Techniques for Nanoencapsulation of Food Ingredients

• Κύριος συγγραφέας: Anandharamakrishnan, C. (Συγγραφέας)
• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: New York, NY : Springer New York : Imprint: Springer, 2014.
• Σειρά: SpringerBriefs in Food, Health, and Nutrition,
• Θέματα: 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...

Πίνακας περιεχομένων:

• 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.