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Techniques for Nanoencapsulation of Food Ingredients (SpringerBriefs in Food, Health, and Nutrition) - Softcover
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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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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
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Techniques for Nanoencapsulation of Food Ingredients
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Springer New York, Springer US Nov 2013, 2013
ISBN 10: 1461493862
ISBN 13: 9781461493860
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Taschenbuch. Zustand: Neu. Neuware -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.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 100 pp. Englisch. Artikel-Nr. 9781461493860
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Techniques for Nanoencapsulation of Food Ingredients
Verlag:
Springer New York, Springer US, 2013
ISBN 10: 1461493862
ISBN 13: 9781461493860
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Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - 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. Artikel-Nr. 9781461493860
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Techniques for Nanoencapsulation of Food Ingredients (SpringerBriefs in Food, Health, and Nutrition)
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Techniques for Nanoencapsulation of Food Ingredients
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