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Více informací o knize Techniques for Nanoencapsulation of Food Ingredients, 1

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Anotace knihy

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.

Parametry knihy

Zařazení knihy Knihy v angličtině Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Other manufacturing technologies

• Plný název: Techniques for Nanoencapsulation of Food Ingredients, 1
• Autor: C. Anandharamakrishnan
• Jazyk: Angličtina
• Vazba: Brožovaná
• Počet stran: 104
• EAN: 9781461493860
• ISBN: 1461493862
• ID: 02093932
• Nakladatelství: Springer, Berlin
• Hmotnost: 202 g
• Rozměry: 235 × 155 × 9 mm
• Datum vydání: 26. November 2013

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