Techniques for Nanoencapsulation of Food Ingredients is popular PDF and ePub book, written by C. Anandharamakrishnan in 2013-11-26, it is a fantastic choice for those who relish reading online the Technology & Engineering genre. Let's immerse ourselves in this engaging Technology & Engineering book by exploring the summary and details provided below. Remember, Techniques for Nanoencapsulation of Food Ingredients can be Read Online from any device for your convenience.
Techniques for Nanoencapsulation of Food Ingredients Book PDF 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.
Detail Book of Techniques for Nanoencapsulation of Food Ingredients PDF
- Author : C. Anandharamakrishnan
- Release : 26 November 2013
- Publisher : Springer Science & Business Media
- ISBN : 9781461493877
- Genre : Technology & Engineering
- Total Page : 96 pages
- Language : English
- PDF File Size : 16,9 Mb
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