- Titulinis
- Dalykinė ir mokslinė literatūra
- Technologijos mokslai
- Characterization of Nanoencapsulated Food Ingredients
Characterization of Nanoencapsulated Food Ingredients
ISBN: 9780128156674
Leidimo metai: 2020
Leidėjas: Academic Press
Leidinio kalba: Anglų
Formatas: Minkšti viršeliai
Formatas: 9×6
Leidimo metai: 2020
Leidėjas: Academic Press
Leidinio kalba: Anglų
Formatas: Minkšti viršeliai
Formatas: 9×6
Aprašymas
<p><i>Characterization of Nanoencapsulated Food Ingredients, Volume Four </i>in the N<i>anoencapsulation in the Food Industry </i>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. </p> <p>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.</p> <p>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.</p>
Atsiliepimai (0)
Palikite atsiliepimą
