Nanotechnology in agriculture and food science:
Gespeichert in:
| Weitere Verfasser: | , |
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| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
Weinheim
Wiley-VCH
[2017]
|
| Schriftenreihe: | Nanotechnology innovation & applications
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| Schlagworte: | |
| Online-Zugang: | http://www.wiley-vch.de/publish/dt/books/ISBN978-3-527-33989-1/ Inhaltsverzeichnis |
| Beschreibung: | XXVI, 396 Seiten Illustrationen, Diagramme 24.4 cm x 17 cm |
| ISBN: | 9783527339891 3527339892 |
Internformat
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| 245 | 1 | 0 | |a Nanotechnology in agriculture and food science |c edited by Monique A.V. Axelos and Marcel Van de Voorde |
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| 264 | 4 | |c © 2017 | |
| 300 | |a XXVI, 396 Seiten |b Illustrationen, Diagramme |c 24.4 cm x 17 cm | ||
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| 338 | |b nc |2 rdacarrier | ||
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| 653 | |a Agricultural Engineering | ||
| 653 | |a Agriculture | ||
| 653 | |a Chemical Engineering | ||
| 653 | |a Chemische Verfahrenstechnik | ||
| 653 | |a Food Engineering | ||
| 653 | |a Food Science & Technology | ||
| 653 | |a Landwirtschaft | ||
| 653 | |a Landwirtschaftstechnik | ||
| 653 | |a Lebensmittelforschung u. -technologie | ||
| 653 | |a Lebensmitteltechnik | ||
| 653 | |a Nanomaterialien | ||
| 653 | |a Nanomaterials | ||
| 653 | |a Nanotechnologie | ||
| 653 | |a Nanotechnology | ||
| 653 | |a Process Development | ||
| 653 | |a Verfahrensentwicklung | ||
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Datensatz im Suchindex
| _version_ | 1804177533898326016 |
|---|---|
| adam_text | CONTENTS
SERIES EDITOR PREFACE
VII
ABOUT THE SERIES EDITOR
IX
FOREWORD
XXI
INTRODUCTION
XXV
PART ONE BASIC ELEMENTS OF NANOFUNCTIONAL AGRICULTURE AND
FOOD SCIENCE
1
1 NANOTECHNOLOGIES FOR AGRICULTURE AND FOODS: PAST AND
FUTURE
3
CECILIA BARTOLUCCI
REFERENCES 13
2 NANOSCIENCE: RELEVANCE FOR AGRICULTURE AND THE FOOD SECTOR
IS
SHAHIN ROOHINEJAD AND RALF GREINER
2.1 INTRODUCTION IS
2.2 FUNDAMENTAL OF NANOSCIENCE 16
2.3 APPLICATIONS OF NANOTECHNOLOGY IN THE AGRICULTURE SECTOR 18
2.3.1 DELIVERY OF AGRICULTURE CHEMICALS 19
2.3.2 NANOSENSORS/NANOBIOSENSORS 21
2.3.3 DIAGNOSIS AND CONTROL OF PLANT DISEASES 22
2.3.4 WASTE REDUCTION AND PRODUCTION OF HIGH-VALUE ADDED PRODUCTS 22
2.4 APPLICATIONS OF NANOTECHNOLOGY IN THE FOOD SECTOR 23
2.4.1 DELIVERY OF ACTIVE COMPOUNDS 24
2.4.2 FOOD PACKAGING 25
2.4.3 OTHER APPLICATIONS
26
2.5 CHALLENGES OF USING NANOTECHNOLOGY IN AGRICULTURE AND FOOD
SECTORS 27
2.6 CONCLUSIONS 28
ACKNOWLEDGMENT 28
REFERENCES 28
3 NATURALLY OCCURRING NANOSTRUCTURES IN FOOD
33
