Delivery And Controlled Release Of Bioactives In Foods And Nutraceuticals

Delivery And Controlled Release Of Bioactives In Foods And Nutraceuticals Book PDF
✏Book Title : Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals
✏Author : Nissim Garti
✏Publisher : Elsevier
✏Release Date : 2008-01-25
✏Pages : 496
✏ISBN : 9781845694210
✏Available Language : English, Spanish, And French

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✏Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals Book Summary : Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimise these systems to maximise the health-promoting properties of food products. Opening chapters review factors affecting nutrient bioavailability and methods to test delivery system efficacy. Part two addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of structured lipids, micro- and nano-emulsions, food-protein-derived materials, complexes and conjugates of biopolymers, and starch as an encapsulation material for delivery of functional food ingredients, are all considered. Part three discusses the delivery and controlled release of particular nutraceuticals such as antioxidants and vitamins, folic acid, probiotics, fish oils and proteins. Part four covers regulatory issues and future trends in bioactives and nutraceuticals. Edited by a leading expert in the field, Delivery and controlled release of bioactives in foods and nutraceuticals is a valuable reference for those working in the food industry and particularly those developing nutraceuticals. Reviews techniques to optimise the delivery and release of bioactives in food Discusses the factors that affect nutrient bioavailability and methods to test delivery system efficacy Addresses materials used and specific techniques for delivery and release

Engineering Foods For Bioactives Stability And Delivery Book PDF
✏Book Title : Engineering Foods for Bioactives Stability and Delivery
✏Author : Yrjö H. Roos
✏Publisher : Springer
✏Release Date : 2016-12-01
✏Pages : 420
✏ISBN : 9781493965953
✏Available Language : English, Spanish, And French

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✏Engineering Foods for Bioactives Stability and Delivery Book Summary : This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems. The book also describes most typical unit operations and processes used in recovery and manufacturing of food ingredients and foods with stabilized bioactive components. The 15 chapters of the book discuss in detail substances that need to be protected and delivered via foods and beverages to achieve good stability, bioavailability and efficacy. Dedicated chapters present current and novel technologies used for stabilization and delivery of bioactive components. The material included covers formulation, stability, digestive release, bioaccessability and bioavailability. The text features a special emphasis on the materials science and technological aspects required for stabilization and successful production of foods with bioactive components. Consumer demand for healthier, yet satisfying food products is posing increasingly tough challenges for the food industry. Scientific research reveals new bioactive food components and new functionalities of known components. Food materials science has also developed to a stage where food materials can be designed and produced to protect sensitive components for their delivery in complex food products. Such delivery systems must meet high safety and efficacy requirements and regulations, as well as economic viability criteria and consumer acceptance.

Encapsulation Technologies And Delivery Systems For Food Ingredients And Nutraceuticals Book PDF
✏Book Title : Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals
✏Author : Nissim Garti
✏Publisher : Elsevier
✏Release Date : 2012-10-19
✏Pages : 640
✏ISBN : 9780857095909
✏Available Language : English, Spanish, And French

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✏Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals Book Summary : Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques. Part one provides an overview of key requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Processing technologies for encapsulation and delivery systems are the focus of part two. Spray drying, cooling and chilling are reviewed alongside coextrusion, fluid bed microencapsulation, microencapsulation methods based on biopolymer phase separation, and gelation phenomena in aqueous media. Part three goes on to investigate physicochemical approaches to the production of encapsulation and delivery systems, including the use of micelles and microemulsions, polymeric amphiphiles, liposomes, colloidal emulsions, organogels and hydrogels. Finally, part four reviews characterization and applications of delivery systems, providing industry perspectives on flavour, fish oil, iron micronutrient and probiotic delivery systems. With its distinguished editors and international team of expert contributors, Encapsulation technologies and delivery systems for food ingredients and nutraceuticals is an authoritative guide for both industry and academic researchers interested in encapsulation and controlled release systems. Provides a comprehensive guide to current and emerging techniques in encapsulation technologies and delivery systems Chapters in part one provide an overview of key requirements for food ingredient and nutraceutical delivery systems, while part two discusses processing technologies for encapsulation and delivery systems Later sections investigate physicochemical approaches to the production of encapsulation and delivery systems and review characterization and applications of delivery systems

