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Techniques for Nanoencapsulation of Food Ingredients. 2014 ed.
・ISBN 978-1-4614-9386-0 paper EUR 49.99
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| 著者・編者 | Anandharamakrishnan, C., |
|---|---|
| シリーズ | (SpringerBriefs in Food, Health, and Nutrition) |
| 出版社 | (Springer-Verlag New York Inc., US) |
| 出版年月 | 2013 |
| ページ数 | 89 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A05-53598＞ |
解説
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.