SAID BOUHALLAB, CHRISTELLE LOPEZ, AND MONIQUE A.V. AXELOS
3.1 INTRODUCTION 33
3.2 PROTEIN-BASED NANOSTRUCTURES 34
3.2.1 EXAMPLES OF PROTEIN NANOSTRUCTURES PRESENT IN FOODS 35
3.2.1.1 SS-LACTOGLOBULIN 35
3.2.1.2 SERUM ALBUMIN 36
3.2.1.3 A-LACTALBUMIN AND LYSOZYME 37
3.2.1.4 OVALBUMIN AND AVIDIN 38
3.2.1.5 TRANSFERRINS 38
3.2.1.6 OSTEOPONTIN AND LACTOPEROXYDASE 39
3.2.2 FORMATION OF NATURAL NANOSTRUCTURE SUBSEQUENTLY TO MOLECULAR
INTERACTION/COMPLEXATION 40
3.2.3 SPECIAL CASE: CASEIN MICELLES 41
3.2.3.1 CASEIN MICELLE COMPOSITION 42
3.2.3.2 CASEIN MICELLE STRUCTURE 42
3.3 LIPID-BASED NANOSTRUCTURES 44
3.3.1 LIPID NANODROPLETS 44
3.3.2 SPECIAL CASE: MILK FAT GLOBULES 45
3.4 CONCLUDING REMARKS AND FUTURE PROSPECTS 46
REFERENCES 47
4 ARTIFICIAL NANOSTRUCTURES IN FOOD
49
JARED K. RAYNES, SALLY L GRAS, JOHN A. CAN/ER, AND JULIET A. GERRARD
4.1 INTRODUCTION 49
4.2 TYPES AND USES OF ARTIFICIAL ORGANIC NANOSTRUCTURES FOUND IN
FOOD 52
4.2.1 PROTEIN NANOSTRUCTURES 52
4.2.2 POLYSACCHARIDE NANOSTRUCTURES 55
4.2.3 LIPID NANOSTRUCTURES 60
4.3 CONCLUSION 62
REFERENCES 63
5 ENGINEERED INORGANIC NANOPARTICLES IN FOOD
69
MARIE-HELENE ROPERS AND HELENE TERRISSE
5.1 INTRODUCTION 69
5.2 ENGINEERED INORGANIC MATERIALS CONTAINING NANOPARTICLES 69
5.2.1 SILICA (SI02) AND SILICATES 72
5.2.2 TITANIA OR TITANIUM DIOXIDE (TI02) 74
5.2.3 IRON OXIDES AND HYDROXIDES 75
5.2.4 SILVER (AG) 75
5.2.5 MISCELLANEOUS 76
5.2.5.1 OTHER METALS (FE, SE, CA, ETC.) 76
5.2.5.2 CALCIUM CARBONATE (CAC03) 76
5.2.5.3 CALCIUM CHLORIDE (CACL2) 77
5.2.6 KNOWLEDGE GAPS 77
5.2.6.1 GOLD (AU) 77
5.2.6.2 ALUMINUM (AL) 77
5.2.6.S ZINC OXIDE (ZNO) 78
5.3 CHARACTERIZATION OF ENGINEERED INORGANIC NANOMATERIALS 78
5.3.1 CHARACTERIZATION OF ENGINEERED INORGANIC NANOMATERIALS AS
MANUFACTURED 79
5.3.2 CHARACTERIZATION OF ENGINEERED INORGANIC NANOMATERIALS AS
PRESENT IN THE FOOD MATRICES 80
5.4 CONCLUSION AND PERSPECTIVES 81
REFERENCES 82
6 NANOSTRUCTURE CHARACTERIZATION USING SYNCHROTRON RADIATION AND
NEUTRONS
87
FRANCOIS BOUE
6.1 INTRODUCTION S7
6.1.1 OBSERVING AT NANOSIZES IN SITU 87
6.1.2 NANOPARTICLES IN FOOD AND AGRICULTURAL PRODUCTS: WHAT IS HERE,
WHAT CAN BE SEEN 89
6.2 PRINCIPLES 89
6.2.1 SCATTERING PROCESS 89
6.2.2 Q AND R: ORDERS OF MAGNITUDE 91
6.2.3 BINARY SYSTEM: CONTRAST 91
6.2.4 CONTRAST STRATEGIES 92
6.3 THE BASIC INFORMATION FROM A SAS PROFILE 93
6.3.1 FORM FACTORS 93
6.3.2 STRUCTURE FACTORS: INTERACTIONS BETWEEN OBJECTS 97
6.4 A FEW EXAMPLES: FROM SOFT MATTER TO AGROFOOD 100
6.4.1 PROTEINS/POLYMER: OPPOSITE ARCHITECTURES OF COMPLEXES IN MIXED
SYSTEMS 100
6.4.2 LIPIDS: MICELLES, BILAYERS, CRYSTALLINE PHASES 102
6.4.3 A COMPLEX BUT MODEL STRUCTURE: CASEIN MICELLE IN
COW MILK 105
6.4.4 FOAMS 105
6.5 OTHER SCATTERING TECHNIQUES 106
6.6 RECOMMENDATION AND PRACTICAL: A CHECKLIST FOR SCATTERING 107
6.6.1 REQUIREMENTS FOR SAMPLE COMPOSITION AND PREPARATION 107
