Название: Nanotechnologies in Food and Agriculture ISBN: 331914023X ISBN-13(EAN): 9783319140230 Издательство: Springer Рейтинг: Цена: 121890.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Topics include nanoagrochemicals (nanofertilizers, -pesticides, -herbicides), nanobiosensors, and nanotechnologies for food processing, packaging, and storage, crop improvement and plant disease control.
Автор: Rodriguez-Martinez, Lide Название: Emerging Nanotechnologies in Rechargeable Energy Storage Systems ISBN: 0323429777 ISBN-13(EAN): 9780323429771 Издательство: Elsevier Science Рейтинг: Цена: 140360.00 T Наличие на складе: Поставка под заказ. Описание:
Emerging Nanotechnologies in Rechargeable Energy Storage Systems addresses the technical state-of-the-art of nanotechnology for rechargeable energy storage systems. Materials characterization and device-modeling aspects are covered in detail, with additional sections devoted to the application of nanotechnology in batteries for electrical vehicles.
In the later part of the book, safety and regulatory issues are thoroughly discussed. Users will find a valuable source of information on the latest developments in nanotechnology in rechargeable energy storage systems. This book will be of great use to researchers and graduate students in the fields of nanotechnology, electrical energy storage, and those interested in materials and electrochemical cell development.
Автор: Busquets, Rosa Название: Emerging Nanotechnologies in Food Science ISBN: 0323429807 ISBN-13(EAN): 9780323429801 Издательство: Elsevier Science Рейтинг: Цена: 140360.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Emerging Nanotechnologies in Food Science presents the current knowledge and latest developments in food nanotechnology, taking a multidisciplinary approach to provide a broad and comprehensive understanding of the field.
Food nanotechnology is a newly emergent discipline that is fast-growing and evolving. The discipline continues to benefit from advances in materials and food sciences and has enormous scientific and economic potential.
The book presents nano-ingredients and engineered nanoparticles developed to produce technologically improved food from both food science and engineering perspectives. In addition, subsequent chapters offer a review of recent outstanding inventions in food nanotechnology and legal considerations for the protection of intellectual property in this area.
With its multidisciplinary team of contributors, this book serves as a reference book for the ever-growing food nanotechnology science.
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