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...
Saved in:
| Main Author: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
New York, NY [u.a.]
Springer
2014
|
| Series: | SpringerBriefs in food, health, and nutrition
|
| Subjects: | |
| Online Access: | Publisher description Table of contents only Inhaltsverzeichnis |
| Summary: | 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.. |
| Item Description: | Includes bibliographical references (pages 73-85) and index |
| Physical Description: | X, 89 S. Ill., graph. Darst. 24 cm |
| ISBN: | 9781461493860 1461493862 9781461493877 1461493870 |
Staff View
MARC
| LEADER | 00000nam a2200000 c 4500 | ||
|---|---|---|---|
| 001 | BV042364956 | ||
| 003 | DE-604 | ||
| 005 | 20150427 | ||
| 007 | t | ||
| 008 | 150217s2014 xxuad|| |||| 00||| eng d | ||
| 010 | |a 013953883 | ||
| 020 | |a 9781461493860 |9 978-1-4614-9386-0 | ||
| 020 | |a 1461493862 |9 1-4614-9386-2 | ||
| 020 | |a 9781461493877 |9 978-1-4614-9387-7 | ||
| 020 | |a 1461493870 |9 1-4614-9387-0 | ||
| 035 | |a (OCoLC)904727176 | ||
| 035 | |a (DE-599)BVBBV042364956 | ||
| 040 | |a DE-604 |b ger |e aacr | ||
| 041 | 0 | |a eng | |
| 044 | |a xxu |c US | ||
| 049 | |a DE-M49 | ||
| 050 | 0 | |a TP451.E3 | |
| 082 | 0 | |a 664/.0286 |2 23 | |
| 084 | |a CHE 380f |2 stub | ||
| 084 | |a LEB 430f |2 stub | ||
| 084 | |a TEC 030f |2 stub | ||
| 084 | |a LEB 110f |2 stub | ||
| 100 | 1 | |a Anandharamakrishnan, Chinnaswamy |e Verfasser |4 aut | |
| 245 | 1 | 0 | |a Techniques for nanoencapsulation of food ingredients |c C. Anandharamakrishnan |
| 264 | 1 | |a New York, NY [u.a.] |b Springer |c 2014 | |
| 300 | |a X, 89 S. |b Ill., graph. Darst. |c 24 cm | ||
| 336 | |b txt |2 rdacontent | ||
| 337 | |b n |2 rdamedia | ||
| 338 | |b nc |2 rdacarrier | ||
| 490 | 0 | |a SpringerBriefs in food, health, and nutrition | |
| 500 | |a Includes bibliographical references (pages 73-85) and index | ||
| 520 | |a 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.. | ||
| 650 | 7 | |a Nanotechnologies |2 eclas | |
| 650 | 7 | |a Produits alimentaires |2 eclas | |
| 650 | 4 | |a Edible coatings | |
| 650 | 4 | |a Microencapsulation | |
| 650 | 4 | |a Nanotechnologies | |
| 650 | 4 | |a Produits alimentaires | |
| 650 | 0 | 7 | |a Nanotechnologie |0 (DE-588)4327470-5 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Lebensmitteltechnologie |0 (DE-588)4034901-9 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Mikroverkapselung |0 (DE-588)4169865-4 |2 gnd |9 rswk-swf |
| 650 | 0 | 7 | |a Zusatzstoff |0 (DE-588)4117735-6 |2 gnd |9 rswk-swf |
| 689 | 0 | 0 | |a Lebensmitteltechnologie |0 (DE-588)4034901-9 |D s |
| 689 | 0 | 1 | |a Zusatzstoff |0 (DE-588)4117735-6 |D s |
| 689 | 0 | 2 | |a Nanotechnologie |0 (DE-588)4327470-5 |D s |
| 689 | 0 | 3 | |a Mikroverkapselung |0 (DE-588)4169865-4 |D s |
| 689 | 0 | |C b |5 DE-604 | |
| 856 | 4 | |u http://www.loc.gov/catdir/enhancements/fy1404/2013953883-d.html |3 Publisher description | |
| 856 | 4 | |u http://www.loc.gov/catdir/enhancements/fy1404/2013953883-t.html |3 Table of contents only | |
| 856 | 4 | 2 | |m LoC Fremddatenuebernahme |q application/pdf |u 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 |3 Inhaltsverzeichnis |
| 999 | |a oai:aleph.bib-bvb.de:BVB01-027801322 | ||
Record in the Search Index
| _version_ | 1804152998295764992 |
|---|---|
| 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 |
| author_role | aut |
| author_sort | Anandharamakrishnan, Chinnaswamy |
| author_variant | c a ca |
| building | Verbundindex |
| bvnumber | BV042364956 |
| callnumber-first | T - Technology |
| callnumber-label | TP451 |
| callnumber-raw | TP451.E3 |
| callnumber-search | TP451.E3 |
| callnumber-sort | TP 3451 E3 |
| callnumber-subject | TP - Chemical Technology |