6.6.2 SAMPLE SIZES, VOLUMES, AND QUANTITIES 108
6.6.3 SAMPLE DAMAGE 109
6.6.4 SPECTROMETER SETUPS: SAMPLE ENVIRONMENT 109
6.6.5 BEFORE AND AFTER: PROPOSAL, DATA TREATMENT, AND FITTING 109
6.7 SUMMARY AND CONCLUSION 110
REFERENCES 110
PART TWO OPPORTUNITIES, INNOVATIONS, AND NEW APPLICATIONS IN AGRICULTURE
AND FOOD SYSTEMS
113
7 NANOMATERIALS IN PLANT PROTECTION
115
ANGELO MAZZOGLIA, ELENA FORTUNATI, JOSE MARIA KENNY, LUIGI TORRE, AND
GIORGIO MARIANO BALESTRA
7.1 INTRODUCTION 115
12 NANOTECHNOLOGY AND AGRICULTURAL SECTOR 117
7.2.1 NANOMATERIALS 119
7.2.1.1 ORGANIC NANOMATERIALS 120
7 2 X 2 INORGANIC NANOMATERIALS 120
7.2.1.3 COMBINED ORGANIC/INORGANIC NANOMATERIALS 122
1 2 2 FUNCTIONALIZATION OF NANOMATERIALS (NMS): DEVELOPMENT OF NOVEL
NANOFORMULATIONS FOR PESTS AND PLANT PATHOGENS CONTROL 123
7.3 APPLICATIONS OF NANOMATERIALS AGAINST PLANT PATHOGENS AND PESTS 125
7.3.1 BACTERIA 125
7.3.2 FUNGI 126
7.3.3 INSECTS 127
7.3.4 VIRUS 128
7.4 CONCLUSIONS 129
REFERENCES 130
8 NANOPARTICLE-BASED DELIVERY SYSTEMS FOR NUTRACEUTICALS:
TROJAN HORSE HYDROGEL BEADS
135
BENJAMIN ZEEB AND DAVID JULIAN MCCLEMENTS
8.1 INTRODUCTION 135
8.2 OVERVIEW OF NANOPARTICLES-BASED COLLOIDAL DELIVERY SYSTEMS 136
8.2.1 MICROEMULSIONS 136
8.2.2 NANOLIPOSOMES 137
8.2.3 NANOEMULSIONS 137
8.2.4 SOLID LIPID NANOPARTICLES 137
8.2.5 BIOPOLYMER NANOPARTICLES AND NANOGELS 138
8.3 DESIGNING PARTICLE CHARACTERISTICS 138
8.3.1 COMPOSITION 138
8.3.2 PARTICLE SIZE 139
8.3.3 PARTICLE CHARGE 139
8.3.4 PARTICLE STRUCTURE 140
8.4 TROJAN HORSE NANOPARTICLE DELIVERY SYSTEMS 140
8.4.1 BIOPOLYMERS AS BUILDING BLOCKS TO FORM HYDROGEL BEADS 140
8.4.2 FABRICATION METHODS FOR HYDROGEL BEADS 143
8.4.3 THERMODYNAMIC INCOMPATIBILITY 143
8.4.4 COMPLEX COACERVATION 144
8.4.5 ANTISOLVENT PRECIPITATION 144
8.4.6 ELECTROSPINNING 145
8.4.7 EXTRUSION TECHNIQUES 145
8.4.8 FIBRIL FORMATION 146
8.5
CASE STUDY: ALGINATE HYDROGEL BEADS AS TROJAN HORSE NANOPARTICLE
DELIVERY SYSTEMS FOR CURCUMIN 146
8.6 CONCLUSIONS 149
REFERENCES 149
9
BOTTOM-UP APPROACHES IN THE DESIGN OF SOFT FOODS FOR THE ELDERLY
153
JOSE MIGUEL AGUILERA AND DONG JUNE PARK
9.1 FOODS AND THE ELDERLY 153
9.1.1 AN AGING SOCIETY 153
9.1.2 THE ELDERLY AND FOOD-RELATED ISSUES 153
9.1.3 SPECIAL FOODS FOR THE ELDERLY: TEXTURE-MODIFIED FOODS 155
9.2 RATIONAL DESIGN OF SOFT AND NUTRITIOUS GEL PARTICLES 155
9.2.1 STRUCTURE AND FOOD PROPERTIES 155
9.2.2 MOLECULAR GASTRONOMY: AN EXAMPLE OF FOOD DESIGN 156
9.2.3 NANOTECHNOLOGY AND FOODS FOR THE ELDERLY 157
9.2.4 BUILDING-UP HEALTHY GELS WITH SOFT TEXTURES 158
9.3 TECHNOLOGICAL ALTERNATIVES FOR THE DESIGN OF TM FOODS 160
9.4 CONCLUSIONS 162
ACKNOWLEDGMENTS 163
REFERENCES 163
10 BARRIER NANOMATERIALS AND NANOCOMPOSITES FOR FOOD PACKAGING
167
JOSE M. LAGARON, LUIS CABEDO, AND MARIA J. FABRA
10.1 INTRODUCTION 167
