Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

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  • Author : Nissim Garti
  • Publisher : Elsevier
  • Pages : 640 pages
  • ISBN : 0857095900
  • Rating : /5 from reviews
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Download or Read online Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals full in PDF, ePub and kindle. this book written by Nissim Garti and published by Elsevier which was released on 19 October 2012 with total page 640 pages. We cannot guarantee that Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. 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

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals
  • Author : Nissim Garti,D. Julian McClements
  • Publisher : Elsevier
  • Release : 19 October 2012
GET THIS BOOK Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

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

Nanoparticle and Microparticle based Delivery Systems

Nanoparticle  and Microparticle based Delivery Systems
  • Author : David Julian McClements
  • Publisher : CRC Press
  • Release : 12 August 2014
GET THIS BOOK Nanoparticle and Microparticle based Delivery Systems

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, minera

Nutraceutical Delivery Systems

Nutraceutical Delivery Systems
  • Author : Pankaj V. Dangre,Debarshi Kar Mahapatra
  • Publisher : CRC Press
  • Release : 18 August 2022
GET THIS BOOK Nutraceutical Delivery Systems

This book highlights recent innovative work in nutraceutical delivery systems, focusing on strategies and approaches for delivering maximum health benefits from foods. It presents recent research-oriented work from diverse global perspectives on isolation techniques for nutraceutical components, phytosomes, liposomes, solid dispersions, micelles, self-emulsifying drug delivery systems, microemulsions, solid lipid nanoparticles, polyelectrolyte complexes, oral delivery, polymeric nanoparticles, and more. The book begins with an overview of recent facts and diverse perspectives on the use of nutraceuticals in medicine and proceeds to

Handbook of Encapsulation and Controlled Release

Handbook of Encapsulation and Controlled Release
  • Author : Munmaya Mishra
  • Publisher : CRC Press
  • Release : 01 December 2015
GET THIS BOOK Handbook of Encapsulation and Controlled Release

The field of encapsulation, especially microencapsulation, is a rapidly growing area of research and product development. The Handbook of Encapsulation and Controlled Release covers the entire field, presenting the fundamental processes involved and exploring how to use those processes for different applications in industry. Written at a level comp

Applications of Encapsulation and Controlled Release

Applications of Encapsulation and Controlled Release
  • Author : Munmaya K. Mishra
  • Publisher : CRC Press
  • Release : 18 September 2019
GET THIS BOOK Applications of Encapsulation and Controlled Release

The field of encapsulation, especially microencapsulation, is a rapidly growing area of research and product development. Applications of Encapsulation and Controlled Release offers a broad perspective on a variety of applications and processes, including, up-to-date research, figures, tables, illustrations, and references. Written at a level comprehensible to non-experts, it is a rich source of technical information and current practices in research and industry.

Engineering Foods for Bioactives Stability and Delivery

Engineering Foods for Bioactives Stability and Delivery
  • Author : Yrjö H. Roos,Yoav D. Livney
  • Publisher : Springer
  • Release : 01 December 2016
GET THIS BOOK Engineering Foods for Bioactives Stability and Delivery

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

Nanotechnology in the Beverage Industry

Nanotechnology in the Beverage Industry
  • Author : Abdeltif Amrane,Susai Rajendran,Tuan Anh Nguyen,Ashraf Mahdy Sharoba,Aymen Amine Assadi
  • Publisher : Elsevier
  • Release : 04 May 2020
GET THIS BOOK Nanotechnology in the Beverage Industry

Nanotechnology in the Beverage industry: Fundamentals and Applications looks at how nanotechnology is being used to enhance water quality, as well as how the properties of nanomaterials can be used to create different properties in both alcoholic and no-alcoholic drinks and enhance the biosafety of both drinks and their packaging. This is an important reference for materials scientists, engineers, food scientists and microbiologists who want to learn more about how nanotechnology is being used to enhance beverage products. As active

