Techniques for Nanoencapsulation of Food Ingredients

• Main Author: Anandharamakrishnan, C. (Author)
• Corporate Author: SpringerLink (Online service)
• Format: Electronic eBook
• Language: English
• Published: New York, NY : Springer New York : Imprint: Springer, 2014.
• Series: SpringerBriefs in Food, Health, and Nutrition,
• Subjects: Chemistry.; Food > Biotechnology.; Nanochemistry.; Nanotechnology.; Food Science.; Nanotechnology and Microengineering.

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...