Nutraceutical And Functional Food Processing Technology Book PDF
✏Book Title : Nutraceutical and Functional Food Processing Technology
✏Author : Joyce I. Boye
✏Publisher : John Wiley & Sons
✏Release Date : 2015-01-27
✏Pages : 400
✏ISBN : 9781118504949
✏Available Language : English, Spanish, And French

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✏Nutraceutical and Functional Food Processing Technology Book Summary : For several years, the food industry has been interested in identifying components in foods which have health benefits to be used in the development of functional food and nutraceutical products. Examples of these ingredients include fibre, phytosterols, peptides, proteins, isoflavones, saponins, phytic acid, probiotics, prebiotics and functional enzymes. Although much progress has been made in the identification, extraction and characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into marketable value-added functional food and nutraceutical products. This book looks at how these ingredients can be effectively incorporated into food systems for market, and provides practical guidelines on how challenges in specific food sectors (such as health claims and marketing) can be addressed during processing. Nutraceutical and Functional Food Processing Technology is a comprehensive overview of current and emerging trends in the formulation and manufacture of nutraceutical and functional food products. It highlights the distinctions between foods falling into the nutraceutical and functional food categories. Topics include sustainable and environmentally-friendly approaches to the production of health foods, guidelines and regulations, and methods for assessing safety and quality of nutraceutical and functional food products. Specific applications of nutraceuticals in emulsion and salad dressing food products, beverages and soft drinks, baked goods, cereals and extruded products, fermented food products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact of processing on the bioactivity of nutraceutical ingredients, allergen management and the processing of allergen-free foods, health claims and nutraceutical food product commercialization are also discussed. Nutraceutical and Functional Food Processing Technology is a comprehensive source of practical approaches that can be used to innovate in the nutraceutical and health food sectors. Fully up-to-date and relevant across various food sectors, the book will benefit both academia and industry personnel working in the health food and food processing sectors.

Nanoencapsulation Technologies For The Food And Nutraceutical Industries Book PDF
✏Book Title : Nanoencapsulation Technologies for the Food and Nutraceutical Industries
✏Author : Seid Mahdi Jafari
✏Publisher : Academic Press
✏Release Date : 2017-04-11
✏Pages : 636
✏ISBN : 9780128113646
✏Available Language : English, Spanish, And French

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✏Nanoencapsulation Technologies for the Food and Nutraceutical Industries Book Summary : Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way, state-of-the-art details on techniques for nanoencapsulation of bioactive compounds in food and nutraceutical industries. The book addresses important modern technologies, including biopolymer based nano-particle formation techniques, formulation based processes, such as nano-liposomes and nano-emulsions, process based nano-encapsulation, such as electro-spinning and nano-spray drying, natural nano-carrier based processes, like casein and starch nano-particles, and other recent advances. This definitive reference manual is ideal for researchers and industry personnel who want to learn more about basic concepts and recent developments in nanotechnology research. Serves as a compendium of recent techniques and systems for nanoencapsulation of bioactive compounds Brings together basic concepts and the potential of nanoencapsulation technologies, also including their novel applications in functional foods and nutraceutical systems Includes biopolymer based nano-particle formation techniques, formulation based processes, process based nanoencapsulation, and nano-carrier based process

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

Bioactive Proteins And Peptides As Functional Foods And Nutraceuticals Book PDF
✏Book Title : Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals
✏Author : Yoshinori Mine
✏Publisher : John Wiley & Sons
✏Release Date : 2011-06-09
✏Pages : 436
✏ISBN : 0470961740
✏Available Language : English, Spanish, And French

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✏Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals Book Summary : Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals highlights recent developments of nutraceutical proteins and peptides for the promotion of human health. The book considers fundamental concepts and structure-activity relations for the major classes of nutraceutical proteins and peptides. Coverage includes functional proteins and peptides from numerous sources including: soy, Pacific hake, bovine muscle, peas, wheat, fermented milk, eggs, casein, fish collagen, bovine lactoferrin, and rice. The international panel of experts from industry and academia also reviews current applications and future opportunities within the nutraceutical proteins and peptides sector.

