Nano-Science-Engineering-Technology Applications to Food and Nutrition

被引：5

作者：

Nakajima, Mitsutoshi ^{[1
]}

Wang, Zheng ^{[1
]}

Chaudhry, Oasim ^{[2
]}

Park, Hyun Jin ^{[3
]}

Juneja, Lekh R. ^{[4
]}

机构：

[1] Univ Tsukuba, Tsukuba, Ibaraki 305, Japan

[2] Food & Environm Res Agcy, London, England

[3] Korea Univ, Seoul, South Korea

[4] Rohto Pharmaceut Co Ltd, Osaka, Japan

来源：

JOURNAL OF NUTRITIONAL SCIENCE AND VITAMINOLOGY | 2015年 / 61卷

关键词：

food nanotechnology; emulsions; solid lipid nanoparticles; bioavailability; delivery system; BIOAVAILABILITY; NANOPARTICLES; DELIVERY; STABILITY; EMULSIONS; CHITOSAN; CURCUMIN;

D O I：

10.3177/jnsv.61.S180

中图分类号：

R15 [营养卫生、食品卫生]; TS201 [基础科学];

学科分类号：

100403 ;

摘要：

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.

引用

收藏

页码：S180 / S182

页数：3

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