Lipid-Based Nanostructures for Food Encapsulation Purposes

Volume 2 in the Nanoencapsulation in the Food Industry series
Erscheinungsjahr 2019
ISBN: 978-0-12-815673-5
Verlag: Elsevier Science Publishing Co Inc

Buch, Englisch, 564 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 880 g

Reihe: Nanoencapsulation in the Food Industry

Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid carriers and surfactant nanoparticles. 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.

Zielgruppe

<p>academics, students, researchers, practitioners, 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</p>

Fachgebiete

• Technische Wissenschaften Technik Allgemein Nanotechnologie
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. An overview of lipid-based nanostructures for encapsulation of food ingredients

Section 1: Nanoemulsions for encapsulation of food ingredients 2. Encapsulation by single O/W and W/O nanoemulsions 3. Encapsulation by double nanoemulsions 4. Encapsulation by structural nanoemulsions 5. Encapsulation by microemulsions 6. Encapsulation by pickering nanoemulsions

Section 2: Lipid nano carriers for encapsulation of food ingredients 7. Encapsulation by solid lipid nanoparticles (SLNs) 8. Encapsulation by nanostructured lipid carriers (NLCs) 9. Encapsulation by nano-organogels (nano-oleogels)

Section 3: Nanostructured phospholipid carriers for encapsulation of food ingredients 10. Encapsulation by nano-liposomes 11. Encapsulation by nano-phytosomes

Section 4: Nanostructured surfactants for encapsulation of food ingredients 12. Encapsulation by niosomes 13. Encapsulation by dendrimeters