Nanotechnology In Nutraceuticals Book PDF
✏Book Title : Nanotechnology in Nutraceuticals
✏Author : Shampa Sen
✏Publisher : CRC Press
✏Release Date : 2016-10-14
✏Pages : 465
✏ISBN : 9781315353715
✏Available Language : English, Spanish, And French

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✏Nanotechnology in Nutraceuticals Book Summary : While nutraceuticals were verified to be expedient, they often lack stability, bioavailability, and permeability, and nano-nutraceuticals are being developed to afford a solution to the problem. Nanotechnology in Nutraceuticals: Production to Consumption delves into the promises and prospects of the application of nanotechnology to nutraceuticals, addressing concepts, techniques, and production methods. Nutraceuticals retain less stability, efficacy, and bioavailability when entering the human body. To overcome such problems, nanotechnology shows promise when applied as a tool to improve the quality and stability of nutraceuticals. This book discusses metallic nanoparticles and their applications in the food industry with specific application to nutraceuticals. It includes detailed discussion on potential functional properties of nutraceuticals with regard to antimicrobial activity, anti-inflammatory activity, and anti-cancer activity. Since nanoparticles can be toxic past a certain limit, implementing nanotechnology under thoughtful regulations is considered critical. The book addresses these issues with chapters covering the principles for the oversight of nanotechnologies and nanomaterials in nutraceuticals, the implications of regulatory requirements, the ethics and economics of nano-nutraceuticals, and consumer acceptance of nanotechnology based foods.

📒Bio Nanotechnology ✍ Manashi Bagchi

Bio Nanotechnology Book PDF
✏Book Title : Bio Nanotechnology
✏Author : Manashi Bagchi
✏Publisher : John Wiley & Sons
✏Release Date : 2012-11-26
✏Pages : 824
✏ISBN : 9781118451939
✏Available Language : English, Spanish, And French

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✏Bio Nanotechnology Book Summary : Bio-nanotechnology is the key functional technology of the 21stcentury. It is a fusion of biology and nanotechnology based on theprinciples and chemical pathways of living organisms, and refers tothe functional applications of biomolecules in nanotechnology. Itencompasses the study, creation, and illumination of theconnections between structural molecular biology, nutrition andnanotechnology, since the development of techniques ofnanotechnology might be guided by studying the structure andfunction of the natural nano-molecules found in living cells.Biology offers a window into the most sophisticated collection offunctional nanostructures that exists. This book is a comprehensive review of the state of the art inbio-nanotechnology with an emphasis on the diverse applications infood and nutrition sciences, biomedicine, agriculture and otherfields. It describes in detail the currently available methods andcontains numerous references to the primary literature, making thisthe perfect “field guide” for scientists who want toexplore the fascinating world of bio-nanotechnology. Safety issuesregarding these new technologies are examined in detail. The book is divided into nine sections – an introductorysection, plus: Nanotechnology in nutrition and medicine Nanotechnology, health and food technology applications Nanotechnology and other versatile applications Nanomaterial manufacturing Applications of microscopy and magnetic resonance innanotechnology Applications in enhancing bioavailability and controllingpathogens Safety, toxicology and regulatory aspects Future directions of bio-nanotechnology The book will be of interest to a diverse range of readers inindustry, research and academia, including biologists, biochemists,food scientists, nutritionists and health professionals.

Gums And Stabilisers For The Food Industry 15 Book PDF
✏Book Title : Gums and Stabilisers for the Food Industry 15
✏Author : Glyn O. Phillips
✏Publisher :
✏Release Date : 1980
✏Pages : 440
✏ISBN : CHI:092107466
✏Available Language : English, Spanish, And French

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✏Gums and Stabilisers for the Food Industry 15 Book Summary :

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.

