文章基本信息

标题：Nano-Science-Engineering-Technology Applications to Food and Nutrition
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作者：Mitsutoshi NAKAJIMA ; Zheng WANG ; Qasim CHAUDHRY 等
期刊名称：Journal of Nutritional Science and Vitaminology
印刷版ISSN：0301-4800
电子版ISSN：1881-7742
出版年度：2015
卷号：61
期号：Supplement
页码：S180-S182
DOI：10.3177/jnsv.61.S180
出版社：Center for Academic Publications Japan
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.
关键词：food nanotechnology;emulsions;solid lipid nanoparticles;bioavailability;delivery system