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Release and Bioavailability of Nanoencapsulated Food Ingredients

Name: Release and Bioavailability of Nanoencapsulated Food Ingredients
ISBN: 9780128156650

Seid Mahdi Jafari

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Release and Bioavailability of Nanoencapsulated Food Ingredients, volume five in the Nanoencapsulationin the Food Industry series, reviews different release mechanisms of nanoencapsulated food ingredients. The book discusses mathematical and intelligent modeling of the release of bioactive agents from nano-vehicles to better understand their release mechanisms, while also covering different approaches for studying the release profile of these ingredients (such as in-vitro and in-vivo assays). Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title will be of great value to those engaged in various fields of nanoencapsulation.

Kategori:

Computers - Programming

Jilid:

Tahun:

2020

Edisi:

Penerbit:

Academic Press

Bahasa:

english

Halaman:

508