Literature DB >> 28551214

The possible nomenclature of encapsulated products.

Touseef Ahmed Wani1, Farooq Ahmad Masoodi2, Idrees Ahmed Wani2.   

Abstract

The field of encapsulation is being explored widely and new information is not uncommon. However, the basic principles remain the same. Highlighting the importance of the variables in encapsulated products could help improve them for different applications. A separate nomenclature for encapsulated products would not only highlight important variables for producing better encapsulated products but might be helpful from their marketing point-of-view. Nomenclature of encapsulated products has potential in the production, properties, applications, economy, etc. of the final product. It could also help the general public understand more about what they are purchasing, and choose between options claiming the same or similar properties. The nomenclature proposed here is based on four variables (size, wall material, active ingredients and techniques for developing the encapsulated product) employed in the preparation of encapsulated products for different applications.
Copyright © 2017 Elsevier Ltd. All rights reserved.

Keywords:  Encapsulation; Nanoproducts; Nanotechnology; Nomenclature; Process variables

Mesh:

Year:  2017        PMID: 28551214     DOI: 10.1016/j.foodchem.2017.04.121

Source DB:  PubMed          Journal:  Food Chem        ISSN: 0308-8146            Impact factor:   7.514


  1 in total

1.  Nanoencapsulation of hydroxytyrosol in chitosan crosslinked with sodium bisulfate tandem ultrasonication: Techno-characterization, release and antiproliferative properties.

Authors:  Touseef Ahmed Wani; F A Masoodi; Rehana Akhter; Towseef Akram; Adil Gani; Nadeem Shabir
Journal:  Ultrason Sonochem       Date:  2021-12-28       Impact factor: 7.491

  1 in total

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