD SECTOR
212
12.3
OCCURRENCE OF ENGINEERED NANOPARTICLES IN THE ENVIRONMENT
213
12.3.1
ENVIRONMENTAL BEHAVIOR OF NANOPARTICLES
214
12.3.2
TOXICOLOGY OF NANOPARTICLES
215
12.4
HOW SHOULD SOCIETY DEAL WITH UNCERTAINTY?
216
12.4.1
PUBLIC PERCEPTION OF NANOTECHNOLOGY
217
12.4.2
SCIENTISTS AND INDUSTRIAL PERSPECTIVE
219
12.5
CONCLUSIONS
219
REFERENCES
220
13 NANOTECHNOLOGY AND FOOD ALLERGY
225
E.N. CLARE
MILLS, YURI ALEEXEV, AND ALAN R. MACKIE
13.1
INTRODUCTION
225
13.2
MOLECULES IN FOODS INVOLVED IN TRIGGERING ALLERGIES 226
13.2.1
PLANT FOOD ALLERGENS
227
13.2.1.1
PROLAMIN SUPERFAMILY
227
13.2.1.2
CUPIN SUPERFAMILY
228
13.2.1.3
BET V 1 FAMILY
228
CONTENTS
XI
13.2.1.4 PROFILINS
228
13.2.2
ANIMAL FOOD ALLERGENS
228
13.2.2.1
TROPOMYOSINS
228
13.2.2.2
PARVALBUMINS
229
13.2.2.3
CASEINS
229
13.3
FOOD STRUCTURE, PROCESSING, AND FOOD ALLERGY
229
13.3.1
MOLECULAR EFFECTS OF FOOD PROCESSING ON ALLERGENICITY
230
13.3.2 MACROSCOPIC EFFECTS OF FOOD PROCESSING ON ALLERGENICITY
232
13.3.2.1
NATURAL CELLULAR STRUCTURES
232
13.3.2.2
PROCESSED FOOD STRUCTURES
233
13.3.3
MOLECULAR AND MACROSCOPIC EFFECTS OF PROCESSING ON ALLERGENICITY OF
FOODS
234
13.4 IMPACT OF NANOSCALE STRUCTURES ON ALLERGENIC POTENTIAL OF
FOODS
235
13.5
CONCLUSIONS
236
ACKNOWLEDGMENTS
237
REFERENCES
237
14 COMMUNICATION OF RISKS AND BENEFITS OF NANOTECHNOLOGY:
THE ISSUE OF SOCIETAL ACCEPTANCE OF EMERGING
TECHNOLOGIES
243
LYNN]. FREWER,
ARNOUT R.H.
FISCHER,
ANDJ.(HANS)C.M. VAN TRIJP
14.1
INTRODUCTION
243
14.2
SCIENCE AND SOCIETY: LESSONS FOR NANOTECHNOLOGY APPLIED TO FOOD
PRODUCTION
246
14.3 A SHORT INTRODUCTION TO THE PSYCHOLOGY OF RISK-BENEFIT
PERCEPTION
248
14.4
HOW DO PEOPLE FORM PERCEPTIONS OF NEW TECHNOLOGIES
250
14.5
NANOTECHNOLOGY COMMUNICATION IN THE BUSINESS CONTEXT
252
14.6
CONCLUSION
254
REFERENCES
255
15 PUBLIC ENGAGEMENT WITH EMERGING ISSUES IN AGRI-FOOD
NANOTECHNOLOGY
257
LYNN]. FREWER,
ARNOUT R.H.
FISCHER,
AND GENE ROWE
15.1
INTRODUCTION
257
15.2
WHAT IS "PUBLIC ENGAGEMENT"?
258
15.3
EVALUATING THE EFFECTIVENESS OF PUBLIC AND STAKEHOLDER
ENGAGEMENT 260
15.4 PUBLIC ENGAGEMENT EXAMPLES 262
15.5
RECOMMENDATIONS FOR CONDUCTING PUBLIC ENGAGEMENT AND PUBLIC
CONSULTATION
EXERCISES 264
APPENDIX
266
GLOSSARY 266
REFERENCES
268
XII
CONTENTS
16 NANO-ETHICS
271
ROGER
STRAND
16.1
INTRODUCTION: HISTORICAL BACKGROUND
271
16.2
IDENTIFYING AND AVOIDING UNETHICAL NANOTECHNOLOGICAL PRODUCTS
273
16.3
ENSURING ETHICAL NANOTECHNOLOGICAL RESEARCH, INNOVATION, AND
PRODUCTION
275
16.4 NANO-ETHICS AS THE QUESTION OF THE GOOD NANOTECHNOLOGY SOCIETY 276
16.5
CONCLUSION: THE ETHICAL CHALLENGE AHEAD FOR THE NANO-AGRI-FOOD
SECTOR
278
ACKNOWLEDGMENTS
279
REFERENCES
280
17 EVOLVING BEST PRACTICE IN GOVERNANCE POLICY-DEVELOPING CONSUMER
CONFIDENCE
IN RISK ANALYSIS APPLIED TO EMERGING TECHNOLOGIES
283
HANS
J.P. MARVIN, HANS BOUWMEESTER, GIJS A.
KIELER,
LYNN J.
