000			01805cam a2200277zu 4500
001			88966408
003			FRCYB88966408
005			20250429184552.0
006			m o d
007			cr un
008			250429s2020 fr | o|||||0|0|||eng d
020			_a9780128156650
035			_aFRCYB88966408
040			_aFR-PaCSA _ben _c _erda
100	1		_aJafari, Seid Mahdi
245	0	1	_aRelease and Bioavailability of Nanoencapsulated Food Ingredients _c['Jafari, Seid Mahdi']
264		1	_bAcademic Press _c2020
300			_a p.
336			_btxt _2rdacontent
337			_bc _2rdamdedia
338			_bc _2rdacarrier
650		0	_a
700	0		_aJafari, Seid Mahdi
856	4	0	_2Cyberlibris _uhttps://international.scholarvox.com/netsen/book/88966408 _qtext/html _a
520			_aRelease and Bioavailability of Nanoencapsulated Food Ingredients, volume five in the Nanoencapsulation in 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. - Thoroughly explores the different release mechanisms of nanoencapsulated food ingredients - Examines the release of bioactive ingredients by in vitro and in vivo systems - Discusses different approaches for modeling the release data of nanoencapsulated ingredients
999			_c1332011 _d1332011