Techniques for Nanoencapsulation of Food Ingredients
Aus der Reihe
SpringerBriefs in Food, Health, and Nutrition
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- Taschenbuch ausgewählt
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Sprache:Englisch
Fr. 73.90
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Einband
Taschenbuch
Erscheinungsdatum
26.11.2013
Abbildungen
X, 24 illus., 5 illus. in color., farbige Illustrationen, schwarz-weiss Illustrationen
Verlag
Springer UsSeitenzahl
89
Maße (L/B/H)
23.5/15.5/0.6 cm
Gewicht
184 g
Auflage
2014
Sprache
Englisch
ISBN
978-1-4614-9386-0
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.
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