{"product_id":"nano-and-microencapsulation-for-foods-9781118292334","title":"Nano And Microencapsulation for Foods","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eToday, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or droplets of a food are surrounded by a coating to give small capsules.\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTrade Review\u003c\/b\u003e\u003cbr\u003e\u003cp\u003e“This book will help food companies to develop new nanotechnology for major problems such as the development of functional coatings to enhance the long-term suitability of food products.”  (\u003ci\u003eSouth African Food Science and Technology magazine\u003c\/i\u003e, 1 February 2015)\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003eList of Contributors xiii  \u003cp\u003ePreface xvii\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Overview of Nano- and Microencapsulation for Foods 1\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eHae-Soo Kwak\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Introduction 1\u003c\/p\u003e \u003cp\u003e1.2 Nano- or microencapsulation as a rich source of delivery of functional components 3\u003c\/p\u003e \u003cp\u003e1.3 Wall materials used for encapsulation 3\u003c\/p\u003e \u003cp\u003e1.4 Techniques used for the production of nano- or microencapsulation of foods 4\u003c\/p\u003e \u003cp\u003e1.5 Characterization of nano- or microencapsulated functional particles 5\u003c\/p\u003e \u003cp\u003e1.6 Fortification of foods through nano- or microcapsules 6\u003c\/p\u003e \u003cp\u003e1.7 Nano- or microencapsulation technologies: industrial perspectives and applications in the food market 6\u003c\/p\u003e \u003cp\u003e1.8 Overview of the book 8\u003c\/p\u003e \u003cp\u003eAcknowledgments 12\u003c\/p\u003e \u003cp\u003eReferences 12\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart I Concepts and rationales of nano- and microencapsulation for foods 15\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Theories and Concepts of Nano Materials, Nano- and microencapsulation 17\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eJingyuan Wen, Guanyu Chen, and Raid G. Alany\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction 17\u003c\/p\u003e \u003cp\u003e2.2 Materials used for nanoparticles, nano- and microencapsulation 19\u003c\/p\u003e \u003cp\u003e2.2.1 Polymers 19\u003c\/p\u003e \u003cp\u003e2.3 Nano- and microencapsulation techniques 20\u003c\/p\u003e \u003cp\u003e2.3.1 Chemical methods 20\u003c\/p\u003e \u003cp\u003e2.3.2 Physico-chemical methods 23\u003c\/p\u003e \u003cp\u003e2.3.3 Other methods 25\u003c\/p\u003e \u003cp\u003e2.3.4 Factors influencing optimization 28\u003c\/p\u003e \u003cp\u003e2.4 Pharmaceutical and nutraceutical applications 30\u003c\/p\u003e \u003cp\u003e2.4.1 Various delivery routes for nano- and microencapsulation systems 30\u003c\/p\u003e \u003cp\u003e2.5 Food ingredients and nutraceutical applications 35\u003c\/p\u003e \u003cp\u003e2.5.1 Background and definitions 35\u003c\/p\u003e \u003cp\u003e2.5.2 Nanomaterials, nano- and microencapsulation in nutraceuticals 36\u003c\/p\u003e \u003cp\u003e2.6 Conclusion 37\u003c\/p\u003e \u003cp\u003eReferences 38\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Rationales of Nano- and Microencapsulation for Food Ingredients 43\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSundaram Gunasekaran and Sanghoon