Processing And Nutrition Of Fats And Oils Book PDF
✏Book Title : Processing and Nutrition of Fats and Oils
✏Author :
✏Publisher : John Wiley & Sons
✏Release Date : 2013-07-25
✏Pages : 276
✏ISBN : 9781118528785
✏Available Language : English, Spanish, And French

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✏Processing and Nutrition of Fats and Oils Book Summary : Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods.

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.

📒Food Nanotechnology ✍ C. Anandharamakrishnan

Food Nanotechnology Book PDF
✏Book Title : Food Nanotechnology
✏Author : C. Anandharamakrishnan
✏Publisher : CRC Press
✏Release Date : 2019-01-22
✏Pages : 438
✏ISBN : 9781498767187
✏Available Language : English, Spanish, And French

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✏Food Nanotechnology Book Summary : Nanotechnology offers great potential to revolutionize conventional food science and the food industry. The use of nanotechnology in the food industry promises improved taste, flavor, color, texture, and consistency of foodstuffs and increased absorption and bioavailability of nutraceuticals. Food Nanotechnology: Principles and Applications examines the current state of nanoscale phenomena and processes, benefits and risks of nanotechnology. This work contains 18 chapters particularly focused on the design, production, and utilization of nanoparticles, with specific applications for the food industry. Through several studies, it has been proven that nanotechnology can offer distinct advantages over conventional methods in terms of functionality, targeted delivery of food bioactive compounds, improved food quality characteristics like texture, taste, sensory attributes and improved stability in the gastrointestinal tract, and controlled release profiles. Features Offers clear and concise coverage on application of nanotechnology in nutrient delivery, food packaging, and pathogen/pesticide detection Addresses both the technological aspects of delivering nano-based food products and the societal implications that affect take-up Covers broad range of topics including nanoemulsification, electrospraying, nanocomposites, plasma processing, and nanosensors Discusses different formulation and preparation methods for loading food bioactive compounds Exploratory in nature, this book presents the latest of such data on all aspects of applications of nanotechnology in food systems. With its practical focus on the fabrication and application of nanotechnology in food, this book is a valuable resource for students, researchers, food process engineers.

📒Nanomedicine For Bioactives ✍ Mahfoozur Rahman

Nanomedicine For Bioactives Book PDF
✏Book Title : Nanomedicine for Bioactives
✏Author : Mahfoozur Rahman
✏Publisher : Springer Nature
✏Release Date :
✏Pages :
✏ISBN : 9789811516641
✏Available Language : English, Spanish, And French

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✏Nanomedicine for Bioactives Book Summary :

Nanoparticle And Microparticle Based Delivery Systems Book PDF
✏Book Title : Nanoparticle and Microparticle based Delivery Systems
✏Author : David Julian McClements
✏Publisher : CRC Press
✏Release Date : 2014-08-12
✏Pages : 572
✏ISBN : 9781482233155
✏Available Language : English, Spanish, And French

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✏Nanoparticle and Microparticle based Delivery Systems Book Summary : Recent developments in nanoparticle and microparticle delivery systems are revolutionizing delivery systems in the food industry. These developments have the potential to solve many of the technical challenges involved in creating encapsulation, protection, and delivery of active ingredients, such as colors, flavors, preservatives, vitamins, minerals, and nutraceuticals. Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds explores various types of colloidal delivery systems available for encapsulating active ingredients, highlighting their relative advantages and limitations and their use. Written by an international authority known for his clear and rigorous technical writing style, this book discusses the numerous kinds of active ingredients available and the issues associated with their encapsulation, protection, and delivery. The author takes a traditional colloid science approach and emphasizes the practical aspects of formulation of particulate- and emulsion-based delivery systems with food applications. He then covers the physicochemical and mechanical methods available for manufacturing colloidal particles, highlighting the importance of designing particles for specific applications. The book includes chapters devoted specifically to the three major types of colloidal delivery systems available for encapsulating active ingredients in the food industry: surfactant-based, emulsion-based, and biopolymer-based. It then reviews the analytical tools available for characterizing the properties of colloidal delivery systems, presents the mathematical models for describing their properties, and highlights the factors to consider when selecting an appropriate delivery system for a particular application backed up by specific case studies. Based on insight from the author’s own experience, the book describes why delivery systems are needed, the important factors to consider when designing them, methods of characterizing them, and specific examples of the range of food-grade delivery systems available. It gives you the necessary knowledge, understanding, and appreciation of developments within the current research literature in this rapidly growing field and the confidence to perform reliable experimental investigations according to modern international standards.

