Téléchargez le livre : Techniques for Nanoencapsulation of Food Ingredients

Techniques for Nanoencapsulation of Food Ingredients

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Springer


Collection :

SpringerBriefs in Food, Health, and Nutrition

Paru le : 2013-11-26

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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.
Pages
89 pages
Collection
SpringerBriefs in Food, Health, and Nutrition
Parution
2013-11-26
Marque
Springer
EAN papier
9781461493860
EAN EPUB
9781461493877
Informations sur l'ebook
Nombre pages copiables
0
Nombre pages imprimables
8
Taille du fichier
1044 Ko
Prix
52,74 €

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