Handbook Of Research On Green Synthesis And Applications Of Nanomaterials
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Handbook of Research on Green Synthesis and Applications of Nanomaterials
Nanomaterials can be synthesized by physical, chemical, and biological methods; however, the latter technique is preferred as it is eco-friendly, non-toxic, and cost-effective. The green synthesized nanomaterials have been found to be more efficient with potential applications in diverse fields. It is crucial to explore green synthesized nanomaterials and the applications that can be made in order to support water remediation, pharmaceuticals, food processing, construction, and more. The Handbook of Research on Green Synthesis and Applications of Nanomaterials provides a multidisciplinary approach to the awareness of using non-toxic, eco-friendly, and economical green techniques for the synthesis of various nanomaterials, as well as their applications across a variety of fields. Covering topics such as antimicrobial applications, environmental remediation, and green synthesis, this book acts as a thorough reference for engineers, nanotechnology professionals, academicians, students, scientists, and researchers pursuing research in the nanotechnology field.
Nanomaterial Green Synthesis
Author: Jameel M. Al-Khayri
language: en
Publisher: Springer Nature
Release Date: 2025-05-14
This book discusses the convergence between nanotechnology and sustainability detailing the advances in addressing global challenges in achieving technological advancement in nanoscience. It delves into eco-friendly advancements in agricultural nanotechnology, highlighting the transformative potential and challenges. The core of the book emphasizes green chemistry approaches, detailing the biological routes for synthesizing nanomaterials, alongside non-biological methods that minimize environmental impact. It investigates the biocompatibility of green nanomaterials for safer applications and assesses their recyclability and reusability. Chapters on life cycle assessment provide insights into the environmental footprints of nanomaterials. The book contrasts top-down and bottom-up approaches while comparing chemical and green synthesis. Special attention is given to nanomaterials derived from lignocellulosic biomass, underlining the role of waste valorization. In addition, it offers a critical analysis of challenges and perspectives in green nanotechnology, setting a roadmap for sustainable advancements. The book consists of 18 chapters that explore various aspects of green synthesis of nanomaterials. Chapters are contributed by 64 recognized scientists from 7 countries and subjected to a rigorous review process to ensure quality presentation and scientific precision. Chapters begin with an introduction providing background followed by a detailed discussion of the topic accompanied by 129 high-quality color figures and 24 tables. Each chapter concludes with recommendations for future study directions. The book is an excellent reference source for graduate students engaged in nanotechnology and for professional researchers working on translational research on nanomaterial biological and physiochemical aspects.
Handbook of Research on Food Processing and Preservation Technologies
The Handbook of Research on Food Processing and Preservation Technologies covers a vast abundance of information on various design, development, and applications of novel and innovative strategies for food processing and preservation. The roles and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. Volume 5: Emerging Techniques for Food Processing, Quality, and Safety Assurance discusses various emerging techniques for food preservation, formulation, and nondestructive quality evaluation techniques. Each chapter covers major aspects pertaining to principles, design, and applications of various food processing methods, such as low temperature-based-ultrasonic drying of foods, hypobaric processing of foods, viability of high-pressure technology, application of pulsed electric fields in food preservation, green nanotechnology for food processing and preservation, advanced methods of encapsulation, basics and methods of food authentication, imaging techniques for quality inspection of spices and nuts, FTIR coupled with chemometrics for food quality and safety, and the use of robotic engineering for quality and safety. Other volumes in the 5-volume set include: Volume 1: Nonthermal and Innovative Food Processing Methods Volume 2: Nonthermal Food Preservation and Novel Processing Strategies Volume 3: Computer-Aided Food Processing and Quality Evaluation Techniques Volume 4: Design and Development of Specific Foods, Packaging Systems, and Food Safety Together with the other volumes in the set, the Handbook of Research on Food Processing and Preservation Technologies will be a valuable resource for researchers, scientists, students, growers, traders, processors, industries, and others.