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Books > Professional & Technical > Technology: general issues > Nanotechnology
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Techniques for Nanoencapsulation of Food Ingredients (Paperback, 2014 ed.)
Loot Price: R1,740
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Techniques for Nanoencapsulation of Food Ingredients (Paperback, 2014 ed.)
Series: SpringerBriefs in Food, Health, and Nutrition
Expected to ship within 10 - 15 working days
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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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