Techniques for nanoencapsulation of food ingredients
by C. Anandharamakrishnan
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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--
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Techniques for nanoencapsulation of food ingredients
2014, Springer
in English
1461493862 9781461493860
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New York
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Includes bibliographical references (pages 73-85) and index.
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| February 26, 2022 | Edited by ImportBot | import existing book |
| November 12, 2020 | Created by MARC Bot | import new book |