03523nam 22006135 450 991029941810332120250609110700.0981-10-6986-710.1007/978-981-10-6986-4(CKB)3790000000544791(DE-He213)978-981-10-6986-4(MiAaPQ)EBC5215346(PPN)258866535(PPN)223953075(MiAaPQ)EBC6235546(EXLCZ)99379000000054479120180104d2018 u| 0engurnn|008mamaatxtrdacontentcrdamediacrrdacarrierAn Introduction to Food Grade Nanoemulsions /by Nandita Dasgupta, Shivendu Ranjan1st ed. 2018.Singapore :Springer Singapore :Imprint: Springer,2018.1 online resource (XXII, 182 p. 21 illus., 19 illus. in color.) Environmental Chemistry for a Sustainable World,2213-7114 ;13981-10-6985-9 Includes bibliographical references at the end of each chapters.This book provides authentic and comprehensive information on the concepts, methods, functional details and applications of nano-emulsions. Following an introduction to the applications of nanotechnology in the development of foods, it elaborates on food-grade nano-emulsion and their significance, discusses various techniques and methods for producing food-grade nano-emulsion, and reviews the main ingredient and component of food-grade nano-emulsions. Further, the book includes a critical review of the engineering aspect of fabricating food-grade nano-emulsions and describe recently developed vitamin encapsulated nano-systems. In closing, it discuss the challenges and opportunities of characterizing nano-emulsified systems, the market risks and opportunities of nano-emulsified foods, and packaging techniques and safety issues – including risk identification and risk management – for nano-foods. The book offers a unique guide for scientists and researchers working in this field. It will also help researchers, policymakers, industry personnel, journalists and the general public to understand food nanotechnology in great detail.Environmental Chemistry for a Sustainable World,2213-7114 ;13BioinformaticsBiology—TechniqueMicrobiologyBotanical chemistryBioinformaticshttps://scigraph.springernature.com/ontologies/product-market-codes/L15001Biological Techniqueshttps://scigraph.springernature.com/ontologies/product-market-codes/L28000Food Microbiologyhttps://scigraph.springernature.com/ontologies/product-market-codes/L23040Plant Biochemistryhttps://scigraph.springernature.com/ontologies/product-market-codes/L14021Bioinformatics.Biology—Technique.Microbiology.Botanical chemistry.Bioinformatics.Biological Techniques.Food Microbiology.Plant Biochemistry.570.285Dasgupta Nanditaauthttp://id.loc.gov/vocabulary/relators/aut847339Ranjan Shivenduauthttp://id.loc.gov/vocabulary/relators/autBOOK9910299418103321An Introduction to Food Grade Nanoemulsions2502437UNINA