Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals
Author: Nissim Garti
Publsiher: Elsevier
Total Pages: 496
Release: 2008-01-25
ISBN 10: 184569421X
ISBN 13: 9781845694210
Language: EN, FR, DE, ES & NL

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals Book Review:

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

Nanotechnology and Functional Foods

Nanotechnology and Functional Foods
Author: Cristina Sabliov,Hongda Chen,Rickey Yada
Publsiher: John Wiley & Sons
Total Pages: 408
Release: 2015-04-21
ISBN 10: 1118462173
ISBN 13: 9781118462171
Language: EN, FR, DE, ES & NL

Nanotechnology and Functional Foods Book Review:

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.

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
Publsiher: Elsevier
Total Pages: 640
Release: 2012-10-19
ISBN 10: 0857095900
ISBN 13: 9780857095909
Language: EN, FR, DE, ES & NL

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals Book Review:

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

Nutrient Delivery

Nutrient Delivery
Author: Alexandru Grumezescu
Publsiher: Academic Press
Total Pages: 850
Release: 2016-08-12
ISBN 10: 012804375X
ISBN 13: 9780128043752
Language: EN, FR, DE, ES & NL

Nutrient Delivery Book Review:

Nutrient Delivery: Nanotechnology in the Agri-Food Industry, Volume Five, discusses the fabrication, merits, demerits, applications, and bioavailability enhancement mechanisms of various nanodelivery systems. Recent developments in various nanodelivery systems are also highlighted. Volume 5 contains twenty chapters, prepared by outstanding international researchers from Argentina, Brazil, Canada, China, Croatia, India, Iran, Ireland, México, Pakistan, Portugal, Serbia, Sri Lanka, and the United States. In recent years, the delivery of micronutrients at nanoscale has been widely studied as these systems have the potential to improve bioavailability, enable controlled release and enhance stability of food bioactives to a greater extent. The nanodelivery systems typically consist of the food bioactive compound encapsulated and stabilized in food grade ingredients such as lipids, proteins or polysaccharides with diameters ranging from 10 nm to 1000 nm. Among these, the lipid based delivery systems such as nanoemulsions, solid lipid nanoparticles, nanoliposomes and micelles are widely studied for the delivery of lipophilic bioactive compounds. These delivery vehicles improve the solubility, permeability, stability and bioavailability of the lipophilic compounds thereby enhancing their potential for oral delivery and functional food development. On the other hand, the hydrophilic bioactives are delivered through protein, polysaccharide or biopolymer based colloidal nanosystems such as hydrogels, nanogels and polymer nanoparticles. The major concern other than solubility is the intestinal permeability of the micronutrients. For instance, the delivery system for compounds with poor intestinal permeability and low solubility need to be carefully designed using suitable lipids and surfactants. Offers updated material for undergraduate and postgraduate students in food science, biotechnology, and related engineering fields Provides a valuable resource of recent scientific progress, along with most known applications of nanomaterials in the food industry for researchers, engineers, and academics Includes novel opportunities and ideas for developing or improving technologies in the food industry

Gums and Stabilisers for the Food Industry 15

Gums and Stabilisers for the Food Industry 15
Author: Glyn O. Phillips
Publsiher: Unknown
Total Pages: 440
Release: 1980
ISBN 10:
ISBN 13: CHI:092107466
Language: EN, FR, DE, ES & NL

Gums and Stabilisers for the Food Industry 15 Book Review:

Release and Bioavailability of Nanoencapsulated Food Ingredients

Release and Bioavailability of Nanoencapsulated Food Ingredients
Author: Anonim
Publsiher: Academic Press
Total Pages: 508
Release: 2020-06-02
ISBN 10: 012815666X
ISBN 13: 9780128156667
Language: EN, FR, DE, ES & NL

Release and Bioavailability of Nanoencapsulated Food Ingredients Book Review:

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

Application of Nano Microencapsulated Ingredients in Food Products

Application of Nano Microencapsulated Ingredients in Food Products
Author: Anonim
Publsiher: Academic Press
Total Pages: 548
Release: 2020-10-17
ISBN 10: 0128165197
ISBN 13: 9780128165195
Language: EN, FR, DE, ES & NL

Application of Nano Microencapsulated Ingredients in Food Products Book Review:

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

Nanotechnology in Nutraceuticals

Nanotechnology in Nutraceuticals
Author: Shampa Sen,Yashwant Pathak
Publsiher: CRC Press
Total Pages: 465
Release: 2016-10-14
ISBN 10: 1315353717
ISBN 13: 9781315353715
Language: EN, FR, DE, ES & NL

Nanotechnology in Nutraceuticals Book Review:

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.

Engineering Foods for Bioactives Stability and Delivery

Engineering Foods for Bioactives Stability and Delivery
Author: Yrjö H. Roos,Yoav D. Livney
Publsiher: Springer
Total Pages: 420
Release: 2016-12-01
ISBN 10: 1493965956
ISBN 13: 9781493965953
Language: EN, FR, DE, ES & NL

Engineering Foods for Bioactives Stability and Delivery Book Review:

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.

Handbook of Encapsulation and Controlled Release

Handbook of Encapsulation and Controlled Release
Author: Munmaya Mishra
Publsiher: CRC Press
Total Pages: 1544
Release: 2015-12-01
ISBN 10: 1482232340
ISBN 13: 9781482232349
Language: EN, FR, DE, ES & NL

Handbook of Encapsulation and Controlled Release Book Review:

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

Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals

Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals
Author: Yoshinori Mine,Eunice Li-Chan,Bo Jiang
Publsiher: John Wiley & Sons
Total Pages: 436
Release: 2011-06-09
ISBN 10: 9780470961742
ISBN 13: 0470961740
Language: EN, FR, DE, ES & NL

Bioactive Proteins and Peptides as Functional Foods and Nutraceuticals Book Review:

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.

Flavors for Nutraceutical and Functional Foods

Flavors for Nutraceutical and Functional Foods
Author: M. Selvamuthukumaran,Yashwant Pathak
Publsiher: CRC Press
Total Pages: 330
Release: 2018-08-06
ISBN 10: 1351662813
ISBN 13: 9781351662819
Language: EN, FR, DE, ES & NL

Flavors for Nutraceutical and Functional Foods Book Review:

Flavors are an integral part of nutraceutical formulations. Flavors offer significant advantage to Nutraceuticals when it comes to palatability and get an edge over other products in an extremely competitive nutraceutical market. Flavors for Nutraceuticals and Functional Foods addresses different natural ingredients/botanicals used in various functional foods and nutraceutical products. The techniques of incorporating flavors in Nutraceutical products can be classified as conventional and using recently developed modern techniques such as nanotechnology are also covered in different chapters. These techniques are mainly used for masking the taste of nutraceutical and functional food products. The book discusses the basics of flavors and the significance of the flavor industry in relation to Nutraceuticals. This book covers various processes involved in incorporating flavor and improving product acceptability. It provides an overview on the potential applications of the main terpene based flavors as part of nutraceuticals formulations. This book will serve as a reference to academicians and industry people who are involved in Nutraceutical formulations and marketing.

Advances and Avenues in the Development of Novel Carriers for Bioactives and Biological Agents

Advances and Avenues in the Development of Novel Carriers for Bioactives and Biological Agents
Author: Manju Rawat Singh,Deependra Singh,Jagat Kanwar,Nagendra Singh Chauhan
Publsiher: Academic Press
Total Pages: 656
Release: 2020-04-07
ISBN 10: 0128199180
ISBN 13: 9780128199183
Language: EN, FR, DE, ES & NL

Advances and Avenues in the Development of Novel Carriers for Bioactives and Biological Agents Book Review:

Advances and Avenues in the Development of Novel Carriers for Bioactives and Biological Agents provides sound data on the utility of biological and plant-based drugs and describes challenges faced in all aspects offering indispensable strategies to use in the development of bioactive medicines. Bioactive based medications are commonly used throughout the world and have been recognized by physicians and patients for their therapeutic efficacy. Bioactive formulations, including their subordinates and analogs, address 50% of all medicines in clinical practice. Novel bioactive medicine transporters can cure many disorders by both spatial and transitory approaches and have various justifications in medicinal potential. This book presents information on the utility of natural, plant, animal and bioengineered bioactive materials. It is a fundamental source of information and data for pharmacognosists, pharmaceutical analysts, drug transport scientists and pharmacologists working in bioactive medications. Advances information on various bioactive based medications, their sources, clinical consequences and transport strategies Illustrates diverse transport systems for bioactives and derivatives, novel techniques for formulations, targeting strategies and fundamental qualities of developed bioactive carriers, and their safety concerns and standardization Discusses distinctive transport systems, stability, upgraded dissolvability, and enhanced bioavailability of bioactives

Nano and Microencapsulation for Foods

Nano  and Microencapsulation for Foods
Author: Hae-Soo Kwak
Publsiher: John Wiley & Sons
Total Pages: 432
Release: 2014-04-02
ISBN 10: 1118292294
ISBN 13: 9781118292297
Language: EN, FR, DE, ES & NL

Nano and Microencapsulation for Foods Book Review:

Today, nano- and microencapsulation are increasingly beingutilized in the pharmaceutical, textile, agricultural and foodindustries. Microencapsulation is a process in which tiny particlesor droplets of a food are surrounded by a coating to give smallcapsules. These capsules can be imagined as tiny uniform spheres,in which the particles at the core are protected from outsideelements by the protective coating. For example, vitamins can beencapsulated to protect them from the deterioration they wouldundergo if they were exposed to oxygen. This book highlights the principles, applications, toxicity andregulation of nano- and microencapsulated foods. Section I describes the theories and concepts of nano- andmicroencapsulation for foods adapted from pharmaceutical areas,rationales and new strategies of encapsulation, and protection andcontrolled release of food ingredients. Section II looks closely at the nano- and microencapsulation offood ingredients, such as vitamins, minerals, phytochemical, lipid,probiotics and flavors. This section provides a variety ofreferences for functional food ingredients with varioustechnologies of nano particles and microencapsulation. This sectionwill be helpful to food processors and will deal with foodingredients for making newly developed functional foodproducts. Section III covers the application of encapsulated ingredientsto various foods, such as milk and dairy products, beverages,bakery and confectionery products, and related food packagingmaterials. Section IV touches on other related issues in nano- andmicroencapsulation, such as bioavailability, bioactivity, potentialtoxicity and regulation.

New Polymers for Encapsulation of Nutraceutical Compounds

New Polymers for Encapsulation of Nutraceutical Compounds
Author: Jorge Carlos Ruiz Ruiz,Maira Rubi Segura Campos
Publsiher: John Wiley & Sons
Total Pages: 352
Release: 2017-01-24
ISBN 10: 1119228794
ISBN 13: 9781119228790
Language: EN, FR, DE, ES & NL

New Polymers for Encapsulation of Nutraceutical Compounds Book Review:

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.

Nanoparticle and Microparticle based Delivery Systems

Nanoparticle  and Microparticle based Delivery Systems
Author: David Julian McClements
Publsiher: CRC Press
Total Pages: 572
Release: 2014-08-12
ISBN 10: 1482233150
ISBN 13: 9781482233155
Language: EN, FR, DE, ES & NL

Nanoparticle and Microparticle based Delivery Systems Book Review:

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.

