Techniques for nanoencapsulation of food ingredients:
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 advan...
Gespeichert in:
| 1. Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
New York, NY [u.a.]
Springer
2014
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| Schriftenreihe: | SpringerBriefs in food, health, and nutrition
|
| Schlagworte: | |
| Online-Zugang: | Publisher description Table of contents only Inhaltsverzeichnis |
| Zusammenfassung: | 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.. |
| Beschreibung: | Includes bibliographical references (pages 73-85) and index |
| Beschreibung: | X, 89 S. Ill., graph. Darst. 24 cm |
| ISBN: | 9781461493860 1461493862 9781461493877 1461493870 |
Internformat
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Datensatz im Suchindex
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| adam_text | TECHNIQUES FOR NANOENCAPSULATION OF FOOD INGREDIENTS
/ ANANDHARAMAKRISHNAN, C. [AUTHOR.]
: 2014
TABLE OF CONTENTS / INHALTSVERZEICHNIS
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
DIESES SCHRIFTSTUECK WURDE MASCHINELL ERZEUGT.
|
| any_adam_object | 1 |
| author | Anandharamakrishnan, Chinnaswamy |
| author_facet | Anandharamakrishnan, Chinnaswamy |
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| dewey-ones | 664 - Food technology |
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| discipline | Chemie / Pharmazie Technik Chemie Lebensmitteltechnologie |
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| illustrated | Illustrated |
| indexdate | 2024-07-10T01:19:37Z |
| institution | BVB |
| isbn | 9781461493860 1461493862 9781461493877 1461493870 |
| language | English |
| lccn | 013953883 |
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| physical | X, 89 S. Ill., graph. Darst. 24 cm |
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| series2 | SpringerBriefs in food, health, and nutrition |
| spelling | Anandharamakrishnan, Chinnaswamy Verfasser aut Techniques for nanoencapsulation of food ingredients C. Anandharamakrishnan New York, NY [u.a.] Springer 2014 X, 89 S. Ill., graph. Darst. 24 cm txt rdacontent n rdamedia nc rdacarrier SpringerBriefs in food, health, and nutrition Includes bibliographical references (pages 73-85) and index 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.. Nanotechnologies eclas Produits alimentaires eclas Edible coatings Microencapsulation Nanotechnologies Produits alimentaires Nanotechnologie (DE-588)4327470-5 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Mikroverkapselung (DE-588)4169865-4 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 b DE-604 http://www.loc.gov/catdir/enhancements/fy1404/2013953883-d.html Publisher description http://www.loc.gov/catdir/enhancements/fy1404/2013953883-t.html Table of contents only LoC Fremddatenuebernahme application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=027801322&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Anandharamakrishnan, Chinnaswamy Techniques for nanoencapsulation of food ingredients Nanotechnologies eclas Produits alimentaires eclas Edible coatings Microencapsulation Nanotechnologies Produits alimentaires Nanotechnologie (DE-588)4327470-5 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd Mikroverkapselung (DE-588)4169865-4 gnd Zusatzstoff (DE-588)4117735-6 gnd |
| subject_GND | (DE-588)4327470-5 (DE-588)4034901-9 (DE-588)4169865-4 (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 | Nanotechnologies eclas Produits alimentaires eclas Edible coatings Microencapsulation Nanotechnologies Produits alimentaires Nanotechnologie (DE-588)4327470-5 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd Mikroverkapselung (DE-588)4169865-4 gnd Zusatzstoff (DE-588)4117735-6 gnd |
| topic_facet | Nanotechnologies Produits alimentaires Edible coatings Microencapsulation Nanotechnologie Lebensmitteltechnologie Mikroverkapselung Zusatzstoff |
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