Screen LibraryNanoencapsulation in the food industry. Volume 5, Release and bioavailability of nanoencapsulated food ingredients /
Saved in:
| Group Author: | |
|---|---|
| Published: |
Academic Press,
|
| Publisher Address: | London : |
| Publication Dates: | [2020] |
| Literature type: | Book |
| Language: | English |
| Series: |
Nanoencapsulation in the Food Industry ;
volume 5 |
| Subjects: | |
| Carrier Form: | xvi, 491 pages : illustrations ; 23 cm. |
| Bibliography: | Includes bibliographical references and index. |
| ISBN: |
9780128156650 0128156651 |
| Index Number: | TP248 |
| CLC: | TS206 |
| Call Number: | TS206/N186-2/v.5 |
| Contents: | Intro -- Release and Bioavailability of Nanoencapsulated Food Ingredients -- Copyright -- Dedication -- Contents -- Contributors -- Preface to Vol. 5 -- Chapter One: Importance of release and bioavailability studies for nanoencapsulated food ingredients -- 1. Introduction -- 2. Controlled release versus targeted release -- 3. Different approaches for studying the release profile -- 3.1. In vitro assays -- 3.2. In vivo assays -- 4. Modeling of release data -- 4.1. Empirical and semi-empirical models -- 4.2. Mechanistic models -- 4.3. Probabilistic models -- 4.4. Intelligent models |