Omega 3 Delivery Systems

Omega 3 Delivery Systems
Author: Pedro J. García-Moreno,Charlotte Jacobsen,Ann-Dorit Moltke Sørensen,Betül Yesiltas
Publsiher: Academic Press
Total Pages: 504
Release: 2021-07-25
ISBN 10: 0128230274
ISBN 13: 9780128230275
Language: EN, FR, DE, ES & NL

Omega 3 Delivery Systems Book Review:

Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability offers the most recent updates for developing, characterizing, and stabilizing both traditional and novel omega-3 delivery systems, including their final incorporation into food matrices and physicochemical changes during digestion. The book brings chapters on novel omega-3 delivery systems (e.g., high-fat emulsions, Pickering emulsions, electrosprayed capsules, and solid lipid nanoparticles), the application of advanced techniques to evaluate physical and oxidative stabilities (e.g., SAXS, SANS, ESR, and super-resolution fluorescence microscopy), and new developments of food enrichment and physicochemical changes during digestion. The book provides a unique multidisciplinary and multisectoral approach, i.e., featuring authors from industry and academy. Long chain omega-3 polyunsaturated fatty acids (PUFA) present numerous health benefits; however, the consumption of natural products rich in omega-3 PUFA (e.g., fish, krill, and algae) is not enough to reach the daily-recommended values. Therefore, the food industry is highly interested in producing omega-3 fortified foods. Brings a holistic approach of omega-3 delivery systems, bringing scientific understanding on production, physical characterization, and oxidative stability Covers key aspects to develop, characterize, and use omega-3 delivery systems for food enrichment, considering physicochemical changes occurring during digestion Serves as an interface between lipid oxidation and colloids chemistry, encapsulation techniques, soft matter physics, food development, and nutrients bioavailability

Food Enrichment with Omega 3 Fatty Acids

Food Enrichment with Omega 3 Fatty Acids
Author: Charlotte Jacobsen,Nina Skall Nielsen,Anna Frisenfeldt Horn,Ann-Dorit Moltke Sørensen
Publsiher: Elsevier
Total Pages: 464
Release: 2013-07-31
ISBN 10: 0857098861
ISBN 13: 9780857098863
Language: EN, FR, DE, ES & NL

Food Enrichment with Omega 3 Fatty Acids Book Review:

Omega-3 fatty acids provide many health benefits, from reducing cardiovascular disease to improving mental health, and consumer interest in foods enriched with omega-3 fatty acids is increasing. Formulating a product enriched with these fatty acids that is stable and has an acceptable flavour is challenging. Food enrichment with omega-3 fatty acids provides an overview of key topics in this area. Part one, an introductory section, reviews sources of omega-3 fatty acids and their health benefits. Chapters in part two explore the stabilisation of both fish oil itself and foods enriched with omega-3 fatty acids. Part three focuses on the fortification of different types of foods and beverages with omega-3 fatty acids, including meat products, by the modification of animal diets and other methods, infant formula and baked goods. Finally, part four highlights new directions in the field and discusses algal oil as a source of omega-3 fatty acids and labelling and claims in foods containing omega-3 fatty acids. Food enrichment with omega-3 fatty acids is a standard reference for professionals in the functional foods industry involved with research, development and quality assessment and for researchers in academia interested in food lipids, oxidation and functional foods. Provides a comprehensive overview of formulating a product enriched with omega-3 fatty acids that is stable, provides many health benefits and has an acceptable flavour Reviews sources of omega-3 fatty acids and their health benefits and explores the stabilisation of fish oil and foods enriched with omega-3 fatty acids Focuses on the fortification of different types of foods and beverages with omega-3 fatty acids and highlights new directions in the field

Omega 3 Oils

Omega 3 Oils
Author: Ernesto Hernandez,Masashi Hosokawa
Publsiher: Elsevier
Total Pages: 312
Release: 2015-08-19
ISBN 10: 0128043474
ISBN 13: 9780128043479
Language: EN, FR, DE, ES & NL

Omega 3 Oils Book Review:

This book addresses new applications of omega-3 fatty acids from both plant and marine sources in food supplements and pharmaceuticals and covers three basic areas: structure and function, production and processing, and health effects. The authors review the latest clinical evidence on the impact of consumption of omega-3 polyunsaturated fatty acids on prevalent human diseases such as inflammation-related illnesses in general and cardiovascular illnesses in particular. They also examine technologies to purify marine oils and protect them against oxidation as well as novel techniques for their incorporation into foods. Covers the role omega-3 plays in general health and disease and includes several reviews on the latest clinical evidence Explains different methods to deliver omega-3 to the consumer, through various methods including food fortification, nutritional supplements, and more Considerations for the processing of omega-3 oils to minimize conditions that could destroy the nutrtional properties.