Application of Nano Microencapsulated Ingredients in Food Products

Application of Nano Microencapsulated Ingredients in Food Products
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 17 October 2020
GET THIS BOOK Application of Nano Microencapsulated Ingredients in Food Products

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

Lipid Based Nanostructures for Food Encapsulation Purposes

Lipid Based Nanostructures for Food Encapsulation Purposes
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 03 August 2019
GET THIS BOOK Lipid Based Nanostructures for Food Encapsulation Purposes

Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid carriers and surfactant nanoparticles. 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

New Polymers for Encapsulation of Nutraceutical Compounds

New Polymers for Encapsulation of Nutraceutical Compounds
  • Author : Jorge Carlos Ruiz Ruiz,Maira Rubi Segura Campos
  • Publisher : John Wiley & Sons
  • Release : 24 January 2017
GET THIS BOOK New Polymers for Encapsulation of Nutraceutical Compounds

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

Liposomes for Functional Foods and Nutraceuticals

Liposomes for Functional Foods and Nutraceuticals
  • Author : Sreerag Gopi,Preetha Balakrishnan
  • Publisher : CRC Press
  • Release : 16 June 2022
GET THIS BOOK Liposomes for Functional Foods and Nutraceuticals

Liposomes have been used primarily for drug delivery, and there has been only been limited development of this technology in the food industry. This volume helps to fill that gap by focusing on the advanced trends and applications of liposomes in the nutraceuticals and functional foods industry. The volume begins by discussing the processes and protocols of formation of liposomes and the structures of liposomes produced by different methods. It then reviews their physico-chemical properties and the science of encapsulation

Polymers for Food Applications

Polymers for Food Applications
  • Author : Tomy J. Gutiérrez
  • Publisher : Springer
  • Release : 09 August 2018
GET THIS BOOK Polymers for Food Applications

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.

Nutraceuticals and Natural Product Pharmaceuticals

Nutraceuticals and Natural Product Pharmaceuticals
  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release : 04 August 2019
GET THIS BOOK Nutraceuticals and Natural Product Pharmaceuticals

Nutraceuticals and Natural Product Pharmaceuticals analyzes the nutraceutical and pharmaceutical research published over the last decade, paying particular attention to applications and recovery effects. The book emphasizes the great need for both nutritionists and pharmacologists to understand how these drugs can benefit human health. Topics explore innovative sources, bioavailability, pharmacokinetics, translating novel pathways and mechanisms of action into their clinical use, personalized nutrition and natural product medicine, the convergence between nutraceuticals and western medicine, interactions between drugs, nutrients, the microbiome

Emerging Nanomaterials for Advanced Technologies

Emerging Nanomaterials for Advanced Technologies
  • Author : Anand Krishnan
  • Publisher : Springer Nature
  • Release : 03 July 2022
GET THIS BOOK Emerging Nanomaterials for Advanced Technologies

Over the past decade the world has seen the rise of the fascinating and diverse field currently recognized as nanotechnology. This book covers a broad spectrum of topics within nanotechnology, including synthesis techniques, various innovative characterization techniques, growth mechanisms of nanomaterials, the physics and chemistry of nanomaterials, diverse functionalization methods, and the various applications of nanomaterials in biology, therapeutics, energy, food science, and environmental science. It also discusses applications of nanostructured materials, integrative applications such as nano- and micro-electronic sensor

Food Science and Nutrition Breakthroughs in Research and Practice

Food Science and Nutrition  Breakthroughs in Research and Practice
  • Author : Management Association, Information Resources
  • Publisher : IGI Global
  • Release : 02 February 2018
GET THIS BOOK Food Science and Nutrition Breakthroughs in Research and Practice

Health and nutrition has become a global focal point as the population continues to grow exponentially. While providing food for the global population is crucial, it is also necessary to provide options that are nutritious in order to promote healthier lifestyles around the world. Food Science and Nutrition: Breakthroughs in Research and Practice is an innovative reference source for the latest academic material on how dietary nutrition can impact people’s lives, prevent disease, and maintain an overall healthier lifestyle.