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Techniques for Nanoencapsulation of Food Ingredients

by C. Anandharamakrishnan
Save 35% Save 35%
Current price ₹3,633.00
Original price ₹5,589.00
Original price ₹5,589.00
Original price ₹5,589.00
(-35%)
₹3,633.00
Current price ₹3,633.00

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Book cover type: Paperback
  • ISBN13: 9781461493860
  • Binding: Paperback
  • Subject: N/A
  • Publisher: Springer
  • Publisher Imprint: Springer
  • Publication Date:
  • Pages: 89
  • Original Price: EUR 49.99
  • Language: English
  • Edition: 2014
  • Item Weight: 182 grams
  • BISAC Subject(s): Food Science / General, Nanoscience, and Nanotechnology & MEMS

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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