10.2 NANOCOMPOSITES 168
10.3 NANOSTRUCTURED LAYERS 172
10.4 CONCLUSION AND FUTURE PROSPECTS 174
REFERENCES 174
11 NANOTECHNOLOGIES FOR ACTIVE AND INTELLIGENT FOOD PACKAGING:
OPPORTUNITIES AND RISKS
177
NATHALIE GONTARD, STEPHANE PEYRON, JOSE M. LAGARON, YOLANDA ECHEGOYEN,
AND CAROLE GUILLAUME
11.1 INTRODUCTION AND DEFINITIONS 177
11.2 NANOMATERIALS IN ACTIVE PACKAGING FOR FOOD PRESERVATION 178
11.2.1 NANOCOMPOSITES WITH ANTIOXIDANT PROPERTIES 178
11.2.2 NANOCOMPOSITES WITH ANTIMICROBIAL PROPERTIES 179
11.3 NANOTECHNOLOGY FOR INTELLIGENT PACKAGING AS FOOD FRESHNESS AND
SAFETY MONITORING SOLUTION 181
11.3.1 STAKES AND CHALLENGES OF NANO-ENABLED INTELLIGENT PACKAGING 181
11.3.2 MAIN PRINCIPLES OF INVOLVED NANO-ENABLED SENSING 183
11.3.3 INDIRECT NANO-ENABLED INDICATORS OF FOOD QUALITY AND SAFETY 184
11.3.4 DIRECT NANO-ENABLED INDICATORS OF FOOD QUALITY AND SAFETY 186
11.4 POTENTIAL SAFETY ISSUES AND CURRENT LEGISLATION 187
11.5 CONCLUSIONS AND PERSPECTIVES 190
REFERENCES 191
12 OVERVIEW OF INORGANIC NANOPARTICLES FOR FOOD SCIENCE
APPLICATIONS
197
XAVIER LE GUEVEL
12.1 INTRODUCTION 197
12.2 FOOD PACKAGING, PROCESSING, AND STORAGE 197
12.2.1 ANTIMICROBIAL ACTIVITIES 198
12.2.2 PHYSICAL BARRIER 199
12.3 SUPPLEMENTS/ADDITIVES 199
12.4 FOOD ANALYSIS 200
12.4.1 NP DETECTION IN FOOD 200
12.4.2 NANOPARTICLE-BASED SENSORS 201
12.4.2.1 OPTICAL DETECTION 201
12.4.2.2 ELECTROCHEMICAL SENSING 202
12.5 CONCLUSION AND PERSPECTIVE 202
ACKNOWLEDGMENT 203
REFERENCES 203
13 NANOTECHNOLOGY FOR SYNTHETIC BIOLOGY: CROSSROADS THROUGHOUT SPATIAL
CONFINEMENT
209
DENIS POMPON, LUIS F. GARCIA-ALLES, AND GILIES TRUAN
13.1 CONVERGENCE BETWEEN NANOTECHNOLOGIES AND SYNTHETIC BIOLOGY 209
13.2 SPATIALLY CONSTRAINED FUNCTIONAL COUPLING IN BIOSYSTEMS 210
13.3 FUNCTIONAL COUPLING THROUGH SCAFFOLD-INDEPENDENT
STRUCTURES 211
13.3.1 FUNCTIONAL ASSEMBLY THROUGH NATURAL OR SYNTHETIC FUSIONS OF
PROTEIN
DOMAINS 212
13.3.2 FUNCTIONAL ASSEMBLY THROUGH ENGINEERING OF NATURAL OR SYNTHETIC
COMPLEXES 212
13.4 SPATIAL CONFINEMENT MEDIATED BY NATURAL AND SYNTHETIC
SCAFFOLDS 213
13.4.1 PROTEIN-BASED SCAFFOLDS 213
13.4.2 NUCLEIC ACIDS-BASED SCAFFOLDS 215
13.5 ENCAPSULATED BIOSYSTEMS INVOLVING NATURAL OR ENGINEERED
NANOCOMPARTMENTS 216
13.5.1 LIPID-BASED COMPARTMENTS 216
13.5.2 PROTEIN-BASED NANOCOMPARTMENTS 216
13.5.2.1 SHELL-INDEPENDENT NANOCOMPARTMENTS 217
13.5.2.2 SHELL-DEPENDENT NANOCOMPARTMENTS 221
13.5.2.3 BACTERIAL MICROCOMPARTMENTS: FRAMEWORK FOR ENZYMATIC
NANOREACTORS 223
13.5.2.4 ENGINEERING OF NATURAL BMC 224
13.6 SYNTHETICALLY DESIGNED STRUCTURES FOR PROTEIN COUPLING AND
ORGANIZATION 225
13.7 FUTURE DIRECTIONS 226
REFERENCES 227
14 MODELING AND SIMULATION OF BACTERIAL BIOFILM TREATMENT WITH
APPLICATIONS TO FOOD SCIENCE
235
JIA ZHAO, TIANYU ZHANG, AND QI WANG
14.1 INTRODUCTION 235
14.2 REVIEW OF BIO FILM MODELS 237
