Techniques for Nanoencapsulation of Food Ingredients

By:

C. Anandharamakrishnan

Format:

Paperback / softback

Series:

Springerbriefs in Food, Health, and Nutrition

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Description

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.

Release date Australia

November 26th, 2013

Author

C. Anandharamakrishnan

Audience

Professional & Vocational

Illustrations

5 Illustrations, color; 19 Illustrations, black and white; X, 89 p. 24 illus., 5 illus. in color.

Pages

Series

Springerbriefs in Food, Health, and Nutrition

Dimensions

155x235x5

ISBN-13

9781461493860

Product ID

21658858

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