Techniques for nanoencapsulation of food ingredients
C. Anandharamakrishnan (auth.)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 nanoencapsulation technologies will also be covered.
年:
2014
出版:
1
出版社:
Springer-Verlag New York
语言:
english
页:
89
ISBN 10:
1461493870
ISBN 13:
9781461493877
系列:
SpringerBriefs in food, health, and nutrition
文件:
PDF, 3.33 MB
IPFS:
,
english, 2014
Amazon 
Barnes & Noble 
Bookshop.org 
转换文件
更多搜索结果
其他特权 
