Nanocapsules to improve bioavailability of neutraceuticals i | 74262
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African Journal of Food Science and Technology

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Nanocapsules to improve bioavailability of neutraceuticals in standard ingrediants


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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