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Nano-Science-Engineering-Technology Applications to Food and Nutrition
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| DC Field | Value | Language |
|---|---|---|
| dc.contributor.author | Nakajima, Mitsutoshi | - |
| dc.contributor.author | Wang, Zheng | - |
| dc.contributor.author | Chaudhry, Oasim | - |
| dc.contributor.author | Park, Hyun Jin | - |
| dc.contributor.author | Juneja, Lekh R. | - |
| dc.date.accessioned | 2021-09-04T16:53:55Z | - |
| dc.date.available | 2021-09-04T16:53:55Z | - |
| dc.date.created | 2021-06-18 | - |
| dc.date.issued | 2015-05 | - |
| dc.identifier.issn | 0301-4800 | - |
| dc.identifier.uri | https://scholar.korea.ac.kr/handle/2021.sw.korea/93782 | - |
| dc.description.abstract | Nanoscale Science, Engineering and Technology are applied to Food and Nutrition. Various delivery systems include nanoemulsions, microemulsions, solid lipid nanoparticles, micelles, and liposomes. The nanoscale systems have advantages, such as higher bioavailabitity, and other physicochemical properties. The symposium will provide an overview of the formulation, characterization, and utilization of nanotechnology-based food and nutrition. | - |
| dc.language | English | - |
| dc.language.iso | en | - |
| dc.publisher | CENTER ACADEMIC PUBL JAPAN | - |
| dc.subject | BIOAVAILABILITY | - |
| dc.subject | NANOPARTICLES | - |
| dc.subject | DELIVERY | - |
| dc.subject | STABILITY | - |
| dc.subject | EMULSIONS | - |
| dc.subject | CHITOSAN | - |
| dc.subject | CURCUMIN | - |
| dc.title | Nano-Science-Engineering-Technology Applications to Food and Nutrition | - |
| dc.type | Article | - |
| dc.contributor.affiliatedAuthor | Park, Hyun Jin | - |
| dc.identifier.doi | 10.3177/jnsv.61.S180 | - |
| dc.identifier.scopusid | 2-s2.0-84950322962 | - |
| dc.identifier.wosid | 000355020700072 | - |
| dc.identifier.bibliographicCitation | JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY, v.61, pp.S180 - S182 | - |
| dc.relation.isPartOf | JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY | - |
| dc.citation.title | JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY | - |
| dc.citation.volume | 61 | - |
| dc.citation.startPage | S180 | - |
| dc.citation.endPage | S182 | - |
| dc.type.rims | ART | - |
| dc.type.docType | Article; Proceedings Paper | - |
| dc.description.journalClass | 1 | - |
| dc.description.journalRegisteredClass | scie | - |
| dc.description.journalRegisteredClass | scopus | - |
| dc.relation.journalResearchArea | Nutrition & Dietetics | - |
| dc.relation.journalWebOfScienceCategory | Nutrition & Dietetics | - |
| dc.subject.keywordPlus | BIOAVAILABILITY | - |
| dc.subject.keywordPlus | NANOPARTICLES | - |
| dc.subject.keywordPlus | DELIVERY | - |
| dc.subject.keywordPlus | STABILITY | - |
| dc.subject.keywordPlus | EMULSIONS | - |
| dc.subject.keywordPlus | CHITOSAN | - |
| dc.subject.keywordPlus | CURCUMIN | - |
| dc.subject.keywordAuthor | food nanotechnology | - |
| dc.subject.keywordAuthor | emulsions | - |
| dc.subject.keywordAuthor | solid lipid nanoparticles | - |
| dc.subject.keywordAuthor | bioavailability | - |
| dc.subject.keywordAuthor | delivery system | - |
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