Characterization Of Nanoencapsulated Food Ingredients

Characterization Of Nanoencapsulated Food Ingredients Book PDF
✏Book Title : Characterization of Nanoencapsulated Food Ingredients
✏Author :
✏Publisher : Academic Press
✏Release Date : 2020-03-07
✏Pages : 696
✏ISBN : 9780128156681
✏Available Language : English, Spanish, And French

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✏Characterization of Nanoencapsulated Food Ingredients Book Summary : Characterization of Nanoencapsulated Food Ingredients, Volume Four in the Nanoencapsulation in the Food Industry series, introduces some of the common instrumental analysis and characterization methods for the evaluation of nanocarriers and nanoencapsulated ingredients in terms of their morphology, size distribution, surface charge and composition, appearance, physicochemical and rheological properties, and antioxidant activity. Divided in five sections, the book covers the qualitative and quantitative properties of nanoencapsulated food ingredients by different characterization techniques, besides correlating nanocarrier behavior to their physicochemical and functional properties. Authored by a team of global experts in the fields of nano- and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation and nanodelivery systems. Shows how different properties of nanoencapsulated food ingredients can be analyzed Presents the mechanism of each characterization technique Investigates how the analytical results can be understood with nanoencapsulated ingredients

Nanoencapsulation Of Food Bioactive Ingredients Book PDF
✏Book Title : Nanoencapsulation of Food Bioactive Ingredients
✏Author : Seid Mahdi Jafari
✏Publisher : Academic Press
✏Release Date : 2017-05-25
✏Pages : 500
✏ISBN : 9780128097410
✏Available Language : English, Spanish, And French

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✏Nanoencapsulation of Food Bioactive Ingredients Book Summary : Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of compounds and giving detailed examples of the issues faced in their nano-encapsulation. The book addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors, essential oils, fish oil and essential fatty acids, and other related ingredients. As a definitive manual for researchers and industry personnel working, or interested in, various branches of encapsulation for food ingredients and nutraceutical purposes, users will find this a great reference. Explains different categories of nanoencapsulated food ingredients, covering their applications, nanoencapsulation techniques, release mechanisms and characterization methods Addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors and essential oils Provides a deep understanding and potential of nanoencapsulated food ingredients, as well as their novel applications in functional foods and nutraceutical systems

Release And Bioavailability Of Nanoencapsulated Food Ingredients Book PDF
✏Book Title : Release and Bioavailability of Nanoencapsulated Food Ingredients
✏Author :
✏Publisher : Academic Press
✏Release Date : 2020-06-02
✏Pages : 508
✏ISBN : 9780128156667
✏Available Language : English, Spanish, And French

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✏Release and Bioavailability of Nanoencapsulated Food Ingredients Book Summary : Release and Bioavailability of Nanoencapsulated Food Ingredients, volume five in the Nanoencapsulation in the Food Industry series, reviews different release mechanisms of nanoencapsulated food ingredients. The book discusses mathematical and intelligent modeling of the release of bioactive agents from nano-vehicles to better understand their release mechanisms, while also covering different approaches for studying the release profile of these ingredients (such as in-vitro and in-vivo assays). Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title will be of great value to those engaged in various fields of nanoencapsulation. Thoroughly explores the different release mechanisms of nanoencapsulated food ingredients Examines the release of bioactive ingredients by in vitro and in vivo systems Discusses different approaches for modeling the release data of nanoencapsulated ingredients

Techniques For Nanoencapsulation Of Food Ingredients Book PDF
✏Book Title : Techniques for Nanoencapsulation of Food Ingredients
✏Author : C. Anandharamakrishnan
✏Publisher : Springer Science & Business Media
✏Release Date : 2013-11-26
✏Pages : 89
✏ISBN : 9781461493877
✏Available Language : English, Spanish, And French

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✏Techniques for Nanoencapsulation of Food Ingredients Book Summary : Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and location into various substances, including food. Numerous nanoencapsulation technologies have emerged in recent years, each with its own advantages and disadvantages. The goal of this Brief is to discuss the various nanoencapsulation technologies, such as emulsification, coacervation, inclusion encapsulation, anti-solvent precipitation, nanoprecipitation, freeze drying, and spray drying, including their limitations. Recent safety and regulatory issues concerning the various nanoencapsulation technologies will also be covered.

