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Erschienen in:

2014 | OriginalPaper | Buchkapitel

1. Nanoencapsulation of Food Bioactive Compounds

verfasst von : C. Anandharamakrishnan

Erschienen in: Techniques for Nanoencapsulation of Food Ingredients

Verlag: Springer New York

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Abstract

Nanoscience and nanotechnology are new frontiers of this century and becoming highly important due to its wide application in various fields. Food nanotechnology is an emerging technology being potential to generate innovative products and processes in the food industry. Many reviews and research papers have been published on application of nanotechnology in foods. However, only a few reports are focused on nanoencapsulation of food ingredients. Therefore, the main focus here is to discuss the various nanoencapsulation techniques, their advantages, flaws and variations, as well as to appraise the interesting emerging technologies and trends in this field, along with the safety and regulatory issues.

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Titel: Nanoencapsulation of Food Bioactive Compounds
verfasst von: C. Anandharamakrishnan
Verlag: Springer New York
Buch: Techniques for Nanoencapsulation of Food Ingredients
Print ISBN: 978-1-4614-9386-0

Electronic ISBN: 978-1-4614-9387-7

Copyright-Jahr: 2014
DOI: https://doi.org/10.1007/978-1-4614-9387-7_1

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