Nanotechnology-based sustainable alternatives for the management of plant diseases edited by Giorgio Mariano Balestra, Elena Fortunati.
Contributor(s): Balestra, Giorgio Mariano [editor.]
| Fortunati, Elena [editor.].
Material type: 
BookPublisher: Amsterdam : Elsevier, 2021Description: 1 online resource illustrations (black and white, and colour).ISBN: 9780128225882; 0128225882; 9780128233948; 012823394X.Subject(s): Nanotechnology | Plants -- Disease and pest resistance -- Technological innovations | Plantes -- R�esistance aux maladies et fl�eaux -- Innovations | NanotechnologyDDC classification: 620.5 Online resources: ScienceDirect Summary: Nanotechnology-based Sustainable Alternatives for the Management of Plant Diseases addresses the power of sustainable nanomaterials for plant and food protection. The book highlights dangers arising from bacteria, fungi, viruses, insects, seeds, plants, fruits and food production and summarizes new and sustainable strategies. It places a particular focus on plant pathogen control, and in the food packaging sector in agri-food applications. The control of plant pathogens in plants and in food has been conventionally made by adding chemical preservatives and by using thermal processing, but sustainable nanotechnology can be a power tool to aid in this complex set of challenges. Advances in materials science have led to the rapid development of nanotechnology that has great potential for improving food safety as a powerful tool for the delivery and controlled release of natural antimicrobials.
Nanotechnology-based Sustainable Alternatives for the Management of Plant Diseases addresses the power of sustainable nanomaterials for plant and food protection. The book highlights dangers arising from bacteria, fungi, viruses, insects, seeds, plants, fruits and food production and summarizes new and sustainable strategies. It places a particular focus on plant pathogen control, and in the food packaging sector in agri-food applications. The control of plant pathogens in plants and in food has been conventionally made by adding chemical preservatives and by using thermal processing, but sustainable nanotechnology can be a power tool to aid in this complex set of challenges. Advances in materials science have led to the rapid development of nanotechnology that has great potential for improving food safety as a powerful tool for the delivery and controlled release of natural antimicrobials.
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