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Descrizione dell’editore

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

GENERE
Professionali e tecnici
PUBBLICATO
2017
11 aprile
LINGUA
EN
Inglese
PAGINE
636
EDITORE
Elsevier Science
DIMENSIONE
49.1
MB

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