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Techniques for Nanoencapsulation of Food Ingredients
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 advan...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Autor Corporativo: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
New York, NY :
Springer New York : Imprint: Springer,
2014.
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| Edición: | 1st ed. 2014. |
| Colección: | SpringerBriefs in Food, Health, and Nutrition,
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| Temas: | |
| Acceso en línea: | Texto Completo |
Tabla de Contenidos:
- Nanoencapsulation of Food Bioactive Compounds
- Techniques for Formation of Nanoemulsions
- Bioactive Entrapment using Lipid-based Nanocarrier Technology
- Liquid Based Nanoencapsulation Techniques
- Electro-spraying and Electro-spinning technique for Nanoencapsulation
- Drying techniques for Nanoencapsulation
- Applications of food grade Nanoemulsion
- Characterization of nanoparticles
- Safety and Regulations - Current Scenario and Scope.