Postharvest nanotechnology for fresh horticultural produce :

By:

Radhakrishnan,E.K

Contributor(s):

Material type:

TextSeries: Edition: First editionDescription: pages462ISBN:

9780367675011
9780367695583

Subject(s):

DDC classification:

Summary: "This book has been edited to advance understanding of material development, intelligent selection of nanomaterials to ensure the nontoxic nature, and future perspectives of nanotechnology on postharvest produce. This includes various types of nanoparticles exploited for the postharvest management, their mechanism of action, varied applications and material engineering, along with natural products including essential oils and plant bioactives, modelling of various tailor-made materials to meet the required properties of the packed food, advancements in the nanotechnological applications for the minimally processed food, and the toxicity concerns"--

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Cover image	Item type	Current library	Home library	Collection	Shelving location	Call number	Materials specified	Vol info	URL	Copy number	Status	Notes	Date due	Barcode	Item holds	Item hold queue priority	Course reserves
	Books	Ichemc Library General Stacks		Non-fiction		664.02 RAD (Browse shelf(Opens below))					Available			007611

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Previous	664.02 FOO Training Seminar on Food safety for food processing Industry	664.02 FOO Training Seminar on Food safety for food processing Industry	664.02 FOO Training Seminar on Food safety for food processing Industry	664.02 RAD Postharvest nanotechnology for fresh horticultural produce :	664.022 WEL Extraction of Energy from Foods	664.022 WEL Extraction of Energy from Foods	664.022 WEL Extraction of Energy from Foods	Next

"This book has been edited to advance understanding of material development, intelligent selection of nanomaterials to ensure the nontoxic nature, and future perspectives of nanotechnology on postharvest produce. This includes various types of nanoparticles exploited for the postharvest management, their mechanism of action, varied applications and material engineering, along with natural products including essential oils and plant bioactives, modelling of various tailor-made materials to meet the required properties of the packed food, advancements in the nanotechnological applications for the minimally processed food, and the toxicity concerns"--

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