Application Of Nano Microencapsulated Ingredients In Food Products Book PDF
✏Book Title : Application of Nano Microencapsulated Ingredients in Food Products
✏Author :
✏Publisher : Academic Press
✏Release Date : 2020-10-29
✏Pages : 548
✏ISBN : 9780128165195
✏Available Language : English, Spanish, And French

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✏Application of Nano Microencapsulated Ingredients in Food Products Book Summary : 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 food packaging and edible coatings with nano/microencapsulated ingredients. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. Clarifies which nanoencapsulated ingredients can be applied for different food products Thoroughly explores the influence of nanoencapsulated ingredients on the qualitative properties of different food products

Biopolymer Nanostructures For Food Encapsulation Purposes Book PDF
✏Book Title : Biopolymer Nanostructures for Food Encapsulation Purposes
✏Author : Seid Mahdi Jafari
✏Publisher : Academic Press
✏Release Date : 2019-06-14
✏Pages : 668
✏ISBN : 9780128156643
✏Available Language : English, Spanish, And French

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✏Biopolymer Nanostructures for Food Encapsulation Purposes Book Summary : 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 the current knowledge and potential of biopolymer nanostructures Brings the novel applications of biopolymer nanostructures for the development of bioactive delivery systems together

Micro Nanoencapsulation Of Active Food Ingredients Book PDF
✏Book Title : Micro nanoencapsulation of Active Food Ingredients
✏Author : Qingrong Huang
✏Publisher : Amer Chemical Society
✏Release Date : 2009
✏Pages : 314
✏ISBN : UOM:39015075648314
✏Available Language : English, Spanish, And French

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✏Micro nanoencapsulation of Active Food Ingredients Book Summary : This book will provide state-of-the-art knowledge in the formulation and development of novel functional food ingredients

Conventional And Advanced Food Processing Technologies Book PDF
✏Book Title : Conventional and Advanced Food Processing Technologies
✏Author : Suvendu Bhattacharya
✏Publisher : John Wiley & Sons
✏Release Date : 2014-09-26
✏Pages : 744
✏ISBN : 9781118406304
✏Available Language : English, Spanish, And French

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✏Conventional and Advanced Food Processing Technologies Book Summary : Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

📒Nanoemulsions ✍ Seid Mahdi Jafari

Nanoemulsions Book PDF
✏Book Title : Nanoemulsions
✏Author : Seid Mahdi Jafari
✏Publisher : Academic Press
✏Release Date : 2018-02-24
✏Pages : 664
✏ISBN : 9780128118399
✏Available Language : English, Spanish, And French

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✏Nanoemulsions Book Summary : Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource. Summarizes general aspects of food nanoemulsions and their formulation Provides detailed information on the production, application, and characterization of food nanoemulsion Reveals the potential of nanoemulsions, as well as their novel applications in functional foods, nutraceutical products, delivery systems, and cosmetic formulations Explains preparation of nanoemulsions by both low- and high-energy methods

📒Handbook Of Food Nanotechnology ✍ Seid Mahdi Jafari

Handbook Of Food Nanotechnology Book PDF
✏Book Title : Handbook of Food Nanotechnology
✏Author : Seid Mahdi Jafari
✏Publisher : Academic Press
✏Release Date : 2020-06-17
✏Pages : 774
✏ISBN : 9780128160428
✏Available Language : English, Spanish, And French

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✏Handbook of Food Nanotechnology Book Summary : Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the food sector. The book brings science and applications together on the nano-scale into nano-structured food materials, with an emphasis on their production, processing, engineering, characterization, and applications of food materials containing true nano-sized dimensions or nano-structures that enable novel/enhanced properties or functions. All chapters emphasize original results relating to experimental, theoretical, computational, and/or applications of nano-materials in food. Topics such as the application of nanotechnology in food processing operations, functional ingredients, quality control, nutraceutical delivery, and packaging of food products are very attractive and beneficial to both academics and practitioners. Finally, the safety of applying nano ingredients and nano devices is covered. Brings novel applications of nanotechnology in processing food products Shows how to improve the formulation of food products with nano-structured ingredients Explores new opportunities in food packaging through nano-structured materials

Fundamentals Of Food Biotechnology Book PDF
✏Book Title : Fundamentals of Food Biotechnology
✏Author : Byong H. Lee
✏Publisher : John Wiley & Sons
✏Release Date : 2014-12-01
✏Pages : 544
✏ISBN : 9781118384916
✏Available Language : English, Spanish, And French

