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Techniques for Nanoencapsulation of Food Ingredients

SBFHN: TCHNQS FOR NANOENCAPSULATION OF FOOD INGREDIENTS

Chemistry

Mathematics & Science

Food Science

Gt Product Group

Binding Format

Marketing Imprint Name

B2B GT

CL Carton Count

Imprint Name

B2B & B2C

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.

POST SECONDARY FOUR YEAR

COLFR

COLSO

COLJR

COLSR

Duration

Duration Unit Of Measure

Transaction Type

Front Cover.
Other Frontmatter.
Title Page.
Copyright Page.
Preface.
Acknowledgments.
Contents.
1: Nanoencapsulation of Food Bioactive Compounds.
2: Techniques for Formation of Nanoemulsions.
3: Bioactive Entrapment Using Lipid-Based Nanocarrier Technology.
4: Liquid-Based Nanoencapsulation Techniques.
5: Electrospraying and Electrospinning Techniques for Nanoencapsulation.
6: Drying Techniques for Nanoencapsulation.
7: Applications of Food-Grade Nanoemulsions.
8: Characterization of Nanoparticles.
9: Safety and Regulations: Current Scenario and Scope.
References.
Index.

Techniques for Nanoencapsulation of Food Ingredients.css-1p8rvzy{position:absolute;padding-left:8px;}

Techniques for Nanoencapsulation of Food Ingredients