Release and Bioavailability of Nanoencapsulated Food Ingredients

• Author : Anonim
• Publisher : Academic Press
• Release Date : 2020-06-02
• Total pages : 508
• ISBN : 012815666X

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Summary : 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 ...

• Author : Bhanu Prakash
• Publisher : Academic Press
• Release Date : 2020-03
• Total pages : 480
• ISBN : 012815666X

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Summary : Functional and Preservative Properties of Phytochemicals examines the potential of plant-based bioactive compounds as functional food ingredients and preservative agents against food-spoiling microbes and oxidative deterioration. The book provides a unified and systematic accounting of plant-based bioactive compounds by illustrating the connections among the different disciplines, such as food science, ...

• Author : Anonim
• Publisher : Academic Press
• Release Date : 2020-03-07
• Total pages : 696
• ISBN : 012815666X

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Summary : Characterization of Nanoencapsulated Food Ingredients, Volume Four in the Nanoencapsulation in the Food Industry series, introduces some of the common instrumental analysis and characterization methods for the evaluation of nanocarriers and nanoencapsulated ingredients in terms of their morphology, size distribution, surface charge and composition, appearance, physicochemical and rheological properties, and ...

• Author : Seid Mahdi Jafari
• Publisher : Academic Press
• Release Date : 2019-06-14
• Total pages : 668
• ISBN : 012815666X

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Summary : 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 ...

• Author : Anonim
• Publisher : Academic Press
• Release Date : 2020-10-17
• Total pages : 548
• ISBN : 012815666X

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Summary : 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 ...

• Author : C. Anandharamakrishnan
• Publisher : Springer Science & Business Media
• Release Date : 2013-11-26
• Total pages : 89
• ISBN : 012815666X

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Summary : Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and location into various substances, including food. Numerous nanoencapsulation technologies have emerged in recent years, each with its own advantages and disadvantages. The goal of this Brief ...

• Author : Jamileh M. Lakkis
• Publisher : John Wiley & Sons
• Release Date : 2016-04-18
• Total pages : 408
• ISBN : 012815666X

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Summary : The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well ...

• Author : Alexandru Grumezescu
• Publisher : Academic Press
• Release Date : 2016-07-01
• Total pages : 924
• ISBN : 012815666X

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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, ...

• Author : Byong H. Lee
• Publisher : John Wiley & Sons
• Release Date : 2014-12-01
• Total pages : 544
• ISBN : 012815666X

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Summary : Food biotechnology is the application of modern biotechnologicaltechniques to the manufacture and processing of food, for examplethrough fermentation of food (which is the oldest biotechnologicalprocess) and food additives, as well as plant and animal cellcultures. New developments in fermentation and enzyme technologicalprocesses, molecular thermodynamics, genetic engineering, proteinengineering, metabolic engineering, bioengineering, ...

• Author : Qingrong Huang,Peter Given,Michael Qian
• Publisher : Amer Chemical Society
• Release Date : 2009
• Total pages : 314
• ISBN : 012815666X

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Summary : This book will provide state-of-the-art knowledge in the formulation and development of novel functional food ingredients...

• Author : Anonim
• Publisher : Elsevier
• Release Date : 2018-11-16
• Total pages : 444
• ISBN : 012815666X

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Summary : Nanomaterials for Food Applications highlights recent developments in nanotechnologies, covering the different food areas where these novel products or technologies can be applied. The book covers five major themes, showing how nanotechnology is used in food, the use of ingredients in nanoform to improve bioavailability or nanoencapsulation technologies, nanotechnologies for ...

• Author : Jatindra Kumar Sahu
• Publisher : CRC Press
• Release Date : 2014-03-24
• Total pages : 717
• ISBN : 012815666X

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Summary : Food materials are processed prior to their consumption using different processing technologies that improve their shelf life and maintain their physicochemical, biological, and sensory qualities. Introduction to Advanced Food Process Engineering provides a general reference on various aspects of processing, packaging, storage, and quality control and assessment systems, describing the ...

• Author : Suvendu Bhattacharya
• Publisher : John Wiley & Sons
• Release Date : 2014-09-26
• Total pages : 744
• ISBN : 012815666X

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Summary : Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), ...

• Author : Cristina Sabliov,Hongda Chen,Rickey Yada
• Publisher : John Wiley & Sons
• Release Date : 2015-07-07
• Total pages : 408
• ISBN : 012815666X

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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 : Cesarettin Alasalvar,Kazuo Miyashita,Fereidoon Shahidi,Udaya Wanasundara
• Publisher : John Wiley & Sons
• Release Date : 2011-06-15
• Total pages : 576
• ISBN : 012815666X

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Summary : The global market for seafood products continues to increase year by year. Food safety considerations are as crucial as ever in this sector, and higher standards of quality are demanded even as products are shipped greater distances around the world. The current global focus on the connection between diet and ...