"Techniques for nanoencapsulation of food ingredients" - Information and Links:

Techniques for nanoencapsulation of food ingredients

"Techniques for nanoencapsulation of food ingredients" was published by Springer in 2014 - New York, it has 89 pages and the language of the book is English.


“Techniques for nanoencapsulation of food ingredients” Metadata:

  • Title: ➤  Techniques for nanoencapsulation of food ingredients
  • Author:
  • Language: English
  • Number of Pages: 89
  • Publisher: Springer
  • Publish Date:
  • Publish Location: New York

“Techniques for nanoencapsulation of food ingredients” Subjects and Themes:

Edition Specifications:

  • Pagination: x, 89 pages

Edition Identifiers:

AI-generated Review of “Techniques for nanoencapsulation of food ingredients”:


"Techniques for nanoencapsulation of food ingredients" Table Of Contents:

  • 1- 1. Nanoencapsulation of food bioactive compounds
  • 2- 2. Techniques for formation of nanoemulsions
  • 3- 3. Bioactive entrapment using lipid-based nanocarrier technology
  • 4- 4. Liquid-based nanoencapsulation techniques
  • 5- 5. Electrospraying and electrospinning techniques for nanoencapsulation
  • 6- 6. Drying techniques for nanoencapsulation
  • 7- 7. Applications of food-grade nanoemulsions
  • 8- 8. Characterization of nanoparticles
  • 9- 9. Safety and regulations: current scenario and scope.

"Techniques for nanoencapsulation of food ingredients" Description:

The Open Library:

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--

Open Data:

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

Read “Techniques for nanoencapsulation of food ingredients”:

Read “Techniques for nanoencapsulation of food ingredients” by choosing from the options below.

Search for “Techniques for nanoencapsulation of food ingredients” downloads:

Visit our Downloads Search page to see if downloads are available.

Find “Techniques for nanoencapsulation of food ingredients” in Libraries Near You:

Read or borrow “Techniques for nanoencapsulation of food ingredients” from your local library.

Buy “Techniques for nanoencapsulation of food ingredients” online:

Shop for “Techniques for nanoencapsulation of food ingredients” on popular online marketplaces.