New Polymers For Encapsulation Of Nutraceutical Compounds Book PDF
✏Book Title : New Polymers for Encapsulation of Nutraceutical Compounds
✏Author : Jorge Carlos Ruiz Ruiz
✏Publisher : John Wiley & Sons
✏Release Date : 2017-01-24
✏Pages : 352
✏ISBN : 9781119228790
✏Available Language : English, Spanish, And French

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✏New Polymers for Encapsulation of Nutraceutical Compounds Book Summary : The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of some components cause significant loss of product quality, stability, nutritional value and bioavailability, and the overall acceptability of the food product. Consequently, encapsulation has been successfully used to improve stability and bioavailability of functional ingredients. Encapsulation is one example of technology that has the potential to meet the challenge of successfully incorporating and delivering functional ingredients into a range of food types. The book will cover topics about 1) Characterization of novel polymers and their use in encapsulation processes. 2) Stability of nutraceutical compounds encapsulated with novel polymers. 3) Application of encapsulated compounds with novel polymers in functional food systems. This book provides a detailed overview of technologies for preparing and characterisation of encapsulates for food active ingredients using modified polymers. The use of modified polymers as coating materials it is a field that still needs study. The book is aimed to inform students and researchers in the areas of food science and food technology, and professionals in the food industry.

Encyclopedia Of Controlled Drug Delivery Book PDF
✏Book Title : Encyclopedia of Controlled Drug Delivery
✏Author : Edith Mathiowitz
✏Publisher : Wiley-Interscience
✏Release Date : 1999
✏Pages : 1057
✏ISBN : UOM:39015047710275
✏Available Language : English, Spanish, And French

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✏Encyclopedia of Controlled Drug Delivery Book Summary :

📒Nanocarrier Technologies ✍ M. Reza Mozafari

Nanocarrier Technologies Book PDF
✏Book Title : Nanocarrier Technologies
✏Author : M. Reza Mozafari
✏Publisher : Springer Science & Business Media
✏Release Date : 2006-09-24
✏Pages : 226
✏ISBN : 9781402050411
✏Available Language : English, Spanish, And French

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✏Nanocarrier Technologies Book Summary : Designed as an advanced survey of the field, this book describes the key research parameters of nanocarrier technologies. It is the first book with this topic. It comprises a collection of scientific articles from top research people in the field and provides an up-to-date source containing recent citation and bibliography. The book is an indispensable source of information for new researchers and scientists.

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

Bibliography Of Agriculture With Subject Index Book PDF
✏Book Title : Bibliography of Agriculture with Subject Index
✏Author :
✏Publisher :
✏Release Date : 2000
✏Pages :
✏ISBN : UOM:39015055285202
✏Available Language : English, Spanish, And French

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✏Bibliography of Agriculture with Subject Index Book Summary :

📒Nanoliposomes ✍ Mozafari, Reza M

Nanoliposomes Book PDF
✏Book Title : Nanoliposomes
✏Author : Mozafari, Reza M
✏Publisher : Trafford
✏Release Date : 2005
✏Pages : 238
✏ISBN : 1412055458
✏Available Language : English, Spanish, And French

