Biopolymer Nanostructures for Food Encapsulation Purposes

• Author : Seid Mahdi Jafari
• Publisher : Academic Press
• Release : 14 June 2019

Biopolymer Nanostructures for Food Encapsulation Purposes, a volume in the Nanoencapsulation in the Food Industry series, guides readers on how to fabricate and apply nanostructures from different proteins, carbohydrates and chemical sources for food encapsulation purposes. This book covers recent and applied research in all disciplines of bioactive and nutrient delivery. Chapters emphasize original results relating to experimental, theoretical, formulations and/or applications of nano-structured biopolymers. Includes updated applications of biopolymer nanostructures from different protein, carbohydrate and chemical sources Discloses

• Author : Anonim
• Publisher : Unknown
• Release : 01 November 2019

The rising consumer concerns about food quality and health benefits are impelling the researchers to find the way that can enhance food quality while disturbing least the nutritional value of the product. The demand of nanoparticle-based materials has been increased in the food industry as many of them contain essential elements and also found to be non-toxic. Encapsulation is a process to entrap active agents within a carrier material and it is a useful tool to improve living cells into

• Author : Anonim
• Publisher : Academic Press
• Release : 17 October 2020

Application of Nano/Microencapsulated Ingredients in Food Products, a volume in the Nanoencapsulation in the Food Industry series, presents applications of nano/micro-encapsulated ingredients such as vitamins, minerals, flavors, colorants, enzymes, probiotics antioxidants and many other bioactive components in different groups of food products. Each chapter explores nano/microencapsulated ingredients in food products, including beverages, cereal flours and bakery products, meat, oils and fats, salt, spices and seasonings, functional supplements, and in chewing gum. In addition, the book explores active

• Author : Qingrong Huang,Peter Given,Michael Qian
• Publisher : Amer Chemical Society
• Release : 24 June 2021

This book will provide state-of-the-art knowledge in the formulation and development of novel functional food ingredients

• Author : Anonim
• Publisher : Unknown
• Release : 24 June 2021

• Author : Anonim
• Publisher : Academic Press
• Release : 24 October 2019

Nanoencapsulation of Food Ingredients by Specialized Equipment, Third Edition, a new volume in the Nanoencapsulation in the Food Industry series provides an overview of specialized developed equipment for the nanoencapsulation of food ingredients. Electro-spinning, electro-spraying, nano-spray dryer, micro/nano-fluidics systems and sonication devices are just some of the equipment analyzed in the book. Each chapter reviews the mechanisms of innovative devices for preparation of nanostructures, exploring the key factors in each device to control the efficiency of nanoencapsulation and revealing

• Author : Miguel Angelo Parente Ribeiro Cerqueira,Jose Maria Lagaron,Lorenzo Miguel Pastrana Castro,Antonio Augusto Martins de Oliveira Soares Vicente
• Publisher : Elsevier
• Release : 10 May 2018

Nanotechnology for Food Packaging: Materials, Processing Technologies, and Safety Issues showcases the latest research in the use of nanotechnology in food packaging, providing an in-depth and interdisciplinary overview of the field. Nanoscale advances in materials science, processing technology and analytical techniques have led to the introduction of new, cheaper and safer packaging techniques. Simultaneously, the increasing use of renewable nanomaterials has made food packaging more sustainable. Chapters provide a comprehensive review on materials used, their structure–function relationship, and new

• Author : V Ravishankar Rai,Jamuna A Bai
• Publisher : CRC Press
• Release : 31 January 2018

Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods. It is also used to enhance flavor and color, nutrient delivery, and bioavailability, and to improve food safety and in quality management. Nanotechnology Applications in the Food Industry is a comprehensive reference book containing exhaustive information on nanotechnology and the scope of its applications in the food industry. The book has five sections delving on all aspects of nanotechnology and its key role

• Author : Cristina Sabliov,Hongda Chen,Rickey Yada
• Publisher : John Wiley & Sons
• Release : 21 April 2015

The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of these bioactive ingredients (e.g., omega-3 oils, carotenoid antioxidants, vitamins, and probiotic bacteria) in foods often remains a challenge, due to their instability in food products and gastrointestinal tract, as well as their limited bioavailability. In some cases, these bioactive ingredients may impart an undesirable organoleptic characteristic

• Author : Gustavo Molina,Inamuddin,Franciele Maria Pelissari,Abdullah Mohamed Asiri
• Publisher : CRC Press
• Release : 29 August 2019

Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities. This progress offers the potential to increase productivity for producers, food security for consumers and economic growth for industries. Food Applications of Nanotechnology presents the main advances of nanotechnology for food industry development. The fundamental concepts of the technique are presented, followed by examples of application in

• Author : Monique A. V. Axelos,Marcel Van de Voorde
• Publisher : John Wiley & Sons
• Release : 08 May 2017

A comprehensive overview of the current state of this highly relevant topic. An interdisciplinary team of researchers reports on the opportunities and challenges of nanotechnology in the agriculture and food sector, highlighting the scientific, technical, regulatory, safety, and societal impacts. They also discuss the perspectives for the future, and provide insights into ways of assuring safety so as to obtain confidence for the consumer, as well as an overview of the innovations and applications. Essential reading for materials and agricultural

• Author : Hriday Bera,Chowdhury Mobaswar Hossain,Sudipta Saha
• Publisher : Academic Press
• Release : 01 February 2021

Biopolymer-Based Nanomaterials in Drug Delivery and Biomedical Applications presents a clear and detailed body of information on biopolymer chemistry and polymer sciences in drug delivery. The book covers the recently reported nanomaterials consisting of biopolymers such as polysaccharides (i.e., plant, animal, bacteria, algae and fungi-derived) and proteins in terms of their structures, synthetic protocols and characterizations. In addition, their applications as therapeutic drug and gene delivery carriers and in other biomedical fields are reviewed. This book compiles chapters contributed

• Author : Benjamin Zeeb
• Publisher : Logos Verlag Berlin GmbH
• Release : 05 March 2015

Der Einsatz vernetzungsfähiger Enzyme wurde am Beispiel einer Laccase bzw. Transglutaminase zur Stabilisierung und Modifizierung neuer Verkapselungssysteme untersucht. Ziel der Studien war es insbesondere den Wirkmechanismus der vernetzenden Enzyme in komplexen Lebensmittelmatrizen zu klären. Im Fokus der Forschung stand die Wirkung der Oxidase Laccase auf eine Fischgelatine-Zuckerrübenpektin-stabilisierte Öl-in-Wasser-Emulsion. Die Ergebnisse belegen, dass ausschließlich Biopolymere, die an der unmittelbar zur kontinuierlichen Phase hin zugänglichen Grenzfläche der Öl-in-Wasser Emulsionen durch die Laccase vernetzt werden konnten. In

• Author : Qingrong Huang
• Publisher : Elsevier
• Release : 19 April 2012

Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed. After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in

• Author : Monica Chavez-Gonzalez,Jose Juan Buenrostro-Figueroa,Cristobal N. Aguilar
• Publisher : CRC Press
• Release : 18 December 2018

This Handbook of Research in Food Science and Technology consists of three volumes focusing on food technology and chemistry, food biotechnology and microbiology, and functional foods and nutraceuticals. The volumes highlight new research and current trends in food science and technology, looking at the most recent innovations, emerging technologies, and strategies focusing on taking food design to sustainable levels. In particular, the handbooks includes relevant information on the modernization in the food industry, sustainable packaging, food bioprocesses, food fermentation, food