Characterization of Nanoencapsulated Food Ingredients

ISBN: 9780128156674 出版年：2020 页码：698 Academic Press_RM

Characterization of Nanoencapsulated Food Ingredients, Volume Four in the N anoencapsulation in the Food Industry series, introduces some of the common instrumental analysis and characterization methods for the evaluation of nanocarriers and nanoencapsulated ingredients in terms of their morphology, size distribution, surface charge and composition, appearance, physicochemical and rheological properties, and antioxidant activity.銆€銆€ Divided in five sections, the book covers the qualitative and quantitative properties of nanoencapsulated food ingredients by different characterization techniques, besides correlating nanocarrier behavior to their physicochemical and functional properties. 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 and nanodelivery systems. Shows how different properties of nanoencapsulated food ingredients can be analyzedPresents the mechanism of each characterization techniqueInvestigates how the analytical results can be understood with nanoencapsulated ingredients