Techniques for Nanoencapsulation of Food Ingredients
  • Release Date : 11 December 2013
  • Publisher : Springer
  • Genre : Technology & Engineering
  • Pages : 89 pages
  • ISBN 13 : 1461493862
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Download or read book entitled Techniques for Nanoencapsulation of Food Ingredients by author: C. Anandharamakrishnan which was release on 11 December 2013 and published by Springer with total page 89 pages . This book available in PDF, EPUB and Kindle Format. 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.