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Description de l’éditeur

Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way, state-of-the-art details on techniques for nanoencapsulation of bioactive compounds in food and nutraceutical industries.

The book addresses important modern technologies, including biopolymer based nano-particle formation techniques, formulation based processes, such as nano-liposomes and nano-emulsions, process based nano-encapsulation, such as electro-spinning and nano-spray drying, natural nano-carrier based processes, like casein and starch nano-particles, and other recent advances.

This definitive reference manual is ideal for researchers and industry personnel who want to learn more about basic concepts and recent developments in nanotechnology research.
Serves as a compendium of recent techniques and systems for nanoencapsulation of bioactive compoundsBrings together basic concepts and the potential of nanoencapsulation technologies, also including their novel applications in functional foods and nutraceutical systemsIncludes biopolymer based nano-particle formation techniques, formulation based processes, process based nanoencapsulation, and nano-carrier based process

GENRE
Professionnel et technique
SORTIE
2017
11 avril
LANGUE
EN
Anglais
LONGUEUR
636
Pages
ÉDITEUR
Elsevier Science
TAILLE
48.9
Mo

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