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✏Nanoliposomes Book Summary : In the nanotechnology era much of the enhanced speed and effectiveness of equipments, techniques or material is due to their downsizing to nanometric scale. One such enhancement has been occurring in the field of nanoencapsulation. Nanoencapsulation of bioactive materials is a multidisciplinary approach to improve the efficiency and decrease the side effects of drugs, vaccines, cosmetics, slimming agents and nutraceuticals. Nanoliposomes are among the best encapsulation and controlled release systems with the ability to incorporate and protect various types of bioactives as well as deliver them to the target site inside the human or animal body. This book is an ideal source for learning about, or teaching lipid-based carrier systems, including nanoliposomes, archaeosomes, immunoliposomes, virosomes, ultradeformable vesicles and stealth liposomes from basics to post-graduate levels. Several methods of preparation and characterization of these carriers along with their in vitro and in vivo behavior are explained. Application of the nanocarriers in various areas including pharmaceutics, biotechnology, gene delivery and therapy, food technology and origin of life are covered. Particular emphasis is given to the manufacture of carrier systems without employing potentially harmful substances (e.g. volatile solvents or detergents) on small and large scale. The book also contains a unique technical glossary which is especially useful for those new to the field.

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.

📒Casarett Doull S Toxicology ✍ Curtis D. Klaassen

Casarett Doull S Toxicology Book PDF
✏Book Title : Casarett Doull s Toxicology
✏Author : Curtis D. Klaassen
✏Publisher : McGraw Hill Professional
✏Release Date : 2007-12-11
✏Pages : 1280
✏ISBN : 9780071593519
✏Available Language : English, Spanish, And French

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✏Casarett Doull s Toxicology Book Summary : The most complete, trusted reference-text covering the full span of medical toxicology Market: Students, toxicologists, and pharmacologists Focuses on the principles, concepts, and modes of thought that are the foundation of the discipline New to this edition: updated throughout to reflect new understanding of cell death and drug metabolism, new content on chemical terrorism, many new contributors

Co Extrusion Encapsulation Of Canola Oil Book PDF
✏Book Title : Co extrusion Encapsulation of Canola Oil
✏Author : Wei Wang
✏Publisher :
✏Release Date : 2013
✏Pages : 310
✏ISBN : OCLC:857505779
✏Available Language : English, Spanish, And French

