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Techniques for Nanoencapsulation of Food Ingredients

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Cover of 'Techniques for Nanoencapsulation of Food Ingredients'

Table of Contents

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    Book Overview
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    Chapter 1 Nanoencapsulation of Food Bioactive Compounds
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    Chapter 2 Techniques for Formation of Nanoemulsions
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    Chapter 3 Bioactive Entrapment Using Lipid-Based Nanocarrier Technology
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    Chapter 4 Liquid-Based Nanoencapsulation Techniques
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    Chapter 5 Electrospraying and Electrospinning Techniques for Nanoencapsulation
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    Chapter 6 Drying Techniques for Nanoencapsulation
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    Chapter 7 Applications of Food-Grade Nanoemulsions
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    Chapter 8 Characterization of Nanoparticles
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    Chapter 9 Safety and Regulations: Current Scenario and Scope
Attention for Chapter 3: Bioactive Entrapment Using Lipid-Based Nanocarrier Technology
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