14.2.1 HYBRID DISCRETE-CONTINUUM MODELS 239
14.2.2 MULTIDIMENSIONAL CONTINUUM MODELS 240
14.2.3 INDIVIDUAL-BASED MODELING (IBM) 242
14.2.4 OTHER MODELS RELATED TO BIOFILM PROPERTIES 243
14.3 BIOFILM DYNAMICS NEAR ANTIMICROBIAL SURFACES 244
14.4 ANTIMICROBIAL TREATMENT OF BIOFILMS BY TARGETED DRUG RELEASE
14.5 MODELS FOR INTERCELLULAR AND SURFACE DELIVERY BY NANOPARTICLES
14.6 CONCLUSION 250
ACKNOWLEDGMENTS 251
REFERENCES 251
PART THREE TECHNICAL CHALLENGES OF NANOSCALE DETECTION SYSTEMS
257
15 SMART SYSTEMS FOR FOOD QUALITY AND SAFETY
259
MARK BUECKING, ANDREAS HENGSE, HEINRICH GRUEGER, AND HENNING SCHULTE
15.1 INTRODUCTION 259
15.2 OVERVIEW
260
15.3 ROADMAPPING OF MICROSYSTEM TECHNOLOGIES TOWARD FOOD
APPLICATIONS 261
15.3.1 IMPLEMENTATION OF MICROSYSTEMS IN THE DAIRY SECTOR 261
15.3.1.1 MEASUREMENT OF CONTAMINATION 262
15.3.1.2 LIST OF SPECIFIC ITEMS TO BE TESTED IN THE DAIRY INDUSTRY 262
15.3.2 IMPLEMENTATION OF MICROSYSTEMS IN THE MEAT SECTOR 264
15.3.3 IMPLEMENTATION OF MICROSYSTEMS IN THE FOOD AND BEVERAGE
SECTOR 265
15.4 MICROSYSTEM TECHNOLOGY AREAS 266
15.4.1 DETECTION METHODS 266
15.4.1.1 NEAR-INFRARED SPECTROSCOPY (NIRS) 266
15.4.1.2 MID-INFRARED SPECTROSCOPY 266
15.4.1.3 IMAGING TECHNIQUES 266
15.4.1.4 HYPERSPECTRAL IMAGING 266
15.4.1.5 ULTRASOUND IMAGING 267
15.4.1.6 MAGNETIC RESONANCE IMAGING (MRI) AND X-RAY SCANNING 267
15.4.1.7 DIELECTRIC SENSOR 267
15.4.1.8 PROCESS VISCOMETER 267
15.4.1.9 DIRECT SENSING WITH ELECTRONIC NOSE TECHNOLOGY 267
15.4.1.10 CHEMICAL AND BIOCHEMICAL ELECTRONIC SENSORS AND SYSTEMS 268
15.4.2 GAS SENSING DEVICES AND SYSTEMS 268
15.4.2.1 E-NOSE INSTRUMENTS 269
15.4.2.2 MICROCHROMATOGRAPHERS 270
15.4.3 NIR-SPECTROSCOPY 270
15.4.4 BIOCHEMICAL SENSORS 272
15.4.4.1 E-TONGUE SYSTEMS 272
15.4.5 MICROORGANISM DETECTION 273
15.4.6 TRACKING AND TRACING 275
REFERENCES 275
16 NANOELECTRONICS: TECHNOLOGICAL OPPORTUNITIES FOR THE MANAGEMENT
OF THE FOOD CHAIN
277
KRIS VAN DE VOORDE, STEVEN VAN CAMPENHOUT, VEERLE DE GRAEF,
BART DE KETELAERE, AND STEVEN VERMEIR
16.1 TECHNOLOGICAL NEEDS AND TRENDS IN THE FOOD INDUSTRY 277
16.2 COOPERATION MODEL TO STIMULATE THE INTRODUCTION OF NEW
NANOELECTRONICS-BASED TECHNOLOGIES IN FOOD INDUSTRY*:
AN ENGINE FOR INNOVATION AND BRIDGING THE GAP 279
16.2.1 AWARENESS 279
16.2.2 PLATFORM CREATION 280
16.2.3 VALIDATION OF NEW TECHNOLOGIES 281
16.2.4 IMPLEMENTATION OF NEW TECHNOLOGIES 282
16.3 EXISTING TECHNOLOGIES THAT CAN BE USED IN A WIDE RANGE OF
APPLICATIONS: THE PRESENT 282
16.3.1 CHARACTERISTICS 282
16.3.1.1 COMPACT, STATE-OF-THE-ART TECHNOLOGY 282
16.3.1.2 USER-FRIENDLY TECHNOLOGY 282
16.3.1.3 STANDARDIZATION 282
16.3.1.4 INTEGRATION 283
16.3.2 SOME EXAMPLES OF EXISTING TECHNOLOGIES AND SUPPLIERS 283
16.3.2.1 SPECTRAL SYSTEMS 283
16.3.2.2 PORTABLE AROMA SYSTEMS 284
16.3.2.3 BIOSENSOR TECHNOLOGIES 285
