Название: Functional Food Ingredients & Nutra ISBN: 1482240645 ISBN-13(EAN): 9781482240641 Издательство: Taylor&Francis Рейтинг: Цена: 29093.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book introduces the "green" separation processes and stabilization technologies that been developed to address consumer`s concerns on quality and safety issues. It emphasizes the role of nanotechnology in packaging processes and how nano- and micro-encapsulation technologies are used to protect and stabilize the bioactivity of health-promoting components.
Описание: Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the Handbook of Food Bioengineering series, is a solid resource on how microorganisms can increase food production and quality. Microorganisms are used to create and enhance food, used as food additives to improve food taste, and in improving function and fortification to benefit overall health. The book presents the applications of microbial products in food bioengineering and methods to obtain valuable ingredients, such as sugars, acids, secondary metabolites, enzymes and vitamins. Recent and future applications of these microbial – derived food components are discussed, along with future applications.
Автор: Robert S. Igoe Название: Dictionary of Food and Ingredients ISBN: 1461568374 ISBN-13(EAN): 9781461568377 Издательство: Springer Рейтинг: Цена: 13060.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The Dictionary of Food Ingredients is a unique, easy-to-use source of infor- mation on over 1,000 food ingredients. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student.
Автор: Tong-Jen Fu; Gurmeet Singh; Wayne R. Curtis Название: Plant Cell and Tissue Culture for the Production of Food Ingredients ISBN: 1461371554 ISBN-13(EAN): 9781461371557 Издательство: Springer Рейтинг: Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This book is developed from the Symposium "Plant Cell and Tissue Culture for Food Ingredient Production" which was held on April 13-17, 1997 at the American Chemical So- ciety National Meeting in San Francisco, CA.
The second volume of Foods, nutrients and food ingredients with authorised EU health claims continues from Volume 1, which provided a comprehensive overview of many of the permitted health claims for foods and nutrients approved under European Regulation EC 1924/2006. This new volume discusses more of the health claims authorised to date for use in the EU. The chapters cover details of various permitted claims, such as the approved wording, conditions of use, the target group for the claims, the evidence for the claimed health benefits, and where appropriate details of other relevant legislation, consumer-related issues and future trends.
The book opens with an overview of regulatory developments relating to health claims. Part One reviews authorised disease risk reduction claims and proprietary claims. The second part investigates ingredients with permitted 'general function' claims, with chapters examining ingredients such as red yeast rice, glucomannan and guar gum. The final section of the book explores foods and nutrients with permitted health claims, including chapters on authorised EU health claims for prunes, foods with low or reduced sodium or saturated fatty acids, and claims for essential and long chain polyunsaturated fatty acids.
Building on volume 1, this title ensures that the area of EU health claims in food is comprehensively covered
Chapters are devoted to individual food ingredients and substances, covering the range of issues related to health claims
Health-promoting products are an increasing consumer trend in product development and this book provides key information on these advances
Описание: Edited by two leading experts, this is a valuable reference for those working on food processing using immobilized cells or enzymes, and on delivery of food compounds via encapsulation. The emphasis is on strategy, since encapsulation technologies may change.
Название: Nanoencapsulation of food bioactive ingredients ISBN: 012809740X ISBN-13(EAN): 9780128097403 Издательство: Elsevier Science Рейтинг: Цена: 17685.00 р. Наличие на складе: Поставка под заказ.
Описание:
There has been a major shift from conventional microencapsulation processes towards nanoencapsulation techniques with the aim of increasing the encapsulation efficiency and improved targeted nutraceutical delivery. Nanoencapsulation of Food Bioactive Ingredients brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation and formulations and encapsulation methodologies, covering a wide range of compounds, giving detailed examples of the issues to be faces 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.
A definitive reference manual for researchers and industry personnel who are working or interested in various branches of encapsulation for the food ingredients and nutraceutical purposes.
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 potentials of nanoencapsulated food ingredients, as well as their novel applications in functional foods and nutraceutical systems
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