Ko\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction 43\u003c\/p\u003e \u003cp\u003e3.2 Factors affecting the quality loss of food ingredients 45\u003c\/p\u003e \u003cp\u003e3.2.1 Oxygen 45\u003c\/p\u003e \u003cp\u003e3.2.2 Light 47\u003c\/p\u003e \u003cp\u003e3.2.3 Temperature 48\u003c\/p\u003e \u003cp\u003e3.2.4 Adverse interaction 49\u003c\/p\u003e \u003cp\u003e3.2.5 Taste masking 50\u003c\/p\u003e \u003cp\u003e3.3 Case studies of food ingredient protection through nano- and microencapsulation 50\u003c\/p\u003e \u003cp\u003e3.3.1 Vitamins 51\u003c\/p\u003e \u003cp\u003e3.3.2 Enzymes 52\u003c\/p\u003e \u003cp\u003e3.3.3 Minerals 53\u003c\/p\u003e \u003cp\u003e3.3.4 Phytochemicals 54\u003c\/p\u003e \u003cp\u003e3.3.5 Lipids 55\u003c\/p\u003e \u003cp\u003e3.3.6 Probiotics 55\u003c\/p\u003e \u003cp\u003e3.3.7 Flavors 56\u003c\/p\u003e \u003cp\u003e3.4 Conclusion 57\u003c\/p\u003e \u003cp\u003eReferences 58\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Methodologies Used for the Characterization of Nano- and Microcapsules 65\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eMinh-Hiep Nguyen, Nurul Fadhilah Kamalul Aripin, Xi G. Chen, and Hyun-Jin Park\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction 65\u003c\/p\u003e \u003cp\u003e4.2 Methodologies used for the characterization of nano- and microcapsules 67\u003c\/p\u003e \u003cp\u003e4.2.1 Particle size and particle size distribution 67\u003c\/p\u003e \u003cp\u003e4.2.2 Zeta potential measurement 75\u003c\/p\u003e \u003cp\u003e4.2.3 Morphology 77\u003c\/p\u003e \u003cp\u003e4.2.4 Membrane flexibility 80\u003c\/p\u003e \u003cp\u003e4.2.5 Stability 82\u003c\/p\u003e \u003cp\u003e4.2.6 Encapsulation efficiency 83\u003c\/p\u003e \u003cp\u003e4.3 Conclusion 88\u003c\/p\u003e \u003cp\u003eAcknowledgements 88\u003c\/p\u003e \u003cp\u003eReferences 88\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Advanced Approaches of Nano- and Microencapsulation for Food Ingredients 95\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eMi-Jung Choi and Hae-Soo Kwak\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction 95\u003c\/p\u003e \u003cp\u003e5.2 Nanoencapsulation based on the microencapsulation technology 96\u003c\/p\u003e \u003cp\u003e5.3 Classification of the encapsulation system 97\u003c\/p\u003e \u003cp\u003e5.3.1 Nanoparticle or microparticle 97\u003c\/p\u003e \u003cp\u003e5.3.2 Structural encapsulation systems 100\u003c\/p\u003e \u003cp\u003e5.4 Preparation methods for the encapsulation system 106\u003c\/p\u003e \u003cp\u003e5.4.1 Emulsification 106\u003c\/p\u003e \u003cp\u003e5.4.2 Precipitation 107\u003c\/p\u003e \u003cp\u003e5.4.3 Desolvation 108\u003c\/p\u003e \u003cp\u003e5.4.4 Ionic gelation 109\u003c\/p\u003e \u003cp\u003e5.5 Application of the encapsulation system in food ingredients 109\u003c\/p\u003e \u003cp\u003e5.6 Conclusion 110\u003c\/p\u003e \u003cp\u003eReferences 111\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart II Nano- and microencapsulations of food ingredients 117\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Nano- and Microencapsulation of Phytochemicals 119\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSung Je Lee and Marie Wong\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction 119\u003c\/p\u003e \u003cp\u003e6.2 Classification of phytochemicals 120\u003c\/p\u003e \u003cp\u003e6.2.1 Flavonoids 120\u003c\/p\u003e \u003cp\u003e6.2.2 Carotenoids 124\u003c\/p\u003e \u003cp\u003e6.2.3 Betalains 126\u003c\/p\u003e \u003cp\u003e6.2.4 Phytosterols 127\u003c\/p\u003e \u003cp\u003e6.2.5 Organosulfurs and glucosinolates 128\u003c\/p\u003e \u003cp\u003e6.3 Stability and solubility of phytochemicals 129\u003c\/p\u003e \u003cp\u003e6.4 Microencapsulation of phytochemicals 130\u003c\/p\u003e \u003cp\u003e6.4.1 Spray-drying 131\u003c\/p\u003e \u003cp\u003e6.4.2 Freeze-drying 135\u003c\/p\u003e \u003cp\u003e6.4.3 Liposomes 136\u003c\/p\u003e \u003cp\u003e6.4.4 Coacervation 138\u003c\/p\u003e \u003cp\u003e6.4.5 Molecular inclusion complexes 141\u003c\/p\u003e \u003cp\u003e6.5 Nanoencapsulation 146\u003c\/p\u003e \u003cp\u003e6.5.1 Nanoemulsions 147\u003c\/p\u003e \u003cp\u003e6.5.2 Nanoparticles 148\u003c\/p\u003e \u003cp\u003e6.5.3 Solid lipid nanoparticles (SLN) 150\u003c\/p\u003e \u003cp\u003e6.5.4 Nanoparticles through supercritical anti-solvent precipitation 152\u003c\/p\u003e \u003cp\u003e6.6 Conclusion 153\u003c\/p\u003e \u003cp\u003eReferences 153\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Microencapsulation for Gastrointestinal Delivery of Probiotic Bacteria 167\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eKasipathy Kailasapathy\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction 167\u003c\/p\u003e \u003cp\u003e7.2 The gastrointestinal (GI) tract 169\u003c\/p\u003e \u003cp\u003e7.2.1 Microbiota of the adult GI tract 169\u003c\/p\u003e \u003cp\u003e7.2.2 Characteristics of the GI tract for probiotic delivery 170\u003c\/p\u003e \u003cp\u003e7.3 Encapsulation technologies for probiotics 173\u003c\/p\u003e \u003cp\u003e7.4 Techniques for probiotic encapsulation 175\u003c\/p\u003e \u003cp\u003e7.4.1 Microencapsulation (ME) in gel particles using polymers 175\u003c\/p\u003e \u003cp\u003e7.4.2 The extrusion technique 175\u003c\/p\u003e \u003cp\u003e7.4.3 The emulsion technique 177\u003c\/p\u003e \u003cp\u003e7.4.4 Spray-drying, spray-coating and spray-chilling technologies 179\u003c\/p\u003e \u003cp\u003e7.4.5 Microencapsulation technologies for nutraceuticals incorporating probiotics 182\u003c\/p\u003e \u003cp\u003e7.5 Controlled release of probiotic bacteria 182\u003c\/p\u003e \u003cp\u003e7.6 Potential applications of encapsulated probiotics 183\u003c\/p\u003e \u003cp\u003e7.6.1 Yoghurt 184\u003c\/p\u003e \u003cp\u003e7.6.2 Cheese 185\u003c\/p\u003e \u003cp\u003e7.6.3 Frozen desserts 186\u003c\/p\u003e \u003cp\u003e7.6.4 Unfermented milks 186\u003c\/p\u003e \u003cp\u003e7.6.5 Powdered formulations 187\u003c\/p\u003e \u003cp\u003e7.6.6 Meat products 187\u003c\/p\u003e \u003cp\u003e7.6.7 Plant-based (vegetarian) probiotic products 188\u003c\/p\u003e \u003cp\u003e7.7 Future trends and marketing perspectives 189\u003c\/p\u003e \u003cp\u003eReferences 191\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Nano-Structured Minerals and Trace Elements for Food and Nutrition Applications 199\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eFlorentine M. Hilty and Michael B. Zimmermann\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction 199\u003c\/p\u003e \u003cp\u003e8.2 Special characteristics of nanoparticles 200\u003c\/p\u003e \u003cp\u003e8.3 Nano-structured entities in natural foods 202\u003c\/p\u003e \u003cp\u003e8.4 Nano-structured minerals in nutritional applications 202\u003c\/p\u003e \u003cp\u003e8.4.1 Iron 202\u003c\/p\u003e \u003cp\u003e8.4.2 Zinc 207\u003c\/p\u003e \u003cp\u003e8.4.3 Calcium 209\u003c\/p\u003e \u003cp\u003e8.4.4 Magnesium 210\u003c\/p\u003e \u003cp\u003e8.4.5 Selenium 211\u003c\/p\u003e \u003cp\u003e8.4.6 Copper 211\u003c\/p\u003e \u003cp\u003e8.5 Uptake of nano-structured minerals 212\u003c\/p\u003e \u003cp\u003e8.6 Conclusion 213\u003c\/p\u003e \u003cp\u003eReferences 214\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Nano- and Microencapsulation of Vitamins 223\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAshok R. Patel and Bhesh Bhandari\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction 223\u003c\/p\u003e \u003cp\u003e9.2 Vitamins for food and nutraceutical applications 224\u003c\/p\u003e \u003cp\u003e9.2.1 Vitamins: nutritional requirement and biological functions 224\u003c\/p\u003e \u003cp\u003e9.2.2 Vitamins: formulation challenges and stability issues 224\u003c\/p\u003e \u003cp\u003e9.3 Colloidal encapsulation (nano and micro) in foods: principles of use 227\u003c\/p\u003e \u003cp\u003e9.3.1 Solid-in-liquid dispersions 229\u003c\/p\u003e \u003cp\u003e9.3.2 Liquid-in-liquid dispersions 232\u003c\/p\u003e \u003cp\u003e9.3.3 Dispersions of self-assembled colloids 234\u003c\/p\u003e \u003cp\u003e9.3.4 Encapsulation in dry matrices 238\u003c\/p\u003e \u003cp\u003e9.3.5 Molecular encapsulation of vitamins in cyclodextrins 239\u003c\/p\u003e \u003cp\u003e9.4 Conclusion and future trends 240\u003c\/p\u003e \u003cp\u003eReferences 241\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Nano- and Microencapsulation of Flavor in Food Systems 249\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eKyuya Nakagawa\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction 249\u003c\/p\u003e \u003cp\u003e10.2 Flavor stabilization in food nano- and microstructures 250\u003c\/p\u003e \u003cp\u003e10.2.1 Application of encapsulated flavors 250\u003c\/p\u003e \u003cp\u003e10.2.2 Interactions between flavor compounds and carrier matrices 251\u003c\/p\u003e \u003cp\u003e10.2.3 Flavor retention in colloidal systems 251\u003c\/p\u003e \u003cp\u003e10.2.4 Flavor retention in food gel 252\u003c\/p\u003e \u003cp\u003e10.2.5 Flavor inclusion in starch nanostructure 253\u003c\/p\u003e \u003cp\u003e10.3 Flavor retention and release in an encapsulated system 254\u003c\/p\u003e \u003cp\u003e10.3.1 Mass transfer at the liquid–gas interface 254\u003c\/p\u003e \u003cp\u003e10.3.2 Mass transfer at a solid–gas interface 258\u003c\/p\u003e \u003cp\u003e10.4 Nano- and microstructure processing 259\u003c\/p\u003e \u003cp\u003e10.4.1 Spray-drying 260\u003c\/p\u003e \u003cp\u003e10.4.2 Freeze-drying 262\u003c\/p\u003e \u003cp\u003e10.4.3 Complex coacervation 264\u003c\/p\u003e \u003cp\u003e10.5 Conclusion 266\u003c\/p\u003e \u003cp\u003eAcknowledgements 267\u003c\/p\u003e \u003cp\u003eReferences 267\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Application of Nanomaterials, Nano- and Microencapsulation to Milk and Dairy Products 273\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eHae-Soo Kwak, Mohammad Al Mijan, and Palanivel Ganesan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11.1 Introduction 273\u003c\/p\u003e \u003cp\u003e11.2 Milk 274\u003c\/p\u003e \u003cp\u003e11.2.1 Microencapsulation of functional ingredients 274\u003c\/p\u003e \u003cp\u003e11.2.2 Microencapsulation of vitamins 278\u003c\/p\u003e \u003cp\u003e11.2.3 