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.

Pharmaceutical Drug Delivery Systems and Vehicles

Pharmaceutical Drug Delivery Systems and Vehicles
Author: Suryakanta Swain,Chinam Niranjan Patra,M. E. Bhanoji Rao
Publsiher: CRC Press
Total Pages: 369
Release: 2018-10-24
ISBN 10: 1315359340
ISBN 13: 9781315359342
Language: EN, FR, DE, ES & NL

Pharmaceutical Drug Delivery Systems and Vehicles Book Review:

Pharmaceutical Drug Delivery Systems and Vehicles focuses on the fundamental principles while touching upon the advances in the pharma field with coverage of the basic concepts, fundamental principles, biomedical rationales, preparative and characterization techniques, and potential applications of pharmaceutical drug delivery systems and vehicles.

Oxidation in Foods and Beverages and Antioxidant Applications

Oxidation in Foods and Beverages and Antioxidant Applications
Author: Eric A Decker,Ryan J Elias,D. Julian McClements
Publsiher: Elsevier
Total Pages: 552
Release: 2010-09-22
ISBN 10: 085709033X
ISBN 13: 9780857090331
Language: EN, FR, DE, ES & NL

Oxidation in Foods and Beverages and Antioxidant Applications Book Review:

Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control. The second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films. With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality. Reviews problems associated with oxidation and its management in different industry sectors Examines animal products, with chapters on the oxidation and protection of red meat, poultry and fish Discusses oxidation of fish oils and foods enriched with omega-3 and polyunsaturated fatty acids

Native Crops in Latin America

Native Crops in Latin America
Author: Ritva Repo-Carrasco-Valencia,Mabel Cristina Tomás
Publsiher: CRC Press
Total Pages: 400
Release: 2022-03-24
ISBN 10: 1000541525
ISBN 13: 9781000541526
Language: EN, FR, DE, ES & NL

Native Crops in Latin America Book Review:

Functional foods improve health and can reduce the risk of different diseases. In this sense, a variety of bioactive compounds present in functional foods are able to modulate inflammatory responses or exhibit interesting bioactivities such as antihypertensive, antioxidants, anticancer, antimicrobials, anticariogenics, among others. There is a revalorization and mounting characterization on ancient grain crops of Latin America such as chia, amaranth, quinoa, Andean lupin, sacha inchi. This area also posseses a huge variety of native fruits such as camu camu, goldenberry, lucuma, which have health-promoting compounds. Native Crops in Latin America: Biochemical, Processing, and Nutraceutical Aspects explores recent investigations related to the potential use of the native crops as sources of bioactive compounds (proteins, hydrolysates, peptides, antioxidants, essential lipids, dietary fiber, pre- and probiotics) and as ingredients in functional foods. Key Features: Contributes to increasing knowledge of Latin American crops Contains information of various native crops and nutraceutical potentiality Discusses characterization of their by-products Explores revaluation and food application for enrichment food matrices This book contains recent findings impacting research in subjects such as cardiovascular and gastrointestinal systems, gut microbiota, delivery systems, product development, and gastronomy. Such information on Latin American crops may significantly influence the well-being, health, and nutrition of consumers. This will be a useful resource for food scientists, food technologists, nutritionists, ingredient manufacturers, and health care professionals, and relevent knowledge for any University’s Food Science department. Also available in the Food Biotechnology and Engineering series: Volatile Compounds Formation in Specialty Beverages, edited by Felipe Richter Reis and Caroline Mongruel Eleutério dos Santos (ISBN: 9780367631901) For a complete list of books in this series, please visit our website at: https://www.routledge.com/Food-Biotechnology-and-Engineering/book-series/CRCFOOBIOENG

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

Functional Food Ingredients and Nutraceuticals

Functional Food Ingredients and Nutraceuticals
Author: John Shi
Publsiher: CRC Press
Total Pages: 659
Release: 2015-10-28
ISBN 10: 1482240653
ISBN 13: 9781482240658
Language: EN, FR, DE, ES & NL