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✏Fundamentals of Food Biotechnology Book Summary : Food biotechnology is the application of modern biotechnologicaltechniques to the manufacture and processing of food, for examplethrough fermentation of food (which is the oldest biotechnologicalprocess) and food additives, as well as plant and animal cellcultures. New developments in fermentation and enzyme technologicalprocesses, molecular thermodynamics, genetic engineering, proteinengineering, metabolic engineering, bioengineering, and processesinvolving monoclonal antibodies, nanobiotechnology and quorumsensing have introduced exciting new dimensions to foodbiotechnology, a burgeoning field that transcends many scientificdisciplines. Fundamentals of Food Biotechnology, 2nd edition is basedon the author’s 25 years of experience teaching on a foodbiotechnology course at McGill University in Canada. The book willappeal to professional food scientists as well as graduate andadvanced undergraduate students by addressing the latest excitingfood biotechnology research in areas such as genetically modifiedfoods (GMOs), bioenergy, bioplastics, functionalfoods/nutraceuticals, nanobiotechnology, quorum sensing andquenching. In addition, cloning techniques for bacterial and yeastenzymes are included in a “New Trends and Tools”section and selected references, questions and answers appear atthe end of each chapter. This new edition has been comprehensively rewritten andrestructured to reflect the new technologies, products and trendsthat have emerged since the original book. Many new aspectshighlight the short and longer term commercial potential of foodbiotechnology.

An Introduction To Food Grade Nanoemulsions Book PDF
✏Book Title : An Introduction to Food Grade Nanoemulsions
✏Author : Nandita Dasgupta
✏Publisher : Springer
✏Release Date : 2018-01-03
✏Pages : 182
✏ISBN : 9789811069864
✏Available Language : English, Spanish, And French

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✏An Introduction to Food Grade Nanoemulsions Book Summary : This book provides authentic and comprehensive information on the concepts, methods, functional details and applications of nano-emulsions. Following an introduction to the applications of nanotechnology in the development of foods, it elaborates on food-grade nano-emulsion and their significance, discusses various techniques and methods for producing food-grade nano-emulsion, and reviews the main ingredient and component of food-grade nano-emulsions. Further, the book includes a critical review of the engineering aspect of fabricating food-grade nano-emulsions and describe recently developed vitamin encapsulated nano-systems. In closing, it discuss the challenges and opportunities of characterizing nano-emulsified systems, the market risks and opportunities of nano-emulsified foods, and packaging techniques and safety issues – including risk identification and risk management – for nano-foods. The book offers a unique guide for scientists and researchers working in this field. It will also help researchers, policymakers, industry personnel, journalists and the general public to understand food nanotechnology in great detail.

📒Polymers For Food Applications ✍ Tomy J. Gutiérrez

Polymers For Food Applications Book PDF
✏Book Title : Polymers for Food Applications
✏Author : Tomy J. Gutiérrez
✏Publisher : Springer
✏Release Date : 2018-08-09
✏Pages : 818
✏ISBN : 9783319946252
✏Available Language : English, Spanish, And French

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✏Polymers for Food Applications Book Summary : This book presents an exhaustive review on the use of polymers for food applications. Polymer-based systems for food applications such as: films, foams, nano- and micro-encapsulated, emulsions, hydrogels, prebiotics, 3D food printing, edible polymers for the development of foods for people with special feeding regimes, sensors, among others, have been analyzed in this work.

Nanotechnology And Functional Foods Book PDF
✏Book Title : Nanotechnology and Functional Foods
✏Author : Cristina Sabliov
✏Publisher : John Wiley & Sons
✏Release Date : 2015-07-07
✏Pages : 408
✏ISBN : 9781118462201
✏Available Language : English, Spanish, And French

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✏Nanotechnology and Functional Foods Book Summary : 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 to the final product, which hinders acceptance by consumers. In addressing these challenges, development of effective delivery systems is critical to meet the consumer needs for effective bioactives. The scientific knowledge behind developing effective delivery of bioactive components into modern and wide-ranging food products will be essential to reap their health-promoting benefits and to support the sustained growth of the functional foods market. Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients explores the current data on all aspects of nanoscale packing, carrying and delivery mechanisms of bioactives ingredients to functional foods. The book presents various delivery systems (including nano-emulsions, solid lipid nanoparticles, and polymeric nano-particles), their properties and interactions with other food components, and fate in the human body. Later chapters emphasize the importance of consumers? attitude towards nano-delivery for the success of the technology and investigate the challenges faced by regulatory agencies to control risks and harmonize approaches worldwide. The wide applicability of bioactive delivery systems with the purpose of improving food quality, food safety and human health will make this book a worthy reference for a diverse range of readers in industry, research and academia.

📒The British National Bibliography ✍ Arthur James Wells

The British National Bibliography Book PDF
✏Book Title : The British National Bibliography
✏Author : Arthur James Wells
✏Publisher :
✏Release Date : 2009
✏Pages :
✏ISBN : STANFORD:36105211722678
✏Available Language : English, Spanish, And French

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✏The British National Bibliography Book Summary :

Chemical Abstracts Book PDF
✏Book Title : Chemical Abstracts
✏Author :
✏Publisher :
✏Release Date :
✏Pages :
✏ISBN : UOM:39015057324512
✏Available Language : English, Spanish, And French

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✏Chemical Abstracts Book Summary :