TY  - BOOK
AU  - Anandharamakrishnan,C.
ED  - SpringerLink (Online service)
TI  - Techniques for Nanoencapsulation of Food Ingredients
T2  - SpringerBriefs in Food, Health, and Nutrition,
SN  - 9781461493877
AV  - TP248.65.F66 
U1  - 641.3 23
PY  - 2014///
CY  - New York, NY
PB  - Springer New York, Imprint: Springer
KW  - chemistry
KW  - Food science
KW  - Nanochemistry
KW  - engineering
KW  - Chemistry
KW  - Food Science
KW  - Nanotechnology and Microengineering
N1  - Nanoencapsulation of Food Bioactive Compounds -- Techniques for Formation of Nanoemulsions -- Bioactive Entrapment using Lipid-based Nanocarrier Technology -- Liquid Based Nanoencapsulation Techniques -- Electro-spraying and Electro-spinning technique for Nanoencapsulation -- Drying techniques for Nanoencapsulation -- Applications of food grade Nanoemulsion -- Characterization of nanoparticles -- Safety and Regulations – Current Scenario and Scope
N2  - 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
UR  - http://dx.doi.org/10.1007/978-1-4614-9387-7
ER  -