Techniques for Nanoencapsulation of Food Ingredients
C. Anandharamakrishnan (auth.)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.
వర్గాలు:
సంవత్సరం:
2014
ముద్రణం:
1
ప్రచురణకర్త:
Springer-Verlag New York
భాష:
english
పేజీల సంఖ్య:
89
ISBN 10:
1461493870
ISBN 13:
9781461493877
పుస్తక శ్రేణి:
SpringerBriefs in Food, Health, and Nutrition
ఫైల్:
PDF, 1.38 MB
IPFS:
,
english, 2014
Amazon 
Barnes & Noble 
Bookshop.org
మీ పుస్తక దుకాణాన్ని జోడించాలనుకుంటున్నారా? support@z-lib.do వద్ద మమ్మల్ని సంప్రదించండి
ఫైల్ converter
మరిన్ని శోధన ఫలితాలు
మరిన్ని ప్రయోజనాలు 
