Nanostructured encapsulation systems (ness) can be created either by top-down techniques through physical techniques of size reduction or by bottom-up techniques taking advantage of (self-) assembly of molecules. An overview of technologies behind theses two strategies is presented. It is shown that state-of-the-art techniques from other sectors have been adapted to food-grade biomaterials and processes so that as a consequence possibilities for multiple applications of nanotechnology for food supplementation will be available.
|Titolo:||Nanostructured encapsulation systems for functional food ingredients|
DRUSCH, STEPHAN (Primo)
MANNINO, SAVERIO (Ultimo)
|Settore Scientifico Disciplinare:||Settore AGR/15 - Scienze e Tecnologie Alimentari|
|Data di pubblicazione:||2009|
|Appare nelle tipologie:||01 - Articolo su periodico|