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Anandharamakrishnan, C.

Techniques for Nanoencapsulation of Food Ingredients

Anandharamakrishnan, C. - Techniques for Nanoencapsulation of Food Ingredients, e-bok

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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

Nyckelord: Chemistry, Food Science, Nanochemistry, Nanotechnology and Microengineering

Författare
Utgivare
Springer
Utgivningsår
2014
Språk
en
Utgåva
2014
Serie
SpringerBriefs in Food, Health, and Nutrition
Kategori
Naturvetenskaper
Format
E-bok
eISBN (PDF)
9781461493877

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