| classification_tum | CHE 380f LEB 430f TEC 030f LEB 110f |
| ctrlnum | (OCoLC)904727176 (DE-599)BVBBV042364956 |
| dewey-full | 664/.0286 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 664 - Food technology |
| dewey-raw | 664/.0286 |
| dewey-search | 664/.0286 |
| dewey-sort | 3664 3286 |
| dewey-tens | 660 - Chemical engineering |
| discipline | Chemie / Pharmazie Technik Chemie Lebensmitteltechnologie |
| format | Book |
| fullrecord | <?xml version="1.0" encoding="UTF-8"?><collection xmlns="http://www.loc.gov/MARC21/slim"><record><leader>03176nam a2200637 c 4500</leader><controlfield tag="001">BV042364956</controlfield><controlfield tag="003">DE-604</controlfield><controlfield tag="005">20150427 </controlfield><controlfield tag="007">t</controlfield><controlfield tag="008">150217s2014 xxuad|| |||| 00||| eng d</controlfield><datafield tag="010" ind1=" " ind2=" "><subfield code="a">013953883</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781461493860</subfield><subfield code="9">978-1-4614-9386-0</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1461493862</subfield><subfield code="9">1-4614-9386-2</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">9781461493877</subfield><subfield code="9">978-1-4614-9387-7</subfield></datafield><datafield tag="020" ind1=" " ind2=" "><subfield code="a">1461493870</subfield><subfield code="9">1-4614-9387-0</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(OCoLC)904727176</subfield></datafield><datafield tag="035" ind1=" " ind2=" "><subfield code="a">(DE-599)BVBBV042364956</subfield></datafield><datafield tag="040" ind1=" " ind2=" "><subfield code="a">DE-604</subfield><subfield code="b">ger</subfield><subfield code="e">aacr</subfield></datafield><datafield tag="041" ind1="0" ind2=" "><subfield code="a">eng</subfield></datafield><datafield tag="044" ind1=" " ind2=" "><subfield code="a">xxu</subfield><subfield code="c">US</subfield></datafield><datafield tag="049" ind1=" " ind2=" "><subfield code="a">DE-M49</subfield></datafield><datafield tag="050" ind1=" " ind2="0"><subfield code="a">TP451.E3</subfield></datafield><datafield tag="082" ind1="0" ind2=" "><subfield code="a">664/.0286</subfield><subfield code="2">23</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">CHE 380f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">LEB 430f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">TEC 030f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="084" ind1=" " ind2=" "><subfield code="a">LEB 110f</subfield><subfield code="2">stub</subfield></datafield><datafield tag="100" ind1="1" ind2=" "><subfield code="a">Anandharamakrishnan, Chinnaswamy</subfield><subfield code="e">Verfasser</subfield><subfield code="4">aut</subfield></datafield><datafield tag="245" ind1="1" ind2="0"><subfield code="a">Techniques for nanoencapsulation of food ingredients</subfield><subfield code="c">C. Anandharamakrishnan</subfield></datafield><datafield tag="264" ind1=" " ind2="1"><subfield code="a">New York, NY [u.a.]</subfield><subfield code="b">Springer</subfield><subfield code="c">2014</subfield></datafield><datafield tag="300" ind1=" " ind2=" "><subfield code="a">X, 89 S.</subfield><subfield code="b">Ill., graph. Darst.</subfield><subfield code="c">24 cm</subfield></datafield><datafield tag="336" ind1=" " ind2=" "><subfield code="b">txt</subfield><subfield code="2">rdacontent</subfield></datafield><datafield tag="337" ind1=" " ind2=" "><subfield code="b">n</subfield><subfield code="2">rdamedia</subfield></datafield><datafield tag="338" ind1=" " ind2=" "><subfield code="b">nc</subfield><subfield code="2">rdacarrier</subfield></datafield><datafield tag="490" ind1="0" ind2=" "><subfield code="a">SpringerBriefs in food, health, and nutrition</subfield></datafield><datafield tag="500" ind1=" " ind2=" "><subfield code="a">Includes bibliographical references (pages 73-85) and index</subfield></datafield><datafield tag="520" ind1=" " ind2=" "><subfield code="a">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..