Microencapsulation of iron 279\u003c\/p\u003e \u003cp\u003e11.2.4 Microencapsulation of lactase 281\u003c\/p\u003e \u003cp\u003e11.2.5 Nanofunctional ingredients 285\u003c\/p\u003e \u003cp\u003e11.2.6 Nanocalcium 287\u003c\/p\u003e \u003cp\u003e11.3 Yogurt 287\u003c\/p\u003e \u003cp\u003e11.3.1 Microencapsulation of functional ingredients 287\u003c\/p\u003e \u003cp\u003e11.3.2 Microencapsulation of iron 288\u003c\/p\u003e \u003cp\u003e11.3.3 Nanofunctional ingredients 289\u003c\/p\u003e \u003cp\u003e11.4 Cheese 291\u003c\/p\u003e \u003cp\u003e11.4.1 Microencapsulation for accelerated cheese ripening 291\u003c\/p\u003e \u003cp\u003e11.4.2 Microencapsulation of iron 292\u003c\/p\u003e \u003cp\u003e11.4.3 Nanopowdered functional ingredients 292\u003c\/p\u003e \u003cp\u003e11.5 Others 293\u003c\/p\u003e \u003cp\u003e11.5.1 Microencapsulation of iron 293\u003c\/p\u003e \u003cp\u003e11.6 Conclusion 293\u003c\/p\u003e \u003cp\u003eReferences 294\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Application of Nano- and Microencapsulated Materials to Food Packaging 301\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eLoong-Tak Lim\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12.1 Introduction 301\u003c\/p\u003e \u003cp\u003e12.2 Nanocomposite technologies 302\u003c\/p\u003e \u003cp\u003e12.2.1 Layered silicate nanocomposites 302\u003c\/p\u003e \u003cp\u003e12.2.2 Mineral oxide and organic nanocrystal composites 305\u003c\/p\u003e \u003cp\u003e12.2.3 Material properties’ enhancement of biodegradable\/compostable polymers 306\u003c\/p\u003e \u003cp\u003e12.3 Intelligent and active packaging based on nano- and microencapsulation technologies 307\u003c\/p\u003e \u003cp\u003e12.3.1 Product quality and shelf-life indicators 308\u003c\/p\u003e \u003cp\u003e12.3.2 Nano- and microencapsulated antimicrobial composites 312\u003c\/p\u003e \u003cp\u003e12.3.3 TiO2 ethylene scavenger for shelf-life extension of fruits and vegetables 317\u003c\/p\u003e \u003cp\u003e12.4 Conclusion 318\u003c\/p\u003e \u003cp\u003eReferences 319\u003c\/p\u003e \u003cp\u003e\u003cb\u003ePart III Bioactivity, toxicity, and regulation of nanomaterial, nano- and microencapsulated ingredients 325\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Controlled Release of Food Ingredients 327\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSanghoon Ko and Sundaram Gunasekaran\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13.1 Introduction 327\u003c\/p\u003e \u003cp\u003e13.2 Fracturation 328\u003c\/p\u003e \u003cp\u003e13.3 Diffusion 329\u003c\/p\u003e \u003cp\u003e13.4 Dissolution 331\u003c\/p\u003e \u003cp\u003e13.5 Biodegradation 333\u003c\/p\u003e \u003cp\u003e13.6 External and internal triggering 334\u003c\/p\u003e \u003cp\u003e13.6.1 Thermosensitive 335\u003c\/p\u003e \u003cp\u003e13.6.2 Acoustic sensitive 336\u003c\/p\u003e \u003cp\u003e13.6.3 Light-sensitive 337\u003c\/p\u003e \u003cp\u003e13.6.4 pH-sensitive 338\u003c\/p\u003e \u003cp\u003e13.6.5 Chemical-sensitive 339\u003c\/p\u003e \u003cp\u003e13.6.6 Enzyme-sensitive 339\u003c\/p\u003e \u003cp\u003e13.6.7 Other stimuli 340\u003c\/p\u003e \u003cp\u003e13.7 Conclusion 340\u003c\/p\u003e \u003cp\u003eReferences 340\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Bioavailability and Bioactivity of Nanomaterial, Nano- and Microencapsulated Ingredients in Foods 345\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSoo-Jin