Nanoencapsulation Technologies for the Food and Nutraceutical Industries [Paperback]

Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way, state-of-the-art details on techniques for nanoencapsulation of bioactive compounds in food and nutraceutical industries.

The book addresses important modern technologies, including biopolymer based nano-particle formation techniques, formulation based processes, such as nano-liposomes and nano-emulsions, process based nano-encapsulation, such as electro-spinning and nano-spray drying, natural nano-carrier based processes, like casein and starch nano-particles, and other recent advances.

This definitive reference manual is ideal for researchers and industry personnel who want to learn more about basic concepts and recent developments in nanotechnology research.

• Serves as a compendium of recent techniques and systems for nanoencapsulation of bioactive compounds
• Brings together basic concepts and the potential of nanoencapsulation technologies, also including their novel applications in functional foods and nutraceutical systems
• Includes biopolymer based nano-particle formation techniques, formulation based processes, process based nanoencapsulation, and nano-carrier based process

1. An overview of nanoencapsulation techniques and their classification

Part One: Lipid-Formulation Based Nanoencapsulation Technologies 2. Encapsulation by nanoemulsions 3. Encapsulation by nanoliposomes 4. Encapsulation by nanostructured lipid carriers

Part Two: Natural Nanocarrier-Based Nanoencapsulation Technologies 5. Nanocapsule formation by caseins 6. Nanocapsule formation by nanocrystals 7. Nanocapsule formation by cyclodextrins

Part Three: Nanoencapsulation TechnologilÇ