</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Nanotechnologies</subfield><subfield code="2">eclas</subfield></datafield><datafield tag="650" ind1=" " ind2="7"><subfield code="a">Produits alimentaires</subfield><subfield code="2">eclas</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Edible coatings</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Microencapsulation</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Nanotechnologies</subfield></datafield><datafield tag="650" ind1=" " ind2="4"><subfield code="a">Produits alimentaires</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Nanotechnologie</subfield><subfield code="0">(DE-588)4327470-5</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Lebensmitteltechnologie</subfield><subfield code="0">(DE-588)4034901-9</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Mikroverkapselung</subfield><subfield code="0">(DE-588)4169865-4</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="650" ind1="0" ind2="7"><subfield code="a">Zusatzstoff</subfield><subfield code="0">(DE-588)4117735-6</subfield><subfield code="2">gnd</subfield><subfield code="9">rswk-swf</subfield></datafield><datafield tag="689" ind1="0" ind2="0"><subfield code="a">Lebensmitteltechnologie</subfield><subfield code="0">(DE-588)4034901-9</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="1"><subfield code="a">Zusatzstoff</subfield><subfield code="0">(DE-588)4117735-6</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="2"><subfield code="a">Nanotechnologie</subfield><subfield code="0">(DE-588)4327470-5</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2="3"><subfield code="a">Mikroverkapselung</subfield><subfield code="0">(DE-588)4169865-4</subfield><subfield code="D">s</subfield></datafield><datafield tag="689" ind1="0" ind2=" "><subfield code="C">b</subfield><subfield code="5">DE-604</subfield></datafield><datafield tag="856" ind1="4" ind2=" "><subfield code="u">http://www.loc.gov/catdir/enhancements/fy1404/2013953883-d.html</subfield><subfield code="3">Publisher description</subfield></datafield><datafield tag="856" ind1="4" ind2=" "><subfield code="u">http://www.loc.gov/catdir/enhancements/fy1404/2013953883-t.html</subfield><subfield code="3">Table of contents only</subfield></datafield><datafield tag="856" ind1="4" ind2="2"><subfield code="m">LoC Fremddatenuebernahme</subfield><subfield code="q">application/pdf</subfield><subfield code="u">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</subfield><subfield code="3">Inhaltsverzeichnis</subfield></datafield><datafield tag="999" ind1=" " ind2=" "><subfield code="a">oai:aleph.bib-bvb.de:BVB01-027801322</subfield></datafield></record></collection> |
| id | DE-604.BV042364956 |
| illustrated | Illustrated |
| indexdate | 2024-07-10T01:19:37Z |
| institution | BVB |
| isbn | 9781461493860 1461493862 9781461493877 1461493870 |
| language | English |
| lccn | 013953883 |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-027801322 |
| oclc_num | 904727176 |
| open_access_boolean | |
| owner | DE-M49 DE-BY-TUM |
| owner_facet | DE-M49 DE-BY-TUM |
| physical | X, 89 S. Ill., graph. Darst. 24 cm |
| publishDate | 2014 |
| publishDateSearch | 2014 |
| publishDateSort | 2014 |
| publisher | Springer |
| record_format | marc |
| 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 |
| url | http://www.loc.gov/catdir/enhancements/fy1404/2013953883-d.html http://www.loc.gov/catdir/enhancements/fy1404/2013953883-t.html 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 |
| work_keys_str_mv | AT anandharamakrishnanchinnaswamy techniquesfornanoencapsulationoffoodingredients |