Choi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14.1 Introduction 345\u003c\/p\u003e \u003cp\u003e14.2 Bioavailability of nano- and microencapsulated phytochemicals 347\u003c\/p\u003e \u003cp\u003e14.3 Bioavailability of other nano- and microencapsulated nutraceuticals 352\u003c\/p\u003e \u003cp\u003e14.4 Bioavailability of nano- and microencapsulated bioactive components 355\u003c\/p\u003e \u003cp\u003e14.5 Conclusion 357\u003c\/p\u003e \u003cp\u003eReferences 358\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Potential Toxicity of Food Ingredients Loaded in Nano- and Microparticles 363\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eGuanyu Chen, Soon-Mi Shim, and Jingyuan Wen\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15.1 Introduction 363\u003c\/p\u003e \u003cp\u003e15.2 Factors influence the toxicity of nano- and microparticles 365\u003c\/p\u003e \u003cp\u003e15.2.1 Size of the nano- and microparticles 366\u003c\/p\u003e \u003cp\u003e15.2.2 Shape of the nano- and microparticles 367\u003c\/p\u003e \u003cp\u003e15.2.3 Solubility of the nano- and microparticles 367\u003c\/p\u003e \u003cp\u003e15.2.4 Chemical composition of the nano- and microparticles 367\u003c\/p\u003e \u003cp\u003e15.3 Behavior and health risk of nano- and microparticles in the gastrointestinal (GI) tract 370\u003c\/p\u003e \u003cp\u003e15.3.1 Absorption 370\u003c\/p\u003e \u003cp\u003e15.3.2 Distribution 371\u003c\/p\u003e \u003cp\u003e15.3.3 Excretion\/elimination 371\u003c\/p\u003e \u003cp\u003e15.4 Toxicity studies of nano- and microparticles 371\u003c\/p\u003e \u003cp\u003e15.4.1 Oral exposure studies for toxicity 371\u003c\/p\u003e \u003cp\u003e15.4.2 In vitro studies for toxicity 372\u003c\/p\u003e \u003cp\u003e15.4.3 Lack of an analytical method model to evaluate the safety of micro- and nanoparticles 373\u003c\/p\u003e \u003cp\u003e15.5 Risk assessment of micro- and nanomaterials in food applications 374\u003c\/p\u003e \u003cp\u003e15.5.1 Risk assessment 375\u003c\/p\u003e \u003cp\u003e15.6 Conclusion 377\u003c\/p\u003e \u003cp\u003eReferences 377\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Current Regulation of Nanomaterials Used as Food Ingredients 383\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eHyun-Kyung Kim, Jong-Gu Lee, and Si-Young Lee\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16.1 Introduction 383\u003c\/p\u003e \u003cp\u003e16.2 The European Union (EU) 384\u003c\/p\u003e \u003cp\u003e16.2.1 Definition 384\u003c\/p\u003e \u003cp\u003e16.2.2 The EFSA Guidance 385\u003c\/p\u003e \u003cp\u003e16.2.3 Regulation 386\u003c\/p\u003e \u003cp\u003e16.3 The United Kingdom (UK) 388\u003c\/p\u003e \u003cp\u003e16.4 France 389\u003c\/p\u003e \u003cp\u003e16.5 The United States of America (USA) 389\u003c\/p\u003e \u003cp\u003e16.6 Canada 391\u003c\/p\u003e \u003cp\u003e16.7 Korea 392\u003c\/p\u003e \u003cp\u003e16.8 Australia and New Zealand 393\u003c\/p\u003e \u003cp\u003eReferences 393\u003c\/p\u003e \u003cp\u003eIndex 395\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default Title","offer_id":49406846861655,"sku":"9781118292334","price":148.95,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1739\/5799\/files\/9781118292334.jpg?v=1730497324","url":"https:\/\/bookcurl.com\/products\/nano-and-microencapsulation-for-foods-9781118292334","provider":"Book Curl","version":"1.0","type":"link"}