Mohlo by sa vám tiež páčiť

Viac informácií o knihe Techniques for Nanoencapsulation of Food Ingredients, 1

• Parametre knihy
• Anotácia kniha
• Obľúbené z iného súdka

Nákupom získate 175 bodov

Anotácia knihy

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.

Parametre knihy

Zaradenie knihy Knihy po anglicky Technology, engineering, agriculture Industrial chemistry & manufacturing technologies Other manufacturing technologies

• Celý názov: Techniques for Nanoencapsulation of Food Ingredients, 1
• Autor: C. Anandharamakrishnan
• Jazyk: Angličtina
• Väzba: Brožovaná
• Počet strán: 104
• EAN: 9781461493860
• ISBN: 1461493862
• ID: 02093932
• Nakladateľ: Springer, Berlin
• Hmotnosť: 202 g
• Rozmery: 235 × 155 × 9 mm
• Dátum vydania: 26. November 2013

Obľúbené z iného súdka

---

---

---