"Utilization of Food Nanotechnology for Enhancing Nutrient Delivery in Functional Beverages"
Table Of Contents
<p>Table of Contents:**<br><br>**
Chapter 1
: Introduction**<br>1.1 Background and Rationale<br>1.2 Research Objectives<br>1.3 Scope and Significance of the Study<br><br>**Chapter 2
: Literature Review**<br>2.1 Overview of Functional Beverages<br>2.2 Importance of Nutrient Delivery in Functional Beverages<br>2.3 Challenges in Nutrient Absorption<br>2.4 Role of Nanotechnology in Enhancing Nutrient Delivery<br>2.5 Previous Studies on Nanotechnology-Based Formulations in Beverages<br><br>**Chapter 3
: Methodology**<br>3.1 Research Design<br>3.2 Selection of Nanocarriers and Encapsulation Techniques<br>3.3 Preparation of Nanotechnology-Based Formulations<br>3.4 In vitro Evaluation of Nutrient Release and Stability<br>3.5 In vivo Assessment of Nutrient Bioavailability<br>3.6 Sensory Evaluation of Nanotechnology-Based Beverages<br><br>**Chapter 4
: Results**<br>4.1 Characterization of Nanocarriers<br>4.2 Nutrient Release Profiles of Nanotechnology-Based Formulations<br>4.3 Stability Assessment of Nanotechnology-Based Beverages<br>4.4 In vivo Bioavailability Studies<br>4.5 Sensory Acceptance of Nanotechnology-Based Beverages<br><br>**Chapter 5
: Discussion**<br>5.1 Interpretation of Results<br>5.2 Implications of Findings<br>5.3 Limitations of the Study<br>5.4 Future Directions<br><br><br></p>Thesis Abstract
<p>Abstract**<br>This research project aims to explore the potential of food nanotechnology in enhancing nutrient delivery in functional beverages. Functional beverages are increasingly popular due to their perceived health benefits, but challenges exist in ensuring efficient nutrient absorption by the body. Nanotechnology offers promising opportunities to overcome these challenges by improving nutrient encapsulation, stability, and bioavailability. This study will investigate various nanocarriers and encapsulation techniques for delivering nutrients in functional beverages, evaluate their efficacy in enhancing nutrient absorption, and assess the sensory acceptance of nanotechnology-based formulations. The findings will contribute to the development of innovative functional beverages with improved nutritional profiles and bioavailability.<br><br><br></p>
Thesis Overview
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