Téléchargez le livre : Characterization of Nanoencapsulated Food Ingredients

Characterization of Nanoencapsulated Food Ingredients

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Academic Press


Paru le : 2020-03-07

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Description
Characterization of Nanoencapsulated Food Ingredients, Volume Four in the Nanoencapsulation in the Food Industry series, introduces some of the common instrumental analysis and characterization methods for the evaluation of nanocarriers and nanoencapsulated ingredients in terms of their morphology, size distribution, surface charge and composition, appearance, physicochemical and rheological properties, and antioxidant activity. Divided in five sections, the book covers the qualitative and quantitative properties of nanoencapsulated food ingredients by different characterization techniques, besides correlating nanocarrier behavior to their physicochemical and functional properties. Authored by a team of global experts in the fields of nano- and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation and nanodelivery systems. - Shows how different properties of nanoencapsulated food ingredients can be analyzed - Presents the mechanism of each characterization technique - Investigates how the analytical results can be understood with nanoencapsulated ingredients
Pages
696 pages
Collection
n.c
Parution
2020-03-07
Marque
Academic Press
EAN papier
9780128156674
EAN EPUB SANS DRM
9780128156681
Informations sur l'ebook
Prix
211,75 €

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