Functional Food Ingredients and Nutraceuticals Book Review:

The second edition of a bestseller, Functional Food Ingredients and Nutraceuticals: Processing Technologies covers new and innovative technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book includes a number of "green" separation and stabilization technologies that have also been developed to address consumers’ concerns on quality and safety issues. It also details the substantial technological advances made in nano-microencapsulation that protect the bioactivity and enhance the solubility and bioavailability, and the preservation of health-promoting bioactive components in functional food products. Containing nine entirely new chapters, the second edition has been enhanced with coverage of recent developments in the different areas of processing technologies. The incorporation of these new emerging technologies strengthens the second edition without compromising the contextual integrity of the original publication. See What’s New in the Second Edition: Theoretical approaches in mass transfer modeling, solubility properties, and simulation in extraction process Innovative nanotechnologies in packaging process and nano-microencapsulation process and technology to protect bioactivity and enhance solubility and bioavailability of health-promoting bioactive components "Green" separation technologies updated with more information in industrial applications Thousands of research papers have been published on the health benefits of bioactive components from natural resources; many books on functional foods are related to chemical properties or medical functions. With only a few books capturing the related processing technologies, the first edition became a valuable tool to help transform results from the lab into industrial applications. Filled with current and sound scientific knowledge of engineering techniques and information on the quality of functional foods, the second edition of this groundbreaking resource is poised to do the same.

Recent Advances in Natural Products Analysis

Recent Advances in Natural Products Analysis
Author: Seyed Mohammad Nabavi,Mina Saeedi,Seyed Fazel Nabavi,Ana Sanches Silva
Publsiher: Elsevier
Total Pages: 878
Release: 2020-03-07
ISBN 10: 0128175192
ISBN 13: 9780128175194
Language: EN, FR, DE, ES & NL

Recent Advances in Natural Products Analysis Book Review:

Recent Advances in Natural Products Analysis is a thorough guide to the latest analytical methods used for identifying and studying bioactive phytochemicals and other natural products. Chemical compounds, such as flavonoids, alkaloids, carotenoids and saponins are examined, highlighting the many techniques for studying their properties. Each chapter is devoted to a compound category, beginning with the underlying chemical properties of the main components followed by techniques of extraction, purification and fractionation, and then techniques of identification and quantification. Biological activities, possible interactions, levels found in plants, the effects of processing, and current and potential industrial applications are also included. Focuses on the latest analytical techniques used for studying phytochemical and other biological compounds Authored and edited by the top worldwide experts in their field Discusses the current and potential applications and predicts future trends of each compound group

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.

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

Marine Polysaccharides

Marine Polysaccharides
Author: Vazhiyil Venugopal
Publsiher: CRC Press
Total Pages: 396
Release: 2016-04-19
ISBN 10: 9781439815274
ISBN 13: 1439815275
Language: EN, FR, DE, ES & NL

Marine Polysaccharides Book Review:

Increased public awareness of the importance of healthy living presents new challenges for the commercial food processing sector. The industry is always on the hunt for novel and safe additives with functional properties that can be used to impart healthy and appealing properties to foods. While the ocean is known as a conventional source of fish proteins and lipids, it is yet to be tapped as a source of polysaccharides. A clear exposition on how these resources can be developed, Marine Polysaccharides: Food Applications compiles recent data on the food applications of marine polysaccharides from such diverse sources as fishery products, seaweeds, microalgae, microorganisms, and corals. The book begins with discussions on the isolation of polysaccharides from marine sources and their properties, particularly those important from a food technology point of view. It then focuses on the actual food applications of these compounds and concludes with a brief examination of biomedical applications. The author presents an overview of the general functional properties of polysaccharides, including their structure; their hydration, gelation, emulsification, and rheological properties; and interactions among themselves and with other food components such as proteins that are relevant to food processing. He then explores the isolation and food-related properties of various marine polysaccharides, use of these polysaccharides in food product and biopackaging, recent developments in composite films and nanotechnology, and safety and regulatory issues. While there are many books available on polysaccharides, few address the applications of marine polysaccharide food product development. Written from a realistic, practical point of view avoiding technical jargon, this book highlights the ocean not as a conventional source of fish protein and lipids, but as a major supplier of versatile carbohydrates that can have diverse food applications.

