| 书目名称 | Techniques for Nanoencapsulation of Food Ingredients | | 编辑 | C. Anandharamakrishnan | | 视频video | | | 丛书名称 | SpringerBriefs in Food, Health, and Nutrition | | 图书封面 |  | | 描述 | 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. | | 出版日期 | Book 2014 | | 关键词 | bioactive compounds; encapsulation; nanoparticles | | 版次 | 1 | | doi | https://doi.org/10.1007/978-1-4614-9387-7 | | isbn_softcover | 978-1-4614-9386-0 | | isbn_ebook | 978-1-4614-9387-7Series ISSN 2197-571X Series E-ISSN 2197-5728 | | issn_series | 2197-571X | | copyright | C. Anandharamakrishnan 2014 |
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发表于 2025-3-21 17:37:28
