An Introduction to Food Grade Nanoemulsions

Nonfiction, Science & Nature, Science, Biological Sciences, Physiology, Biology
Cover of the book An Introduction to Food Grade Nanoemulsions by Nandita Dasgupta, Shivendu Ranjan, Springer Singapore
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Author: Nandita Dasgupta, Shivendu Ranjan ISBN: 9789811069864
Publisher: Springer Singapore Publication: January 3, 2018
Imprint: Springer Language: English
Author: Nandita Dasgupta, Shivendu Ranjan
ISBN: 9789811069864
Publisher: Springer Singapore
Publication: January 3, 2018
Imprint: Springer
Language: English

This book provides authentic and comprehensive information on the concepts, methods, functional details and applications of nano-emulsions. Following an introduction to the applications of nanotechnology in the development of foods, it elaborates on food-grade nano-emulsion and their significance, discusses various techniques and methods for producing food-grade nano-emulsion, and reviews the main ingredient and component of food-grade nano-emulsions.

Further, the book includes a critical review of the engineering aspect of fabricating food-grade nano-emulsions and describe recently developed vitamin encapsulated nano-systems. In closing, it discuss the challenges and opportunities of characterizing nano-emulsified systems, the market risks and opportunities of nano-emulsified foods, and packaging techniques and safety issues – including risk identification and risk management – for nano-foods.

The book offers a unique guide for scientists and researchers working in this field. It will also help researchers, policymakers, industry personnel, journalists and the general public to understand food nanotechnology in great detail.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

This book provides authentic and comprehensive information on the concepts, methods, functional details and applications of nano-emulsions. Following an introduction to the applications of nanotechnology in the development of foods, it elaborates on food-grade nano-emulsion and their significance, discusses various techniques and methods for producing food-grade nano-emulsion, and reviews the main ingredient and component of food-grade nano-emulsions.

Further, the book includes a critical review of the engineering aspect of fabricating food-grade nano-emulsions and describe recently developed vitamin encapsulated nano-systems. In closing, it discuss the challenges and opportunities of characterizing nano-emulsified systems, the market risks and opportunities of nano-emulsified foods, and packaging techniques and safety issues – including risk identification and risk management – for nano-foods.

The book offers a unique guide for scientists and researchers working in this field. It will also help researchers, policymakers, industry personnel, journalists and the general public to understand food nanotechnology in great detail.

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