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Anandharamakrishnan, C.

Techniques for Nanoencapsulation of Food Ingredients

Anandharamakrishnan, C. - Techniques for Nanoencapsulation of Food Ingredients, ebook

65,55€

Ebook, PDF with Adobe DRM
ISBN: 9781461493877
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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)
Publisher
Springer
Publication year
2014
Language
en
Edition
2014
Series
SpringerBriefs in Food, Health, and Nutrition
Category
Natural Sciences
Format
Ebook
eISBN (PDF)
9781461493877

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