An Introduction to Food Grade Nanoemulsions (Hardcover, 1st ed. 2018)

This book provides authentic and comprehensive information on the concepts, methods, functional details and applications of nano-emulsions. Following an introduction to the applications of nanotechnology in the development of foods, it elaborates on food-grade nano-emulsion and their significance, discusses various techniques and methods for producing food-grade nano-emulsion, and reviews the main ingredient and component of food-grade nano-emulsions. Further, the book includes a critical review of the engineering aspect of fabricating food-grade nano-emulsions and describe recently developed vitamin encapsulated nano-systems. In closing, it discuss the challenges and opportunities of characterizing nano-emulsified systems, the market risks and opportunities of nano-emulsified foods, and packaging techniques and safety issues - including risk identification and risk management - for nano-foods. The book offers a unique guide for scientists and researchers working in this field. It will also help researchers, policymakers, industry personnel, journalists and the general public to understand food nanotechnology in great detail.

General

Imprint:	Springer Verlag, Singapore
Country of origin:	Singapore
Series:	Environmental Chemistry for a Sustainable World, 13
Release date:	2018
First published:	2018
Authors:	Nandita Dasgupta • Shivendu Ranjan
Dimensions:	235 x 155mm (L x W)
Format:	Hardcover
Pages:	182
Edition:	1st ed. 2018
ISBN-13:	978-981-10-6985-7
Categories:	Books > Science & Mathematics > Biology, life sciences > Molecular biology Books > Science & Mathematics > Biology, life sciences > Microbiology (non-medical) > General Books > Science & Mathematics > Biology, life sciences > Botany & plant sciences > General Books > Business & Economics > Industry & industrial studies > Manufacturing industries > Food manufacturing & related industries > General
LSN:	981-10-6985-9
Barcode:	9789811069857

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