Nutraceuticals

Nutraceuticals
Author: Alexandru Grumezescu
Publsiher: Academic Press
Total Pages: 890
Release: 2016-11-08
ISBN 10: 0128043768
ISBN 13: 9780128043769
Language: EN, FR, DE, ES & NL

Nutraceuticals Book Review:

Nutraceuticals, the fourth volume in the Nanotechnology in the Agri-Food Industry series, is an invaluable resource for anyone in the food industry who needs the most current information about scientific advances in this field. Nutraceuticals are gaining significant attention because of their apparent safety, as well as their nutritional and therapeutic uses. Scientific indications have reinforced dietary interposition as an effective implement for a healthy lifestyle. Bioactive components have been shown to exhibit antioxidant, anti-inflammatory, antimicrobial, hypocholesterolemic, hypoglycemic, anti-mutagenic, and anti-carcinogenic roles in the living system. Research professionals, professors, and students will all find this book useful. Includes the most up-to-date research on nanotechniques and the applications most useful in the food industry Presents various natural and synthetic polymer-based nanoparticulate systems and their conjugates to the food industry including proteins, lipids, carbohydrates, and other biopolymers for applications Provides uses of nanoparticle uptake in ingredients as well as the potential side effects of nanoparticle carriers Covers potential benefits and methods of risk assessment for food safety

Nanoencapsulation of Food Bioactive Ingredients

Nanoencapsulation of Food Bioactive Ingredients
Author: Seid Mahdi Jafari
Publsiher: Academic Press
Total Pages: 500
Release: 2017-05-25
ISBN 10: 0128097418
ISBN 13: 9780128097410
Language: EN, FR, DE, ES & NL

Nanoencapsulation of Food Bioactive Ingredients Book Review:

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

Food Hydrocolloids as Encapsulating Agents in Delivery Systems

Food Hydrocolloids as Encapsulating Agents in Delivery Systems
Author: Adil Gani,F.A. Masoodi,Umar Shah,Shah Asima
Publsiher: CRC Press
Total Pages: 220
Release: 2019-06-07
ISBN 10: 0429894171
ISBN 13: 9780429894176
Language: EN, FR, DE, ES & NL

Food Hydrocolloids as Encapsulating Agents in Delivery Systems Book Review:

This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It details the challenges of poorly-controlled rate of hydration, thickness, decrease in viscosity upon storage, and susceptibility to microbial contamination. Food Hydrocolloids as Encapsulating Agents in Delivery Systems briefly describes various emerging biomaterials including food gums, starches, beta glucans, and proteins for their potential role as wall material in the development of nutraceutical delivery systems. Further, it describes different techniques of fabrication of nanodelivery systems. Features: Provides an introduction to food hydrocolloids as encapsulating agents Covers starches and their derivatives as delivery systems Includes gum-based delivery systems Discusses the classification, isolation, and purification of protein delivery systems This book would be helpful to food scientists and pharmaceutical scientists working in areas including nanotechnology, polymer chemistry, and nutraceutical delivery, as well as regulators and government researchers in US FDA, USDA, and UK FSA regulatory agencies.

Food Applications of Nanotechnology

Food Applications of Nanotechnology
Author: Anonim
Publsiher: Academic Press
Total Pages: 350
Release: 2019-05-29
ISBN 10: 0128160748
ISBN 13: 9780128160749
Language: EN, FR, DE, ES & NL

Food Applications of Nanotechnology Book Review:

Food Applications of Nanotechnology, Volume 88, consolidates the literature on recent developments in nanotechnology, addressing production, safety and nutritional aspects pertaining to foods and nutraceuticals. Chapters in this new release include Assembled protein nanoparticles in food and nutrition applications, Nano-scale carbohydrate Materials in food/nutrition/agricultural applications, Nanotechnology-based colloidal delivery systems in foods, Electrospinning and Electrospraying in food, Bioavailability of nanotechnology-based bioactives and nutraceuticals, and more. Contains contributions from experts in the areas of food nano-science and technology Provides extensive citation of references to cover up-to-date and background literature Covers past, present and future aspects of food nano science and technology