Techniques for Nanoencapsulation of Food Ingredients (Paperback, 2014 ed.)

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.

General

Imprint:	Springer-Verlag New York
Country of origin:	United States
Series:	SpringerBriefs in Food, Health, and Nutrition
Release date:	November 2013
First published:	2014
Authors:	C. Anandharamakrishnan
Dimensions:	235 x 155 x 5mm (L x W x T)
Format:	Paperback
Pages:	89
Edition:	2014 ed.
ISBN-13:	978-1-4614-9386-0
Categories:	Books > Professional & Technical > Technology: general issues > Nanotechnology Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Other manufacturing technologies > Precision instruments manufacture > General
LSN:	1-4614-9386-2
Barcode:	9781461493860

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