Antioxidants and Functional Components in Aquatic Foods

Antioxidants and Functional Components in Aquatic Foods
Author: Hordur G. Kristinsson
Publsiher: John Wiley & Sons
Total Pages: 344
Release: 2014-04-15
ISBN 10: 1118855124
ISBN 13: 9781118855126
Language: EN, FR, DE, ES & NL

Antioxidants and Functional Components in Aquatic Foods Book Review:

Antioxidants and Functional Components in Aquatic Foodscompiles for the first time the past and present research done onpro and antioxidants in aquatic animals. The book addresses an areaof extreme importance for aquatic foods, since lipid oxidationleads to such a large number of quality problems. Many of theseproblems are also seen in other muscle based foods, but areexaggerated in aquatic foods, so the book’s contents will beof great use and interest to other fields. Written by topresearchers in the field, the book offers not only generaloverviews of lipid oxidation in aquatic foods and aquatic food proand antioxidant systems, but also covers specifics and gives thelatest information on the key pro and anti-oxidants derived fromaquatic foods as well as some of the most recent and innovativemeans to control lipid oxidations in aquatic foods and food systemswith fish oils. Coverage includes the latest research on theeffects aquatic foods have on oxidative stress in the human body,an area of great interest recently. Additionally, a chapter isdevoted to the latest techniques to measure antioxidative potentialof aquatic foods, an area still in development and one veryimportant to the antioxidant research community. Antioxidants and Functional Components in Aquatic Foodswill be of great interest to the food science, medical, biochemicaland pharmaceutical fields for professionals who deal with aquaticfood products, muscle foods products (beef, pork, poultry etc),lipid oxidation, and pro-oxidant and antioxidant systems.

Handbook of Food Processing Two Volume Set

Handbook of Food Processing  Two Volume Set
Author: Theodoros Varzakas,Constantina Tzia
Publsiher: CRC Press
Total Pages: 1420
Release: 2015-11-04
ISBN 10: 1466582316
ISBN 13: 9781466582316
Language: EN, FR, DE, ES & NL

Handbook of Food Processing Two Volume Set Book Review:

Authored by world experts, the Handbook of Food Processing, Two-Volume Set discusses the basic principles and applications of major commercial food processing technologies. The handbook discusses food preservation processes, including blanching, pasteurization, chilling, freezing, aseptic packaging, and non-thermal food processing. It describes com

Omega 3 Fatty Acids in Brain and Neurological Health

Omega 3 Fatty Acids in Brain and Neurological Health
Author: Ronald Ross Watson,Fabien De Meester
Publsiher: Elsevier
Total Pages: 496
Release: 2014-06-25
ISBN 10: 0124105475
ISBN 13: 9780124105478
Language: EN, FR, DE, ES & NL

Omega 3 Fatty Acids in Brain and Neurological Health Book Review:

Research has clearly established a link between omega-3 fatty acids and general health, particularly cardiovascular health. Omega-3 Fatty Acids in Brain and Neurological Health is the first book to focus exclusively on the role of omega-3 fatty acids on general brain health. The articles in this collection illustrate omega-3 fatty acids' importance in longevity, cognitive impairment, and structure and function of the brain's neurons. Research has established links between omega-3 fatty acids and the developing brain, aging, dementia, Alzheimer's disease and multiple sclerosis. This book encompasses some of the most recent research, including the role of omega-3 fatty acid supplements on hippocampal neurogenesis, substantia nigra modulation, migraine headaches, the developing brain in animals, sleep, and neurodegenerative diseases. This collection helps to push research forward toward a complete understanding of omega-3 fatty acids' relationship to brain and neurological health. The first book-length collection of original research on the connection between omega-3 fatty acids and the brain Provides a comprehensive introduction to the state of research on omega-3 fatty acids and the brain and directions for future research A foundational collection for neuroscience, neurology, and nutrition research

Drug Delivery Systems Third Edition

Drug Delivery Systems  Third Edition
Author: Vasant V. Ranade,John B. Cannon
Publsiher: CRC Press
Total Pages: 608
Release: 2011-04-25
ISBN 10: 1439806187
ISBN 13: 9781439806180
Language: EN, FR, DE, ES & NL

Drug Delivery Systems Third Edition Book Review:

