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Nano-Science-Engineering-Technology Applications to Food and Nutrition
- Issue Date
- 5월-2015
- Publisher
- CENTER ACADEMIC PUBL JAPAN
- Keywords
- food nanotechnology; emulsions; solid lipid nanoparticles; bioavailability; delivery system
- Citation
- JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY, v.61, pp.S180 - S182
- Indexed
- SCIE
SCOPUS
- Journal Title
- JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY
- Volume
- 61
- Start Page
- S180
- End Page
- S182
- ISSN
- 0301-4800
- 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.
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Collections - Graduate School > Department of Biotechnology > 1. Journal Articles
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