FREWER,
AND
MEIKE
T.A. WENTHOLT
17.1 INTRODUCTION
283
17.2
INTRODUCTION TO FOOD SAFETY GOVERNANCE
284
17.2.1
GENERAL PRINCIPLES OF RISK ANALYSIS 284
17.2.1.1
RISK ASSESSMENT
284
17.2.1.2 RISK MANAGEMENT
285
17.2.1.3
RISK COMMUNICATION 286
17.2.2
RISK ANALYSIS IN EUROPE-THE EUROPEAN COMMISSION'S SCIENTIFIC
STEERING
COMMITTEE MODEL
286
17.3
POTENTIAL INNOVATIONS TO THE RISK ANALYSIS FRAMEWORK AS PROPOSED BY
SAFE FOODS
288
17.3.1 THE SAFE FOODS PROJECT
288
17.3.2
THE SAFE FOODS RISK ANALYSIS FRAMEWORK
289
17.3.3
STAKEHOLDERS' VIEWS ON THE NEW RISK ANALYSIS FRAMEWORK
290
17
A
RISK ANALYSIS AND NANOTECHNOLOGY
291
17.4.1
BACKGROUND OF NANOTECHNOLOGY
292
YJ.4.2
HISTORIC PICTURE OF NANOPARTICLE SAFETY IN RELATION TO RISK ANALYSIS AND
GOOD GOVERNANCE
293
17.4.2.1 RISK ASSESSMENT
294
17.5
RECOMMENDATIONS
295
ACKNOWLEDGMENTS
296
REFERENCES
297
INDEX
301 |
| any_adam_object | 1 |
| author2 | Frewer, Lynn 1960- |
| author2_role | edt |
| author2_variant | l f lf |
| author_GND | (DE-588)123213266 |
| author_facet | Frewer, Lynn 1960- |
| building | Verbundindex |
| bvnumber | BV037417498 |
| classification_rvk | VE 9850 VN 8000 |
| classification_tum | TEC 030f |
| ctrlnum | (OCoLC)712488460 (DE-599)DNB1007937106 |
| dewey-full | 664 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664 |
| dewey-search | 664 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Technik Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Book |
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| id | DE-604.BV037417498 |
| illustrated | Illustrated |
| indexdate | 2025-03-10T13:01:50Z |
| institution | BVB |
| isbn | 9783527330607 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-022569816 |
| oclc_num | 712488460 |
| open_access_boolean | |
| owner | DE-11 DE-M49 DE-BY-TUM DE-1029 |
| owner_facet | DE-11 DE-M49 DE-BY-TUM DE-1029 |
| physical | XVI, 312 S. Ill., graph. Darst. 25 cm |
| publishDate | 2011 |
| publishDateSearch | 2011 |
| publishDateSort | 2011 |
| publisher | Wiley-VCH-Verl. |
| record_format | marc |
| spelling | Nanotechnology in the agri-food sector implications for the future ed. by Lynn J. Frewer ... Weinheim Wiley-VCH-Verl. 2011 XVI, 312 S. Ill., graph. Darst. 25 cm txt rdacontent n rdamedia nc rdacarrier Literaturangaben Nanostrukturiertes Material (DE-588)4342626-8 gnd rswk-swf Nanotechnologie (DE-588)4327470-5 gnd rswk-swf Lebensmittelproduktion (DE-588)4114379-6 gnd rswk-swf Landwirtschaft (DE-588)4034402-2 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Landwirtschaft (DE-588)4034402-2 s Lebensmittelproduktion (DE-588)4114379-6 s Lebensmitteltechnologie (DE-588)4034901-9 s Nanotechnologie (DE-588)4327470-5 s Nanostrukturiertes Material (DE-588)4342626-8 s DE-604 Frewer, Lynn 1960- (DE-588)123213266 edt B:DE-101 application/pdf http://d-nb.info/1007937106/04 Inhaltsverzeichnis DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=022569816&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Nanotechnology in the agri-food sector implications for the future Nanostrukturiertes Material (DE-588)4342626-8 gnd Nanotechnologie (DE-588)4327470-5 gnd Lebensmittelproduktion (DE-588)4114379-6 gnd Landwirtschaft (DE-588)4034402-2 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| subject_GND | (DE-588)4342626-8 (DE-588)4327470-5 (DE-588)4114379-6 (DE-588)4034402-2 (DE-588)4034901-9 |
| title | Nanotechnology in the agri-food sector implications for the future |
| title_auth | Nanotechnology in the agri-food sector implications for the future |
| title_exact_search | Nanotechnology in the agri-food sector implications for the future |
| title_full | Nanotechnology in the agri-food sector implications for the future ed. by Lynn J. Frewer ... |
| title_fullStr | Nanotechnology in the agri-food sector implications for the future ed. by Lynn J. Frewer ... |
| title_full_unstemmed | Nanotechnology in the agri-food sector implications for the future ed. by Lynn J. Frewer ... |
| title_short | Nanotechnology in the agri-food sector |
| title_sort | nanotechnology in the agri food sector implications for the future |
| title_sub | implications for the future |
| topic | Nanostrukturiertes Material (DE-588)4342626-8 gnd Nanotechnologie (DE-588)4327470-5 gnd Lebensmittelproduktion (DE-588)4114379-6 gnd Landwirtschaft (DE-588)4034402-2 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd |
| topic_facet | Nanostrukturiertes Material Nanotechnologie Lebensmittelproduktion Landwirtschaft Lebensmitteltechnologie |
| url | http://d-nb.info/1007937106/04 http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=022569816&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT frewerlynn nanotechnologyintheagrifoodsectorimplicationsforthefuture |
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