Nanotechnology can serve as an innovative and effective tool for addressing the rising pressure on the food sector for meeting the human need of food security. In this new book, Green Nanoparticles: Valuable Tools for Food Sector, various aspects associated with the food sector are explored, presenting nanomaterials, especially green nanoparticles, as strategic tools for optimizing the food sector potential in fulfilling human nourishment needs.The volume addresses themes such as smart packaging; how green antimicrobial nanoparticles are revolutionizing food safety and packaging; and green nanoparticles as nanofertilizers, nanoinsecticides, nanonematicides, and nanoherbicides. It also discusses the use of green nanoparticles for the management of plant stresses, their use as nanoremediators for water and soil pollution, their use in sensors to detect pollutants, the cytotoxicity aspects associated with these nanoscale structures, and much more. The book has chapters dedicated to the use of green nanoparticles for the treatment as well as management of animal disease.Featuring authors from around the world, the book adopts a multidisciplinary point of view to present comprehensive and up-to-date information. The book will be of special use to graduate students, faculty members, and researchers in the field of food sciences, nanotechnology, biotechnology, and green chemistry.

Nanotechnology can serve as an innovative and effective tool for addressing the rising pressure on the food sector for meeting the human need of food security. In this new book, Green Nanoparticles: Valuable Tools for Food Sector, various aspects associated with the food sector are explored, presenting nanomaterials, especially green nanoparticles, as strategic tools for optimizing the food sector potential in fulfilling human nourishment needs.The volume addresses themes such as smart packaging; how green antimicrobial nanoparticles are revolutionizing food safety and packaging; and green nanoparticles as nanofertilizers, nanoinsecticides, nanonematicides, and nanoherbicides. It also discusses the use of green nanoparticles for the management of plant stresses, their use as nanoremediators for water and soil pollution, their use in sensors to detect pollutants, the cytotoxicity aspects associated with these nanoscale structures, and much more. The book has chapters dedicated to the use of green nanoparticles for the treatment as well as management of animal disease.Featuring authors from around the world, the book adopts a multidisciplinary point of view to present comprehensive and up-to-date information. The book will be of special use to graduate students, faculty members, and researchers in the field of food sciences, nanotechnology, biotechnology, and green chemistry.

Nanotechnology can serve as an innovative and effective tool for addressing the rising pressure on the food sector for meeting the human need of food security. In this new book, Green Nanoparticles: Valuable Tools for Food Sector, various aspects associated with the food sector are explored, presenting nanomaterials, especially green nanoparticles, as strategic tools for optimizing the food sector potential in fulfilling human nourishment needs.The volume addresses themes such as smart packaging; how green antimicrobial nanoparticles are revolutionizing food safety and packaging; and green nanoparticles as nanofertilizers, nanoinsecticides, nanonematicides, and nanoherbicides. It also discusses the use of green nanoparticles for the management of plant stresses, their use as nanoremediators for water and soil pollution, their use in sensors to detect pollutants, the cytotoxicity aspects associated with these nanoscale structures, and much more. The book has chapters dedicated to the use of green nanoparticles for the treatment as well as management of animal disease.Featuring authors from around the world, the book adopts a multidisciplinary point of view to present comprehensive and up-to-date information. The book will be of special use to graduate students, faculty members, and researchers in the field of food sciences, nanotechnology, biotechnology, and green chemistry.