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Nanotechnology-Based Sustainable Alternatives for the Management of Plant Disea…

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Nanotechnology-Based Sustainable Alternatives for the Management of Plant Diseases

Highlights how nanotechnology-based approaches can provide sustainable solutions to combat plant diseases and enhance food production

Giorgio Mariano Balestra (Edited by), Elena Fortunati (Edited by)

9780128233948, Elsevier Science

Paperback / softback, published 4 November 2021

400 pages

23.5 x 19 x 2.5 cm, 0.84 kg

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 therma]

Nanotechnology-Based Sustainable Alternatives for the Management of Plant Disea…

Nanotechnology-Based Sustainable Alternatives for the Management of Plant Diseases

Highlights how nanotechnology-based approaches can provide sustainable solutions to combat plant diseases and enhance food production

Giorgio Mariano Balestra (Edited by), Elena Fortunati (Edited by)

9780128233948, Elsevier Science

Paperback / softback, published 4 November 2021

400 pages

23.5 x 19 x 2.5 cm, 0.84 kg

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 therma]

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