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  • Book
    Devarajan Thangadurai, Jeyabalan Sangeetha, Ram Prasad, editors.
    Summary: Nanotechnology progresses its concerts and suitability by improving its effectiveness, security and also reducing the impact and risk. Various chapters in this book are written by eminent scientists and prominent researchers in the field of nanotechnology across the world. This book is focused to put emerging techniques forward using nanoparticles for safe and nutritional food production, protecting crops from pests, increasing nutritional value and providing solutions for various environmental issues. The outcome of this book creates a path for wide usage of nanoparticles in food, agriculture and the environment fields. This book has clear and simple illustrations, tables and case studies to understand the content even by non-experts. This book especially deals with the nanotechnology for controlling plant pathogens, food packaging and preservation, agricultural productivity, waste water treatment and bioenergy production. Hence, this book can be adopted and used by many researchers and academicians in the fields of food, agriculture, environment and nanotechnology for catering the needs of sustainable future. The salient features of this book are • Describes nanotechnology as an interdisciplinary and emerging field in life sciences • Useful for researchers in the cutting edge life science related fields of nanoscience, nanobiology and nanotechnology • Deal with various problems in food, agriculture and environmental sector for sustainable solutions through the application of nanotechnology • Supported with illustrations in color, tables and case studies (wherever applicable), and • Contributed and well written by nanotechnology experts from across various disciplines.

    Contents:
    Intro
    Preface
    Contents
    About the Editors
    Contributors
    Chapter 1: Nanoparticles from Fungal Resources: Importance and Applications
    1.1 Fungi
    1.2 Nanoparticles and Nanotechnology
    1.3 Properties of Nanoparticles
    1.3.1 Physical Properties
    1.3.2 Biological Properties
    1.3.3 Medical Properties
    1.3.4 Mechanical Properties
    1.3.5 Optical Properties
    1.3.6 Electrical Properties
    1.4 Classification of Nanoparticles
    1.5 Nanoparticles Synthesis
    1.6 Nanoparticle Synthesis by Fungal Resources
    1.6.1 Silver Nanoparticles (Ag-NPs) 1.6.2 Gold Nanoparticles (Au-NPs)
    1.6.3 Other Nanoparticles
    1.7 Applications of Nanoparticles
    1.7.1 Catalysis
    1.7.2 Wound Healing
    1.7.3 Textile Fabrics
    1.7.4 Vegetables and Food Preservation
    1.7.5 Molecular Detection
    1.8 Conclusion
    References
    Chapter 2: Nanoparticle-Incorporated Soy Protein Isolate Films
    2.1 Introduction
    2.2 Soy Protein
    2.3 Nanoparticles
    2.3.1 Non-functionalized/Absence of Reactive Moiety Nanoparticles
    2.3.2 Functionalized/Reactive Moiety Nanoparticles
    2.4 SPI as a Film 2.5 Structural and Reinforcement Effect of Nanoparticle in SPI Film
    2.5.1 FTIR
    2.5.2 Transmittance
    2.5.3 Water Uptake
    2.5.4 Mechanical Properties
    2.5.5 XRD
    2.5.6 SEM and TEM
    2.6 Mode of Interactions Between Nanoparticles and Soy Protein
    2.7 Antimicrobial Effects of Nanoparticles in Soy Protein Film
    2.8 Conclusion and Future Prospects
    References
    Chapter 3: Formulation, Characterization, and Potential Application of Nanoemulsions in Food and Medicine
    3.1 Introduction
    3.2 Types of Nanoemulsions
    3.3 Constituents of Nanoemulsions 3.4 Methodology for the Preparation of Nanoemulsions
    3.4.1 High-Energy Methods
    3.4.1.1 High-Pressure Homogenizer
    3.4.1.2 High Shear Stirring
    3.4.1.3 Ultrasonication Method
    3.4.1.4 Microfluidization
    3.4.2 Low-Energy Methods
    3.4.2.1 Spontaneous Nanoemulsions
    3.4.2.2 Phase Inversion Method
    3.4.2.3 Phase Inversion Temperature (PIT)
    3.4.2.4 Phase Inversion Composition (PIC)
    3.4.3 Bubble Bursting Method
    3.5 Firmness of Nanoemulsions
    3.6 Characterization of Nanoemulsions
    3.6.1 Morphology
    3.6.2 Size
    3.6.3 Zeta Potential (Surface Charge) 3.6.4 Polydispersity Index (PDI)
    3.6.5 Viscosity
    3.6.6 Refractive Index
    3.6.7 Dye Test
    3.6.8 Thermodynamic Stability
    3.6.8.1 Heating and Cooling Cycles
    3.6.8.2 Centrifugation
    3.6.8.3 Freeze and Thaw Cycles
    3.7 Application of Nanoemulsions
    3.7.1 Antimicrobial Nanoemulsions
    3.7.2 Preventive Agents Against Bioterrorism
    3.7.3 Disinfectant Cleaners
    3.7.4 Nanoemulsions in Delivery of Vaccine
    3.7.5 Nanoemulsions for Oral Delivery
    3.7.6 Nanoemulsions in Cell Culture
    3.7.7 Nanoemulsions as Ocular Drug Delivery
    Digital Access Springer 2020