Titlebook: An Introduction to Food Grade Nanoemulsions; Nandita Dasgupta,Shivendu Ranjan Book 2018 Springer Nature Singapore Pte Ltd. 2018 Increased

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Nanotechnology in Food Sector,e, good mechanical properties as well as longer shelf life and durability of food-products. In this review, we have summarized the applications of nanotechnology in food and nutraceuticals and also have identified the outstanding challenges to be overcome which further indicates future of this food

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Fabrication of Nanoemulsion: A Brief Review,better understanding of the authors; (ii) irrespective of listing out different nano-emulsion fabrication methodologies, the principle of those fabrication method have been discussed for better understanding; (iii) followed by recent examples from each fabrication methods; (iv) including the opportu

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Book 2018-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..

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