16.3.2.4 LAB-ON-A-CHIP SYSTEMS 285
16.4 NEW TECHNOLOGY DEVELOPMENTS: THE FUTURE 285
16.4.1 SHORT-TERM NEW TECHNOLOGIES: RECENTLY VALIDATED 285
16.4.1.1 NEW REFLECTION-BASED CAMERA TECHNOLOGIES: HYPERSPECTRAL
IMAGING 285
16.4.1.2 OPTICAL FIBER BIOSENSOR TECHNOLOGY 288
16.4.1.3 NEW TRANSMISSION-BASED TECHNOLOGY: MILLIMETER WAVE SENSORS
(GHZ-THZ SENSOR) 288
16.4.2 LONG-TERM NEW/FUTURE TECHNOLOGIES: TO BE VALIDATED 290
16.4.2.1 PORTABLE HYPERSPECTRAL CAMERA TECHNOLOGY 290
16.4.2.2 NMR 291
16.4.2.3 3D X-RAY 292
16.4.3 THE IOT (R)EVOLUTION AND BIG DATA 293
REFERENCES 295
PART FOUR NANOTECHNOLOGY: TOXICOLOGY ASPECTS AND REGULATORY ISSUES
297
17 QUALITY AND SAFETY OF NANOFOOD
299
OLUWATOSIN ADEMOLA IJABADENIYI
17.1 INTRODUCTION 299
17.1.1 NANOTECHNOLOGY AND NANOFOOD: BACKGROUND AND DEFINITION 299
17.2 CURRENT AND FUTURE APPLICATION OF NANOTECHNOLOGY IN THE FOOD
INDUSTRY 300
17.3 FOOD QUALITY AND FOOD SAFETY 304
17.4 HOW SAFE IS NANOFOOD? 304
17.5 THE NEED FOR RISK ASSESSMENT 306
17.6 REGULATIONS FOR FOOD NANOTECHNOLOGY 306
17.7 CONCLUSION 307
REFERENCES 307
18 INTERACTION BETWEEN INGESTED-ENGINEERED NANOMATERIALS AND
THE GASTROINTESTINAL TRACT:
IN VITRO
TOXICOLOGY ASPECTS
311
LAURIE LALOUX, MADELEINE POLET, AND YVES-JACQUES SCHNEIDER
18.1 INTRODUCTION 311
18.2 INFLUENCE OF THE GASTROINTESTINAL TRACT ON THE INGESTED
NANOMATERIALS CHARACTERISTICS 314
18.2.1 IN VITRO MODELS OF THE GASTROINTESTINAL TRACT 3IS
18.2.2 INFLUENCE OF PH AND IONIC STRENGTH ON INGESTED NANOMATERIALS 316
18.2.3 INFLUENCE OF DIGESTIVE ENZYMES AND FOOD MATRICES ON INGESTED
NANOMATERIALS 316
18.2.4 CHARACTERIZATION TECHNIQUES OF INGESTED NANOMATERIALS 318
18.3 IN VITRO MODELS OF THE INTESTINAL BARRIER 318
18.4 CYTOTOXICITY ASSESSMENT AND APPLICATION TO SILVER
NANOPARTICLES 320
18.5 CONCLUSION 323
REFERENCES 324
19 LIFE CYCLE OF NANOPARTICLES IN THE ENVIRONMENT
333
JEAN-YVES BOTTERO, MARK R. WIESNER, JEROME LABILLE, MELANIE AUFFAN,
VLADIMIR VIDAL, AND CATHERINE SANTAELLA
19.1 INTRODUCTION 333
19.2 TRANSPORT AND BIOACCUMULATION BY PLANTS 334
19.3 INDIRECT AGRICULTURAL APPLICATION OF NMS THROUGH
BIOWASTES 336
19.4 TRANSFORMATIONS OF NPS IN SOILS AFTER APPLICATION 339
19.4.1 DIRECT APPLICATION 339
19.4.2 INDIRECT APPLICATIONS FROM BIOSLUDGES 340
19.5 CONCLUSION 342
ACKNOWLEDGMENTS 343
REFERENCES 343
PART FIVE GOVERNANCE OF NANOTECHNOLOGY AND SOCIETAL DIMENSIONS
347
20
THE POLITICS OF GOVERNANCE: NANOTECHNOLOGY AND THE TRANSFORMATIONS OF
SCIENCE POLICY
349
BRICE LAURENT
20.1 AN ISSUE OF GOVERNANCE 349
20.2 OPERATIONALIZING THE GOVERNANCE OF NANOTECHNOLOGY 352
20.2.1 ELSI AND ELSA PROJECTS 352
20.2.2 VOLUNTARY CODES 353
20.2.3 PUBLIC ENGAGEMENT 355
20.3 THE CONSTITUTIONAL PROJECT OF GOVERNANCE 356
20.3.1 THE POLITICS OF RESPONSIBLE RESEARCH AND INNOVATION 356
20.3.2 HOW TO THINK CRITICALLY ABOUT GOVERNANCE 358
REFERENCES 360
