Techniques for Nanoencapsulation of Food Ingredients
Authors: Anandharamakrishnan, C.
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- About this book
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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.
- Table of contents (9 chapters)
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Nanoencapsulation of Food Bioactive Compounds
Pages 1-6
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Techniques for Formation of Nanoemulsions
Pages 7-16
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Bioactive Entrapment Using Lipid-Based Nanocarrier Technology
Pages 17-28
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Liquid-Based Nanoencapsulation Techniques
Pages 29-41
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Electrospraying and Electrospinning Techniques for Nanoencapsulation
Pages 43-49
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Table of contents (9 chapters)
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Bibliographic Information
- Bibliographic Information
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- Book Title
- Techniques for Nanoencapsulation of Food Ingredients
- Authors
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- C. Anandharamakrishnan
- Series Title
- SpringerBriefs in Food, Health, and Nutrition
- Copyright
- 2014
- Publisher
- Springer-Verlag New York
- Copyright Holder
- C. Anandharamakrishnan
- eBook ISBN
- 978-1-4614-9387-7
- DOI
- 10.1007/978-1-4614-9387-7
- Softcover ISBN
- 978-1-4614-9386-0
- Series ISSN
- 2197-571X
- Edition Number
- 1
- Number of Pages
- X, 89
- Number of Illustrations
- 19 b/w illustrations, 5 illustrations in colour
- Topics
