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An Introduction to Food Grade Nanoemulsions

Record Type:	Language materials, printed : Monograph/item
Title/Author:	An Introduction to Food Grade Nanoemulsions/ by Nandita Dasgupta, Shivendu Ranjan.
Author:	Dasgupta, Nandita.
other author:	Ranjan, Shivendu.
Description:	XXII, 182 p. 21 illus., 19 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Bioinformatics. -
Online resource:	https://doi.org/10.1007/978-981-10-6986-4
ISBN:	9789811069864

An Introduction to Food Grade Nanoemulsions
Dasgupta, Nandita.

An Introduction to Food Grade Nanoemulsions[electronic resource] /by Nandita Dasgupta, Shivendu Ranjan. - 1st ed. 2018. - XXII, 182 p. 21 illus., 19 illus. in color.online resource. - Environmental Chemistry for a Sustainable World,132213-7114 ;. - Environmental Chemistry for a Sustainable World,5.

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.

ISBN: 9789811069864

Standard No.: 10.1007/978-981-10-6986-4doiSubjects--Topical Terms:

583857
Bioinformatics.

LC Class. No.: QH324.2-324.25

Dewey Class. No.: 570.285

An Introduction to Food Grade Nanoemulsions
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