Techniques for Nanoencapsulation of Food Ingredients:
Saved in:
| Main Author: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
New York, NY [u.a.]
Springer
2014
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| Series: | SpringerBriefs in Food, Health, and Nutrition
|
| Subjects: | |
| Online Access: | UBT01 Volltext Inhaltsverzeichnis Abstract |
| Physical Description: | 1 Online-Ressource |
| ISBN: | 9781461493877 |
| DOI: | 10.1007/978-1-4614-9387-7 |
Staff View
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Record in the Search Index
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| adam_text | TECHNIQUES FOR NANOENCAPSULATION OF FOOD INGREDIENTS
/ ANANDHARAMAKRISHNAN, C.
: 2014
TABLE OF CONTENTS / INHALTSVERZEICHNIS
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
DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
TECHNIQUES FOR NANOENCAPSULATION OF FOOD INGREDIENTS
/ ANANDHARAMAKRISHNAN, C.
: 2014
ABSTRACT / INHALTSTEXT
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
DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
|
| any_adam_object | 1 |
| author | Anandharamakrishnan, Chinnaswamy |
| author_facet | Anandharamakrishnan, Chinnaswamy |
| author_role | aut |
| author_sort | Anandharamakrishnan, Chinnaswamy |
| author_variant | c a ca |
| building | Verbundindex |
| bvnumber | BV041544068 |
| callnumber-first | T - Technology |
| callnumber-label | TP248 |
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| dewey-full | 664 641.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology 641 - Food and drink |
| dewey-raw | 664 641.3 |
| dewey-search | 664 641.3 |
| dewey-sort | 3664 |
| dewey-tens | 660 - Chemical engineering 640 - Home and family management |
| discipline | Chemie / Pharmazie Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| doi_str_mv | 10.1007/978-1-4614-9387-7 |
| format | Electronic eBook |
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| spelling | Anandharamakrishnan, Chinnaswamy Verfasser aut Techniques for Nanoencapsulation of Food Ingredients C. Anandharamakrishnan New York, NY [u.a.] Springer 2014 1 Online-Ressource txt rdacontent c rdamedia cr rdacarrier SpringerBriefs in Food, Health, and Nutrition Chemie Ingenieurwissenschaften Food science Nanochemistry Engineering Chemistry Mikroverkapselung (DE-588)4169865-4 gnd rswk-swf Nanotechnologie (DE-588)4327470-5 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Zusatzstoff (DE-588)4117735-6 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 s Zusatzstoff (DE-588)4117735-6 s Nanotechnologie (DE-588)4327470-5 s Mikroverkapselung (DE-588)4169865-4 s 1\p DE-604 Erscheint auch als Druckausgabe 978-1-4614-9386-0 https://doi.org/10.1007/978-1-4614-9387-7 Verlag Volltext Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=026989979&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis Springer Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=026989979&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA Abstract 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Anandharamakrishnan, Chinnaswamy Techniques for Nanoencapsulation of Food Ingredients Chemie Ingenieurwissenschaften Food science Nanochemistry Engineering Chemistry Mikroverkapselung (DE-588)4169865-4 gnd Nanotechnologie (DE-588)4327470-5 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd Zusatzstoff (DE-588)4117735-6 gnd |
| subject_GND | (DE-588)4169865-4 (DE-588)4327470-5 (DE-588)4034901-9 (DE-588)4117735-6 |
| title | Techniques for Nanoencapsulation of Food Ingredients |
| title_auth | Techniques for Nanoencapsulation of Food Ingredients |
| title_exact_search | Techniques for Nanoencapsulation of Food Ingredients |
| title_full | Techniques for Nanoencapsulation of Food Ingredients C. Anandharamakrishnan |
| title_fullStr | Techniques for Nanoencapsulation of Food Ingredients C. Anandharamakrishnan |
| title_full_unstemmed | Techniques for Nanoencapsulation of Food Ingredients C. Anandharamakrishnan |
| title_short | Techniques for Nanoencapsulation of Food Ingredients |
| title_sort | techniques for nanoencapsulation of food ingredients |
| topic | Chemie Ingenieurwissenschaften Food science Nanochemistry Engineering Chemistry Mikroverkapselung (DE-588)4169865-4 gnd Nanotechnologie (DE-588)4327470-5 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd Zusatzstoff (DE-588)4117735-6 gnd |
| topic_facet | Chemie Ingenieurwissenschaften Food science Nanochemistry Engineering Chemistry Mikroverkapselung Nanotechnologie Lebensmitteltechnologie Zusatzstoff |
| url | https://doi.org/10.1007/978-1-4614-9387-7 http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=026989979&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=026989979&sequence=000003&line_number=0002&func_code=DB_RECORDS&service_type=MEDIA |
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