Encapsulations

Produk Detail:
  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Pages : 924 pages
  • ISBN : 0128043784
  • Rating : /5 from reviews
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Download or Read online Encapsulations full in PDF, ePub and kindle. this book written by Alexandru Grumezescu and published by Academic Press which was released on 08 September 2016 with total page 924 pages. We cannot guarantee that Encapsulations 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. Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as spray drying, melt injection, extrusion, coacervation, and emulsification. The materials used in nanoencapsulation include lipids, proteins, carbohydrates, cellulose, gums, and food grade polymers. Applications and benefits of nanoencapsulation such as controlled release, protections, and taste masking will be explained in detail. Includes the most up-to-date information on nanoencapsulation and nanocontainer-based delivery of antimicrobials Presents nanomaterials for innovation based on scientific advancements in the field Provides control release strategies to enhance bioactivity, including methods and techniques for research and innovation Provides useful tools to improve the delivery of bioactive molecules and living cells into foods

Encapsulations

Encapsulations
  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release : 08 September 2016
GET THIS BOOK Encapsulations

Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as

Cell Encapsulation Technology and Therapeutics

Cell Encapsulation Technology and Therapeutics
  • Author : Willem_M. Kühtreiber,Robert P. Lanza,William L. Chick
  • Publisher : Springer Science & Business Media
  • Release : 01 December 2013
GET THIS BOOK Cell Encapsulation Technology and Therapeutics

The concept of using encapsulation for the immunoprotection of transplanted cells was introduced for the first time in the 1960s. "[Microencapsulated cells] might be protected from destruction and from partici pation in immunological processes, while the enclosing membrane would be permeable to small molecules of specific cellular product which could then enter the general extracellular compartment of the recipient. For instance, encapsulated endocrine cells might survive and maintain an effective supply of hormone." (Chang, Ph. D. Thesis, McGill University, 1965; Chang

Biopolymer Nanostructures for Food Encapsulation Purposes

Biopolymer Nanostructures for Food Encapsulation Purposes
  • Author : Seid Mahdi Jafari
  • Publisher : Academic Press
  • Release : 14 June 2019
GET THIS BOOK Biopolymer Nanostructures for Food Encapsulation Purposes

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

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.

Encapsulation Technologies for Active Food Ingredients and Food Processing

Encapsulation Technologies for Active Food Ingredients and Food Processing
  • Author : N.J. Zuidam,Viktor Nedovic
  • Publisher : Springer Science & Business Media
  • Release : 30 October 2009
GET THIS BOOK Encapsulation Technologies for Active Food Ingredients and Food Processing

Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed

Fundamentals of Animal Cell Encapsulation and Immobilization

Fundamentals of Animal Cell Encapsulation and Immobilization
  • Author : Mattheus F. A. Goosen
  • Publisher : CRC Press
  • Release : 10 November 1992
GET THIS BOOK Fundamentals of Animal Cell Encapsulation and Immobilization

Fundamentals of Animal Cell Encapsulation and Immobilization is a concise reference volume that consolidates and expands our understanding of animal cell immobilization technology. The book presents fundamental studies that examine polymer toxicity, biocompatibility, mass transfer, and modeling of cell growth and diffusion. Specific applications of encapsulation to Parkinson's Disease are discussed in detail, and droplet generation and scale-up information will benefit researchers attempting to scale-up their cell immobilization systems. Fundamentals of Animal Cell Encapsulation and Immobilization provides valuable information for

Encapsulation Technologies for Electronic Applications

Encapsulation Technologies for Electronic Applications
  • Author : Haleh Ardebili,Jiawei Zhang,Michael Pecht
  • Publisher : William Andrew
  • Release : 23 October 2018
GET THIS BOOK Encapsulation Technologies for Electronic Applications

Encapsulation Technologies for Electronic Applications, Second Edition, offers an updated, comprehensive discussion of encapsulants in electronic applications, with a primary emphasis on the encapsulation of microelectronic devices and connectors and transformers. It includes sections on 2-D and 3-D packaging and encapsulation, encapsulation materials, including environmentally friendly 'green' encapsulants, and the properties and characterization of encapsulants. Furthermore, this book provides an extensive discussion on the defects and failures related to encapsulation, how to analyze such defects and failures, and how to

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

Encapsulation Nanotechnologies

Encapsulation Nanotechnologies
  • Author : Vikas Mittal
  • Publisher : John Wiley & Sons
  • Release : 28 May 2013
GET THIS BOOK Encapsulation Nanotechnologies

This unique and comprehensive book covers all the recent physical, chemical, and mechanical advancements in encapsulation nanotechnologies. Encapsulation is prevalent in the evolutionary processes of nature, where nature protects the materials from the environment by engulfing them in a suitable shell. These natural processes are well known and have been adopted and applied in the pharmaceutical, food, agricultural, and cosmetics industries. In recent years, because of the increased understanding of the material properties and behaviors at nanoscale, research in the

Spray Drying Techniques for Food Ingredient Encapsulation

Spray Drying Techniques for Food Ingredient Encapsulation
  • Author : C. Anandharamakrishnan,Padma Ishwarya S.
  • Publisher : John Wiley & Sons
  • Release : 23 July 2015
GET THIS BOOK Spray Drying Techniques for Food Ingredient Encapsulation

Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray

Encapsulation and Controlled Release

Encapsulation and Controlled Release
  • Author : D R Karsa,R A Stephenson
  • Publisher : Elsevier
  • Release : 01 January 1993
GET THIS BOOK Encapsulation and Controlled Release

Encapsulation and controlled release combines basic information on the subject with details of the latest research, making it suitable for both newcomers to the field and those with experience of encapsulation technology. It will also be of great interest to those working on water-soluble or dispersible polymers, as well as application chemists and biochemists in diverse areas.

Thermal and Nonthermal Encapsulation Methods

Thermal and Nonthermal Encapsulation Methods
  • Author : Magdalini Krokida
  • Publisher : CRC Press
  • Release : 27 September 2017
GET THIS BOOK Thermal and Nonthermal Encapsulation Methods

Encapsulation is a topic of interest across a wide range of scientific and industrial areas, from pharmaceutics to food and agriculture, for the protection and controlled release of various substances during transportation, storage, and consumption. Since encapsulated materials can be protected from external conditions, encapsulation enhances their stability and maintains their viability. This book offers a comprehensive review of conventional and modern methods for encapsulation. It covers various thermal and nonthermal encapsulation methods applied across a number of industries, including