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✏Co extrusion Encapsulation of Canola Oil Book Summary : Co-extrusion encapsulation is a novel technology that can be used to extend the shelf life of oils and plant-based bioactives. It can also be used for the delivery of bioactives. This study explored the co-extrusion encapsulation of unsaturated canola oil. The effects of different polysaccharide wall formulations, and the effect of adding an antioxidant (quercetin) on oil stability at 20 °C and 38 °C was systematically investigated. Initial work focussed on encapsulated oil bead formulation. Alginate (at 1% and 0.67%), alginate-Novation 2300 starch (with 1.37% amylose content), alginate-Gelose 80 starch (with 89.78% amylose content), alginate-HM pectin and alginate-guar gum, were trialled as potential shell materials under different encapsulation conditions (core-shell feed flow rate and encapsulated bead hardening time). Co-extruded beads were evaluated by optical microscopy and scanning electron microscopy (SEM). The 30-200 core-shell flow rate combo with 2 h hardening at 4 °C provided the best condition for bead fabrication, because of the highest oil loading efficiency (68±1%) and lowest breakage (2±0.5% and 4±0.5% for before and after freeze drying, respectively). These encapsulation conditions were subsequently used for the rest of investigations of this MSc study. Canola oil beads were encapsulated by alginate alone (at 1% and 0.67%), alginate-Novation 2300 starch, alginate-Gelose 80 starch or alginate-HM pectin. Quercetin was added in either the shell formulation (1% alginate, but not added in the core) or added in the core oil of all shell formulations. The resulting beads were then subjected to further examinations and storage trials at 20 and 38 °C for up to 60 days. Oil analyses of free fatty acid (FFA) content, peroxide value (PV), p-anisidine value (p-AV), iodine value (IV), total extractable phenolic content (TEPC), high performance liquid chromatography (HPLC), and optical microscopy, SEM, Fourier transform infrared spectroscopy (FT-IR) characteristics were carried out on the beads. Results show that the 1% alginate, alginate-pectin and alginate-Novation 2300 were the better encapsulant materials for preserving canola oil. Quercetin was effective in suppressing canola oil rancidity. Adding quercetin in shell was advantageous over adding it in the core oil, giving a two times higher TEPC retained in the final encapsulated oil bead after 60 days storage at room temperature or 38 °C. However, quercetin added directly to the core oil gave better oil quality after storage than when added to the alginate shell wall. The molecular interactions among the components of encapsulated oil beads (indicated by FT-IR), and the breakdown and retention of quercetin during storage (demonstrated by HPLC), were affected by the concentration of alginate, the shell wall formulation, the location of quercetin (in the shell or in the core) as well as the storage time and temperature. The physical characteristics of the fresh (wet) or freeze dried encapsulated oil beads, as well as the effects of different pH treatments on the encapsulated oil beads, were evaluated based on the observations of bead integrity, size, shape, wall thickness and surface characteristics, oil loading efficiency, bead breakage, water activity (aw), and Folin-Ciocalteu measurements of polyphenols that were released from encapsulated beads to surrounding environment. All the encapsulated beads adopted a spher±ical shape, with the alginate and alginate-pectin beads having more regular shape and smoother surface than alginate-starch beads. High amylose starch like Gelose 80 gave more rigid beads. Minimal polyphenols were released from the encapsulated beads into pHs water at pH 3 (for 2 h), pH 6.5 (for 2 h) and pH 6.5 x 1 min - pH 3 x 2 h (which are relevant to upper human digestive tract), although the total polyphenols from the alginate-Gelose 80 starch bead with quercetin added to the core oil were higher than other beads after being suspended in the pH 6.5 water for 2 h. In summary, alginate-based polysaccharide polymer materials can be used for microencapsulation of canola oil by co-extrusion technology. The resultant microcapsules can serve as final consumer products, functional ingredients for foods and as supplements to deliver multiple health benefits of unsaturated oils, polyphenol antioxidants and fibre polysaccharides in a controlled release manner to humans.

Chemical Abstracts Book PDF
✏Book Title : Chemical Abstracts
✏Author :
✏Publisher :
✏Release Date : 2002
✏Pages :
✏ISBN : UOM:39015057321351
✏Available Language : English, Spanish, And French

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✏Chemical Abstracts Book Summary :

Chitin And Chitosan Derivatives Book PDF
✏Book Title : Chitin and Chitosan Derivatives
✏Author : Se-Kwon Kim
✏Publisher : CRC Press
✏Release Date : 2013-12-04
✏Pages : 527
✏ISBN : 9781466566286
✏Available Language : English, Spanish, And French

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✏Chitin and Chitosan Derivatives Book Summary : A natural long-chain polymer, chitin is the main component of the cell walls of fungi, the exoskeletons of arthropods (including crustaceans and insects), the radulas of mollusks, and the beaks and internal shells of cephalopods. However, marine crustacean shells are the primary sources of the chitin derivative chitosan. Chitin and chitosan are useful for various biological and biomedical applications, although they have been limited by poor solubility in the past. Current research focuses on increasing their solubility and bioactivity through molecular modifications. The resulting derivatives are receiving much attention for interesting properties, such as biocompatibility, biodegradability, and nontoxicity, that make them suitable for use in the biomedical field. Chitin and Chitosan Derivatives: Advances in Drug Discovery and Developments presents current research trends in the synthesis of chitin and chitosan derivatives, their biological activities, and their biomedical applications. Part I discusses basic information about the synthesis and characterization of a variety of derivatives, including the preparation of chitin nanofibers. Part II covers chitin and chitosan modifications as the basis for biological applications. It describes antioxidant, anti-inflammatory, anticancer, antiviral, anticoagulant, and antimicrobial activities. Part III addresses chemically modified and composite materials of chitin and chitosan derivatives for biomedical applications, such as tissue engineering, nanomedicine, drug delivery, and wound dressing. A must-have reference for novices and experts in biotechnology, natural products, materials science, nutraceuticals, and biomedical engineering, this book presents a wide range of biological and biomedical applications of chitin and chitosan derivatives for drug discovery and development.

