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Techniques for Nanoencapsulation of Food Ingredients

Techniques for Nanoencapsulation of Food Ingredients

by C. Anandharamakrishnan
Paperback
Publication Date: 26/11/2013
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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.
ISBN:
9781461493860
9781461493860
Category:
Nanotechnology
Format:
Paperback
Publication Date:
26-11-2013
Language:
English
Publisher:
Springer-Verlag New York Inc.
Country of origin:
United States
Pages:
89
Dimensions (mm):
235x155x5mm
Weight:
1.83kg

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