21 POTENTIAL ECONOMIC IMPACT OF ENGINEERED NANOMATERIALS IN AGRICULTURE
AND THE FOOD SECTOR
363
ELKE WALZ; VOLKER GRAF,; AND RALF GREINER
21.1 INTRODUCTION 363
21.2 POTENTIAL AND POSSIBLE APPLICATIONS OF NANOMATERIALS IN THE
FOOD SECTOR AND AGRICULTURE 364
21.3 NANOTECHNOLOGY: MARKET RESEARCH AND FORECASTS 366
21.3.1 METHODOLOGY OF MARKET RESEARCH AND FORECASTS 366
21.3.2 MARKET FORECASTS OF NANOTECHNOLOGY IN FOOD AND AGRICULTURE:
PUBLICLY
AVAILABLE DATA 367
21.4 CRITICAL CONSIDERATIONS AND REMARKS CONCERNING MARKET REPORTS AND
FORECASTS 367
21.5 OBSTACLES REGARDING COMMERCIALIZATION OF NANOTECHNOLOGIES IN FOOD
AND AGRICULTURE 370
21.6 CONCLUSION 372
REFERENCES 372
22
CONCLUSIONS
377
MONIQUE A.V. AXELOS AND MARCEL VAN DE VOORDE
INDEX
381
|
| any_adam_object | 1 |
| author2 | Axelos, Monique A. V. Voorde, Marcel H. van de 1936- |
| author2_role | edt edt |
| author2_variant | m a v a mav mava m h v d v mhvd mhvdv |
| author_GND | (DE-588)121729028 |
| author_facet | Axelos, Monique A. V. Voorde, Marcel H. van de 1936- |
| building | Verbundindex |
| bvnumber | BV044317631 |
| classification_rvk | ZB 64000 VN 8000 |
| classification_tum | LAN 098f TEC 030f LEB 410f |
| ctrlnum | (OCoLC)992533400 (DE-599)DNB1116627930 |
| dewey-full | 540 |
| dewey-hundreds | 500 - Natural sciences and mathematics |
| dewey-ones | 540 - Chemistry and allied sciences |
| dewey-raw | 540 |
| dewey-search | 540 |
| dewey-sort | 3540 |
| dewey-tens | 540 - Chemistry and allied sciences |
| discipline | Chemie / Pharmazie Technik Agrarwissenschaft Lebensmitteltechnologie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Book |
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| id | DE-604.BV044317631 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T07:49:36Z |
| institution | BVB |
| institution_GND | (DE-588)16179388-5 |
| isbn | 9783527339891 3527339892 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-029721167 |
| oclc_num | 992533400 |
| open_access_boolean | |
| owner | DE-29T DE-11 DE-703 DE-M49 DE-BY-TUM DE-83 DE-B768 |
| owner_facet | DE-29T DE-11 DE-703 DE-M49 DE-BY-TUM DE-83 DE-B768 |
| physical | XXVI, 396 Seiten Illustrationen, Diagramme 24.4 cm x 17 cm |
| publishDate | 2017 |
| publishDateSearch | 2017 |
| publishDateSort | 2017 |
| publisher | Wiley-VCH |
| record_format | marc |
| series2 | Nanotechnology innovation & applications |
| spelling | Nanotechnology in agriculture and food science edited by Monique A.V. Axelos and Marcel Van de Voorde Weinheim Wiley-VCH [2017] © 2017 XXVI, 396 Seiten Illustrationen, Diagramme 24.4 cm x 17 cm txt rdacontent n rdamedia nc rdacarrier Nanotechnology innovation & applications Neuartiges Lebensmittel (DE-588)7579122-5 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Agrikulturchemie (DE-588)4000788-1 gnd rswk-swf