Techniques for Nanoencapsulation of Food Ingredients [electronic resource] /by C. Anandharamakrishnan.
by Anandharamakrishnan, C [author.]; SpringerLink (Online service).
Material type:
BookSeries: SpringerBriefs in Food, Health, and Nutrition: Publisher: New York, NY : Springer New York : 2014.Description: X, 89 p. 24 illus., 5 illus. in color. online resource.ISBN: 9781461493877.Subject(s): Chemistry | Food science | Nanochemistry | Engineering | Chemistry | Food Science | Nanochemistry | Nanotechnology and MicroengineeringDDC classification: 641.3 | 664 Online resources: Click here to access online | Item type | Current location | Call number | Status | Date due | Barcode |
|---|---|---|---|---|---|
| MAIN LIBRARY | TP248.65.F66 (Browse shelf) | Available |
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| TP248.65.F66 Essentials of Food Science | TP248.65.F66 Rheology of Fluid, Semisolid, and Solid Foods | TP248.65.F66 Cryptosporidium as a Foodborne Pathogen | TP248.65.F66 Techniques for Nanoencapsulation of Food Ingredients | TP248.65.F66 Ayurvedic Science of Food and Nutrition | TP248.65.F66 Biosystems Engineering: Biofactories for Food Production in the Century XXI | TP248.65.F66 Is it Safe to Eat? |
Nanoencapsulation of Food Bioactive Compounds -- Techniques for Formation of Nanoemulsions -- Bioactive Entrapment using Lipid-based Nanocarrier Technology -- Liquid Based Nanoencapsulation Techniques -- Electro-spraying and Electro-spinning technique for Nanoencapsulation -- Drying techniques for Nanoencapsulation -- Applications of food grade Nanoemulsion -- Characterization of nanoparticles -- Safety and Regulations – Current Scenario and Scope.
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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