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- Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals
- Author : Nissim Garti
- Publsiher : Elsevier
- Release : 25 January 2008
- ISBN : 184569421X
- Pages : 496 pages
- Rating : 4/5 from 21 reviews
GET THIS BOOKDelivery and Controlled Release of Bioactives in Foods and Nutraceuticals
Read or download book entitled Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals written by Nissim Garti which was release on 25 January 2008, this book published by Elsevier. Available in PDF, EPUB and Kindle Format. Book excerpt: 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
- Author : Nissim Garti
- Publisher : Elsevier
- Release Date : 2008-01-25
- Total pages : 496
- ISBN : 184569421X
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Summary : Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimise these systems to maximise the ...
- Author : N.J. Zuidam,Viktor Nedovic
- Publisher : Springer Science & Business Media
- Release Date : 2009-10-30
- Total pages : 400
- ISBN : 184569421X
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Summary : 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 ...
- Author : Munmaya K. Mishra
- Publisher : CRC Press
- Release Date : 2019-09-18
- Total pages : 474
- ISBN : 184569421X
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Summary : 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 ...
- Author : Cristina Sabliov,Hongda Chen,Rickey Yada
- Publisher : John Wiley & Sons
- Release Date : 2015-07-07
- Total pages : 408
- ISBN : 184569421X
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Summary : 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 ...
- Author : Qingrong Huang
- Publisher : Elsevier
- Release Date : 2012-04-19
- Total pages : 480
- ISBN : 184569421X
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Summary : Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed. After an introductory overview, the ...
- Author : António Vicente,Cristina Silva,Chelo Gonzalez
- Publisher : Springer Nature
- Release Date : 2022-01-01
- Total pages : 201
- ISBN : 184569421X
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Summary : This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft ...
- Author : Suresh Kumar Gahlawat,Joginder Singh Duhan,Raj Kumar Salar,Priyanka Siwach,Suresh Kumar,Pawan Kaur
- Publisher : Springer
- Release Date : 2018-05-29
- Total pages : 401
- ISBN : 184569421X
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Summary : This book explores the recent advancements in cutting-edge techniques and applications of Biotechnology. It provides an overview of prospects and applications while emphasizing modern, and emerging areas of Biotechnology. The chapters are dedicated to various field of Biotechnology including, genome editing, probiotics, in-silico drug designing, nanoparticles and its applications, molecular ...
- Author : Mike Boland,Matt Golding,Harjinder Singh
- Publisher : Academic Press
- Release Date : 2014-03-24
- Total pages : 538
- ISBN : 184569421X
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Summary : This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, ...
- Author : Mahendra Rai,Caue Ribeiro,Luiz Mattoso,Nelson Duran
- Publisher : Springer
- Release Date : 2015-03-31
- Total pages : 347
- ISBN : 184569421X
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Summary : This book presents a comprehensive overview of new and emerging nanotechnologies. It includes aspects of nanoparticle monitoring, toxicity, and public perception, and covers applications that address both crop growing and treatment of agricultural wastewater. Topics include nanoagrochemicals (nanofertilizers, -pesticides, -herbicides), nanobiosensors, and nanotechnologies for food processing, packaging, and storage, crop ...
- Author : Bhupinder Singh
- Publisher : CRC Press
- Release Date : 2018-10-03
- Total pages : 306
- ISBN : 184569421X
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Summary : This book will be a comprehensive account of the various facets of nutraceuticals domain. The peruser of this book will find details on various nanotech approaches to nutraceuticals, prebiotics and probiotics, along with their specific applications....
- Author : Maria Germanovna Semenova,Eric Dickinson
- Publisher : CRC Press
- Release Date : 2010-01-13
- Total pages : 372
- ISBN : 184569421X
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Summary : The theme and contents of this book have assumed a new significance in the light of recent ideas on nanoscience and nanotechnology, which are now beginning to influence developments in food research and food processing. The fabrication of nanoscale structures for food use relies on an in-depth understanding of thermodynamically ...
- Author : Hae-Soo Kwak
- Publisher : John Wiley & Sons
- Release Date : 2014-04-02
- Total pages : 432
- ISBN : 184569421X
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Summary : 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 ...
- Author : D. Julian McClements,Eric A Decker
- Publisher : Elsevier
- Release Date : 2009-07-30
- Total pages : 744
- ISBN : 184569421X
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Summary : The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. ...
- Author : Abdeltif Amrane,Susai Rajendran,Tuan Anh Nguyen,Ashraf Mahdy Sharoba,Aymen Amine Assadi
- Publisher : Elsevier
- Release Date : 2020-05-04
- Total pages : 500
- ISBN : 184569421X
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Summary : 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. ...
- Author : Alexandru Grumezescu
- Publisher : Academic Press
- Release Date : 2016-09-08
- Total pages : 924
- ISBN : 184569421X
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Summary : 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, ...