Nanotechnologie (DE-588)4327470-5 gnd rswk-swf Landwirtschaft (DE-588)4034402-2 gnd rswk-swf Agricultural Engineering Agriculture Chemical Engineering Chemische Verfahrenstechnik Food Engineering Food Science & Technology Landwirtschaft Landwirtschaftstechnik Lebensmittelforschung u. -technologie Lebensmitteltechnik Nanomaterialien Nanomaterials Nanotechnologie Nanotechnology Process Development Verfahrensentwicklung Nanotechnologie (DE-588)4327470-5 s Lebensmitteltechnologie (DE-588)4034901-9 s Landwirtschaft (DE-588)4034402-2 s DE-604 Agrikulturchemie (DE-588)4000788-1 s Neuartiges Lebensmittel (DE-588)7579122-5 s b DE-604 Axelos, Monique A. V. edt Voorde, Marcel H. van de 1936- (DE-588)121729028 edt Wiley-VCH (DE-588)16179388-5 pbl Erscheint auch als Online-Ausgabe, PDF 978-3-527-69771-7 Erscheint auch als Online-Ausgabe, Pub 978-3-527-69773-1 Erscheint auch als Online-Ausgabe, Mobi 978-3-527-69774-8 Erscheint auch als Online-Ausgabe, oBook 978-3-527-69772-4 http://www.wiley-vch.de/publish/dt/books/ISBN978-3-527-33989-1/ Verlag DNB Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=029721167&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Nanotechnology in agriculture and food science Neuartiges Lebensmittel (DE-588)7579122-5 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd Agrikulturchemie (DE-588)4000788-1 gnd Nanotechnologie (DE-588)4327470-5 gnd Landwirtschaft (DE-588)4034402-2 gnd |
| subject_GND | (DE-588)7579122-5 (DE-588)4034901-9 (DE-588)4000788-1 (DE-588)4327470-5 (DE-588)4034402-2 |
| title | Nanotechnology in agriculture and food science |
| title_auth | Nanotechnology in agriculture and food science |
| title_exact_search | Nanotechnology in agriculture and food science |
| title_full | Nanotechnology in agriculture and food science edited by Monique A.V. Axelos and Marcel Van de Voorde |
| title_fullStr | Nanotechnology in agriculture and food science edited by Monique A.V. Axelos and Marcel Van de Voorde |
| title_full_unstemmed | Nanotechnology in agriculture and food science edited by Monique A.V. Axelos and Marcel Van de Voorde |
| title_short | Nanotechnology in agriculture and food science |
| title_sort | nanotechnology in agriculture and food science |
| topic | Neuartiges Lebensmittel (DE-588)7579122-5 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd Agrikulturchemie (DE-588)4000788-1 gnd Nanotechnologie (DE-588)4327470-5 gnd Landwirtschaft (DE-588)4034402-2 gnd |
| topic_facet | Neuartiges Lebensmittel Lebensmitteltechnologie Agrikulturchemie Nanotechnologie Landwirtschaft |
| url | http://www.wiley-vch.de/publish/dt/books/ISBN978-3-527-33989-1/ http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=029721167&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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