African Journal of Food Science and Technology

Nanocapsules to improve bioavailability of neutraceuticals in standard ingrediants

Abstract

Javier Pedro

This chapter is primarily a discussion and analysis of chosen nanoparticle and nanocapsule formation processes that the author believes are appropriate for the food, drinkable and nutraceutical trade. The interrelation of nanocapsule properties required for delivery of food ingredients and orally administered prescription drugs is noted.

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