Directory Of Published Proceedings Book PDF
✏Book Title : Directory of Published Proceedings
✏Author :
✏Publisher :
✏Release Date : 2002
✏Pages :
✏ISBN : UOM:39015074109219
✏Available Language : English, Spanish, And French

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✏Directory of Published Proceedings Book Summary :

Microencapsulation In The Food Industry Book PDF
✏Book Title : Microencapsulation in the Food Industry
✏Author : Anilkumar G. Gaonkar
✏Publisher : Elsevier
✏Release Date : 2014-06-30
✏Pages : 590
✏ISBN : 9780124047358
✏Available Language : English, Spanish, And French

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✏Microencapsulation in the Food Industry Book Summary : Microencapsulation is being used to deliver everything from improved nutrition to unique consumer sensory experiences. It’s rapidly becoming one of the most important opportunities for expanding brand potential. Microencapsulation in the Food Industry: A Practical Implementation Guide is written for those who see the potential benefit of using microencapsulation but need practical insight into using the technology. With coverage of the process technologies, materials, testing, regulatory and even economic insights, this book presents the key considerations for putting microencapsulation to work. Application examples as well as online access to published and issued patents provide information on freedom to operate, building an intellectual property portfolio, and leveraging ability into potential in licensing patents to create produce pipeline. This book bridges the gap between fundamental research and application by combining the knowledge of new and novel processing techniques, materials and selection, regulatory concerns, testing and evaluation of materials, and application-specific uses of microencapsulation. Practical applications based on the authors’ more than 50 years combined industry experience Focuses on application, rather than theory Includes the latest in processes and methodologies Provides multiple "starting point" options to jump-start encapsulation use

Nanobiotechnology In Bioformulations Book PDF
✏Book Title : Nanobiotechnology in Bioformulations
✏Author : Ram Prasad
✏Publisher : Springer
✏Release Date : 2019-07-04
✏Pages : 491
✏ISBN : 9783030170615
✏Available Language : English, Spanish, And French

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✏Nanobiotechnology in Bioformulations Book Summary : With the recent shift of chemical fertilizers and pesticides to organic agriculture, the employment of microbes that perform significant beneficial functions for plants has been highlighted. This book presents timely discussion and coverage on the use of microbial formulations, which range from powdered or charcoal-based to solution and secondary metabolite-based bioformulations. Bioformulation development of biofertilizers and biopesticides coupled with the advantages of nanobiotechnology propose significant applications in the agricultural section including nanobiosensors, nanoherbicides, and smart transport systems for the regulated release of agrochemical. Moreover, the formulation of secondary metabolites against individual phytopathogens could be used irrespective of geographical positions with higher disease incidences. The prospective advantages and uses of nanobiotechnology generate tremendous interest, as it could augment production of agricultural produce while being cost-effective both energetically and economically. This bioformulation approach is incomparable to existing technology, as the bioformulation would explicitly target the particular pathogen without harming the natural microbiome of the ecosystem. Nanobiotechnology in Bioformulations covers the constraints associated with large-scale development and commercialization of bioinoculant formations. Furthermore, exclusive emphasis is be placed on next-generation efficient bioinoculants having secondary metabolite formulations with longer shelf life and advanced competence against several phytopathogens. Valuable chapters deal with bioformulation strategies that use divergent groups of the microbiome and include detailed diagrammatic and pictorial representation. This book will be highly beneficial for both experts and novices in the fields of microbial bioformulation, nanotechnology, and nano-microbiotechnology. It discusses the prevailing status and applications available for microbial researchers and scientists, agronomists, students, environmentalists, agriculturists, and agribusiness professionals, as well as to anyone devoted to sustaining the ecosystem.