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Can I read Techniques for Nanoencapsulation of Food Ingredients (SpringerBriefs in Food, Health, and Nutrition) on EtoBox?
Techniques for Nanoencapsulation of Food Ingredients (SpringerBriefs in Food, Health, and Nutrition) by C. Anandharamakrishnan (auth.) is a nonfiction available to read on EtoBox.
What is Techniques for Nanoencapsulation of Food Ingredients (SpringerBriefs in Food, Health, and Nutrition) about?
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. Erscheinungsdatum: 26.11.2013
Who reads Techniques for Nanoencapsulation of Food Ingredients (SpringerBriefs in Food, Health, and Nutrition)?
It is typically read by self-directed learners exploring a subject in depth.
Common subject areas: history, science, philosophy, social sciences.
- Author
- C. Anandharamakrishnan (auth.)
- Publisher
- Springer-Verlag New York
- Published
- 2014
- Language
- EN
- ISBN
- 9781461493860
- Category
- nonfiction
- Subjects
- Engineering, Cooking, Science