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- Release and Bioavailability of Nanoencapsulated Food Ingredients
Release and Bioavailability of Nanoencapsulated Food Ingredients
ISBN: 9780128156650
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>Release and Bioavailability of Nanoencapsulated Food Ingredients</i><i>,</i> volume five in the <i>Nanoencapsulation</i> <i>in the Food Industry </i>series, reviews different release mechanisms of nanoencapsulated food ingredients. The book discusses mathematical and intelligent modeling of the release of bioactive agents from nano-vehicles to better understand their release mechanisms, while also covering different approaches for studying the release profile of these ingredients (such as in-vitro and in-vivo assays). Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title will be of great value to those engaged in various fields of nanoencapsulation.</p>
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