Drug delivery technologies represent a vast, vital area of research and development in pharmaceuticals. The demand for innovative drug delivery systems continues to grow, driving a variety of new developments. Drug Delivery Systems, Third Edition provides a comprehensive review of the latest research and development on drug delivery systems. Coverage includes liposomal, transmucosal, transdermal, oral, polymeric, and monoclonal antibody directed delivery. Each chapter provides a table of marketed and investigational products with numerous practical examples. The book also provides readers with a multitude of possible drug delivery systems that can be used to improve therapeutics, along with global and regulatory perspectives. This third edition contains a chapter on nanoscience and technology for drug delivery along with cutting-edge business intelligence and strategies. Written in a straightforward manner, the authors provide a global perspective on current and future advances and market opportunities. Supplying a cogent overview of the field and extensive guidance on where to get more information, it is an essential resource for anyone venturing into this area of drug development.

Bioactive Delivery Systems for Lipophilic Nutraceuticals

Bioactive Delivery Systems for Lipophilic Nutraceuticals
Author: Ming Miao,Long Chen,David Julian McClements
Publsiher: Unknown
Total Pages: 300
Release: 2022-01-20
ISBN 10: 9781839164187
ISBN 13: 1839164182
Language: EN, FR, DE, ES & NL

Bioactive Delivery Systems for Lipophilic Nutraceuticals Book Review:

Lipophilic nutraceuticals include vitamins (A, C and E), carotenoids and flavanoids This book is intended to review the current bioactive delivery systems for lipophilic nutraceuticals, and introduce their mechanisms, preparation methods, and application range.

Bioactive Compounds from Marine Foods

Bioactive Compounds from Marine Foods
Author: Blanca Hernández-Ledesma,Miguel Herrero
Publsiher: John Wiley & Sons
Total Pages: 464
Release: 2013-09-30
ISBN 10: 1118412877
ISBN 13: 9781118412879
Language: EN, FR, DE, ES & NL

Bioactive Compounds from Marine Foods Book Review:

Part of the IFT Press series, this book reviews the myriadpublished information on bioactive components derived from marinefoods, enabling researchers and product developers to selectappropriate functional ingredients for new products. Chapters cover foods and food ingredients from both animal andplant marine sources, focusing on those which demonstratebiological properties and whose constituent compounds have beenisolated and identified as potentially active. This book furtheraddresses the biological activities of PUFAs (Polyunsaturated fattyacids), oils, phospholipids, proteins and peptides, fibres,carbohydrates, chitosans, vitamins and minerals, fucoxantin,polyphenols, phytosterols, taurine, amongst others. Thesecomponents, found in a variety of marine-derived foods, have beendemonstrated to have preventative properties with regard tohypertension, oxidative stress, inflammation, cardiovasculardiseases, cancer and other human diseases. Extraction methods and analysis techniques are also addressed.Intended for food scientists, food technologists and food engineersin academia, industry and government, this book reviews thesubstantial quantity of current research in this fast-moving andcommercially valuable sector of food and nutrition science.

Herbal Bioactive Based Drug Delivery Systems

Herbal Bioactive Based Drug Delivery Systems
Author: Inderbir Singh Bakshi,Rajni Bala,Reecha Madaan,Rakesh K. Sindhu
Publsiher: Academic Press
Total Pages: 494
Release: 2022-03-13
ISBN 10: 0323859100
ISBN 13: 9780323859103
Language: EN, FR, DE, ES & NL

Herbal Bioactive Based Drug Delivery Systems Book Review:

Herbal Bioactive-Based Drug Delivery Systems: Challenges and Opportunities provides a wide-ranging, in-depth resource for herbal bioactives, including detailed discussion of standardization and regulations. The book first explores specific drug delivery systems such as gastrointestinal, ocular, pulmonary, transdermal, and vaginal and rectal. It then discusses novel applications for nano, cosmetics, nutraceuticals, wound healing and cancer treatment. Finally, there is a section focusing on standardization and regulation which includes an enhancement of properties. This book is an essential resource for pharmacologists, pharmaceutical scientists, material scientists, botanists, and all those interested in natural products and drug delivery systems developments. Explores standardization, regulation and enhancement issues in herbal bioactives Discusses novel developments, herbal cosmetics and toxicity/interaction issues Provides a comprehensive reference on all aspects of herbal bioactives