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[null,"1.","Record Nr.",null,"UNINA9910299418103321"]
[null,null,"Autore",null,"Dasgupta Nandita"]
[null,null,"Titolo",null,"An Introduction to Food Grade Nanoemulsions / / by Nandita Dasgupta, Shivendu Ranjan"]
[null,null,"Pubbl/distr/stampa",null,"Singapore : , : Springer Singapore : , : Imprint : Springer, , 2018"]
[null,null,"ISBN",null,"981-10-6986-7"]
[null,null,"Edizione",null,"[1st ed. 2018.]"]
[null,null,"Descrizione fisica",null,"1 online resource (XXII, 182 p. 21 illus., 19 illus. in color.)"]
[null,null,"Collana",null,"Environmental Chemistry for a Sustainable World, , 2213-7114 ; ; 13"]
[null,null,"Disciplina",null,"570.285"]
[null,null,"Soggetti",null,"Bioinformatics"]
[{"$nulls":4},"Biology—Technique"]
[{"$nulls":4},"Microbiology"]
[{"$nulls":4},"Botanical chemistry"]
[{"$nulls":4},"Biological Techniques"]
[{"$nulls":4},"Food Microbiology"]
[{"$nulls":4},"Plant Biochemistry"]
[null,null,"Lingua di pubblicazione",null,"Inglese"]
[null,null,"Formato",null,"Materiale a stampa"]
[null,null,null,"Livello bibliografico","Monografia"]
[null,null,null,"Nota di bibliografia","Includes bibliographical references at the end of each chapters."]
[null,null,null,"Sommario/riassunto","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."]