Nanoencapsulation Technologies for the Food and Nutraceutical Industries

There has been a major shift from conventional microencapsulation processes towards nanoencapsulation techniques with the aim of increasing the encapsulation efficiency and improved targeted nutraceutical delivery. Nanoencapsulation Technologies for the Food and Nutraceutical Industries, is a compendium which collects, in an easy and compact way, the state-of-the-art details about the techniques for nanoencapsulation of bioactive compounds in food and nutraceutical industries. The book addresses important modern technologies, including biopolymer based nano-particle formation techniques, formulation based processes such as nano-liposomes and nano-emulsions, process based nano-encapsulation such as electro-spinning and nano-spray drying, natural nano-carrier based processes like casein and starch nano-particles, and other recent advances. A definitive reference manual for researchers and industry personnel who want to learn more about basic concepts and also recent developments on nanotechnology research. Serves as a compendium of recent techniques and systems for nanoencapsulation of bioactive compoundsBrings basic concepts and potential of nanoencapsulation technologies, as well as their novel applications in functional foods and nutraceutical systemsIncludes technologies such as biopolymer based nano-particle formation techniques, formulation based processes, process based nanoencapsulation and nano-carrier based process