SpringerBriefs in Food, Health, and Nutrition

Techniques for Nanoencapsulation of Food Ingredients

Authors: Anandharamakrishnan, C.

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About this book

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)

Table of contents (9 chapters)

Buy this book

eBook n/a
  • ISBN 978-1-4614-9387-7
  • Digitally watermarked, DRM-free
  • Included format: PDF, EPUB
  • ebooks can be used on all reading devices
Softcover n/a
  • ISBN 978-1-4614-9386-0
  • Free shipping for individuals worldwide
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Bibliographic Information

Bibliographic Information
Book Title
Techniques for Nanoencapsulation of Food Ingredients
Authors
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