Biopolymer Nanostructures for Food Encapsulation Purposes Volume 1 in the Nanoencapsulation in the Food Industry series Nanoencapsulation in the Food Industry Series
Coordonnateur : Jafari Seid Mahdi
Biopolymer Nanostructures for Food Encapsulation Purposes, a volume in the Nanoencapsulation in the Food Industry series, guides readers on how to fabricate and apply nanostructures from different proteins, carbohydrates and chemical sources for food encapsulation purposes. This book covers recent and applied research in all disciplines of bioactive and nutrient delivery. Chapters emphasize original results relating to experimental, theoretical, formulations and/or applications of nano-structured biopolymers.
Section 1: Milk protein nanostructures Section 2: Other protein nanostructures Section 3: Polysaccharide nanostructures Section 4: Synthetic biopolymer nanostructures
academics, students, researchers, industrials, and those who are working or interested in various fields of micro/nanoencapsulation of food, nutraceutical, and pharmaceutical ingredients particularly in the food and pharmaceutical areas.
- Includes updated applications of biopolymer nanostructures from different protein, carbohydrate and chemical sources
- Discloses the current knowledge and potential of biopolymer nanostructures
- Brings the novel applications of biopolymer nanostructures for the development of bioactive delivery systems together
Date de parution : 06-2019
Ouvrage de 668 p.
15x22.8 cm
Thème de Biopolymer Nanostructures for Food Encapsulation Purposes :
Mots-clés :
food nanoencapsulation; encapsulation; byopolymers; food ingredients; nutraceuticals