Описание: Nanoencapsulation in the food industry is used to ferment food, promote food stability, and produce antimicrobials for food safety and quality. It also provides barriers between sensitive bioactive materials and the environment to allow taste and aroma differentiation and to mask bad flavors or smells, increases the bioavailability of food ingredients, improves the solubility of poorly water-soluble ingredients, enables higher ingredient retention during the food production process, and increases shelf life.
Encapsulations is the second volume in the Nanotechnology in the Food Industry series. It serves as a reference for nanotechnology in the area of encapsulation with food applications, discusses nanoencapsulation processes, discusses materials used in nanoencapsulation, and assesses which applications are most beneficial to the food industry.
Includes the most up-to-date information on nanoencapsulation and nanocontainer-based delivery of antimicrobialsPresents nanomaterials for innovation based on scientific advancements in the fieldProvides control release strategies to enhance bioactivity, including methods and techniques for research and innovationProvides useful tools to improve the delivery of bioactive molecules and living cells into foods
