Nanoscience in Food and Agriculture 4
Résumé
Chapters: 1. Active Nanocomposites in Food Contact Materials. 2. Nanopackaging in Food and Electronics. 3. Food-Grade Nanoemulsions for Protection and Delivery of Nutrients. 4. Genotoxicity of Nanomaterials in Food. 5. Reverse Micelles for Nanoparticle Synthesis and Biomolecule Separation. 6. Nanotechnology Delivery Systems of Coenzyme Q10: Pharmacokinetic and Clinical Implications. 7. Enzymatic Nanobiosensors in the Agricultural and Food Industry. 8. Transformation of Natural Products into Synthetic Copolymers. 9. Nanoparticles for Biofuels Production from Lignocellulosic Waste. 10. Iron Oxide Nanoparticles to Remove Arsenic from Water