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010   $a981-10-6986-7
024 7 $a10.1007/978-981-10-6986-4
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035   $a(DE-He213)978-981-10-6986-4
035   $a(MiAaPQ)EBC5215346
035   $z(PPN)258866535
035   $a(PPN)223953075
035   $a(MiAaPQ)EBC6235546
035   $a(EXLCZ)993790000000544791
100   $a20180104d2018      u|         0
101 0 $aeng
135   $aurnn|008mamaa
181   $ctxt$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 13$aAn Introduction to Food Grade Nanoemulsions /$fby Nandita Dasgupta, Shivendu Ranjan
205   $a1st ed. 2018.
210  1$aSingapore :$cSpringer Singapore :$cImprint: Springer,$d2018.
215   $a1 online resource (XXII, 182 p. 21 illus., 19 illus. in color.) 
225 1 $aEnvironmental Chemistry for a Sustainable World,$x2213-7114 ;$v13
311 08$a981-10-6985-9 
320   $aIncludes bibliographical references at the end of each chapters.
330   $aThis book provides authentic and comprehensive information on the concepts, methods, functional details and applications of nano-emulsions. Following an introduction to the applications of nanotechnology in the development of foods, it elaborates on food-grade nano-emulsion and their significance, discusses various techniques and methods for producing food-grade nano-emulsion, and reviews the main ingredient and component of food-grade nano-emulsions. Further, the book includes a critical review of the engineering aspect of fabricating food-grade nano-emulsions and describe recently developed vitamin encapsulated nano-systems. In closing, it discuss the challenges and opportunities of characterizing nano-emulsified systems, the market risks and opportunities of nano-emulsified foods, and packaging techniques and safety issues ? including risk identification and risk management ? for nano-foods. The book offers a unique guide for scientists and researchers working in this field. It will also help researchers, policymakers, industry personnel, journalists and the general public to understand food nanotechnology in great detail.
410  0$aEnvironmental Chemistry for a Sustainable World,$x2213-7114 ;$v13
606   $aBioinformatics
606   $aBiology?Technique
606   $aMicrobiology
606   $aBotanical chemistry
606   $aBioinformatics$3https://scigraph.springernature.com/ontologies/product-market-codes/L15001
606   $aBiological Techniques$3https://scigraph.springernature.com/ontologies/product-market-codes/L28000
606   $aFood Microbiology$3https://scigraph.springernature.com/ontologies/product-market-codes/L23040
606   $aPlant Biochemistry$3https://scigraph.springernature.com/ontologies/product-market-codes/L14021
615  0$aBioinformatics.
615  0$aBiology?Technique.
615  0$aMicrobiology.
615  0$aBotanical chemistry.
615 14$aBioinformatics.
615 24$aBiological Techniques.
615 24$aFood Microbiology.
615 24$aPlant Biochemistry.
676   $a570.285
700   $aDasgupta$b Nandita$4aut$4http://id.loc.gov/vocabulary/relators/aut$0847339
702   $aRanjan$b Shivendu$4aut$4http://id.loc.gov/vocabulary/relators/aut
906   $aBOOK
912   $a9910299418103321
996   $aAn Introduction to Food Grade Nanoemulsions$92502437
997   $aUNINA