| 期刊全称 | An Introduction to Food Grade Nanoemulsions | | 影响因子2023 | Nandita Dasgupta,Shivendu Ranjan | | 视频video | | | 发行地址 | A complete introduction for use of nano-emulsions in food technology and its different applications.Elaborates and comprehensively explains the concept of nano-emulsion.Collection of most updated info | | 学科分类 | Environmental Chemistry for a Sustainable World | | 图书封面 |  | | 影响因子 | This book provides authentic and comprehensive information on the concepts, methods, functional details and applications of nano-emulsions. Following an introduction to the applications of nanotechnology in the development of foods, it elaborates on food-grade nano-emulsion and their significance, discusses various techniques and methods for producing food-grade nano-emulsion, and reviews the main ingredient and component of food-grade nano-emulsions..Further, the book includes a critical review of the engineering aspect of fabricating food-grade nano-emulsions and describe recently developed vitamin encapsulated nano-systems. In closing, it discuss the challenges and opportunities of characterizing nano-emulsified systems, the market risks and opportunities of nano-emulsified foods, and packaging techniques and safety issues – including risk identification and risk management – for nano-foods..The book offers a unique guide for scientists and researchers working in this field. It will also help researchers, policymakers, industry personnel, journalists and the general public to understand food nanotechnology in great detail.. | | Pindex | Book 2018 |
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发表于 2025-3-21 16:48:19
