Anandharamakrishnan, C.
Techniques for Nanoencapsulation of Food Ingredients
Table of contents
1. Nanoencapsulation of Food Bioactive Compounds
C. Anandharamakrishnan
2. Techniques for Formation of Nanoemulsions
C. Anandharamakrishnan
3. Bioactive Entrapment Using Lipid-Based Nanocarrier Technology
C. Anandharamakrishnan
4. Liquid-Based Nanoencapsulation Techniques
C. Anandharamakrishnan
5. Electrospraying and Electrospinning Techniques for Nanoencapsulation
C. Anandharamakrishnan
6. Drying Techniques for Nanoencapsulation
C. Anandharamakrishnan
7. Applications of Food-Grade Nanoemulsions
C. Anandharamakrishnan
8. Characterization of Nanoparticles
C. Anandharamakrishnan
9. Safety and Regulations: Current Scenario and Scope
C. Anandharamakrishnan
Keywords: Chemistry, Food Science, Nanochemistry, Nanotechnology and Microengineering
- Author(s)
- Anandharamakrishnan, C.
- Publisher
- Springer
- Publication year
- 2014
- Language
- en
- Edition
- 2014
- Series
- SpringerBriefs in Food, Health, and Nutrition
- Page amount
- 10 pages
- Category
- Natural Sciences
- Format
- Ebook
- eISBN (PDF)
- 9781461493877
