C. Anandharamakrishnan

Techniques for Nanoencapsulation of Food Ingredients

Ebook (PDF Format)

Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and location into various substances, including food. Numerous nanoencapsulation technologies have emerged in recent years, each with its own advantages and disadvantages. The goal of this Brief is to discuss the various nanoencapsulation technologies, such as emulsification, coacervation, inclusion encapsulation, anti-solvent precipitation, nanoprecipitation, freeze drying, and spray drying, including their limitations. Recent safety and regulatory issues concerning the various nanoencapsula… Mehr

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Produktdetails

ISBN: 978-1-4614-9387-7
EAN: 9781461493877
Produktnummer: 18248799
Verlag: Springer-Verlag GmbH
Sprache: Englisch
Erscheinungsjahr: 2013
Seitenangabe: 89 S.
Plattform: PDF
Masse: 2'296 KB
Auflage: 2014
Abbildungen: 19 schwarz-weiße und 5 farbige Abbildungen, 7 schwarz-weiße Tabellen, Bibliographie