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  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Techniques for Nanoencapsulation of Food Ingredients

Techniques for Nanoencapsulation of Food Ingredients

Anandharamakrishnan, C.

Paperback

Series: Springerbriefs in Food, Health, and Nutrition

Technology & EngineeringGeneral Science

ISBN10: 1461493862
ISBN13: 9781461493860
Publisher: Springer Nature
Published: Nov 26 2013
Pages: 89
Weight: 0.33
Height: 0.21 Width: 6.14 Depth: 9.21
Language: English
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.

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