BIBFRAME Work

Title

An Introduction to Food Grade Nanoemulsions

Type

• Text
• Monograph

Contribution

• Das Gupta, Nandita (author )
• Ranjan, Shivendu (author )

Subject

• Microbiology (LCSH)
• L14021
• L15001
• PSD
• L28000
• Biology--Technique (LCSH)
• UB
• Botanical chemistry (LCSH)
• SCI056000 (BISACSH)
• L23040
• Bioinformatics (LCSH)

Language

• English

Classification

• LCC: QH324.2-324.25 (Status: not used by assigner) (Status: upgraded prepub)
• DDC: 570.285

Content

• text

Summary

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.

Authorized Access Point

Dasgupta, Nandita. An Introduction to Food Grade Nanoemulsions

Admin Metadata

• Date: 2026-09-11T20:23:51.012960+00:00
• Agent: cbc
• Status: c
• Derived from: 21816865

Admin Metadata

• Date: 2026-09-11
• Cataloger id: Unknown
• Description level: http://id.loc.gov/ontologies/bibframe-2-6-0/
• Description language: eng
• Description authentication: pcc