Liposomal Encapsulation In Food Science And Technology, C., Anandharamakrishnan

Автор: Jafari, Seid
Название: Biopolymer Nanostructures for Food Encapsulation Purposes
ISBN: 0128156635 ISBN-13(EAN): 9780128156636
Издательство: Elsevier Science
Рейтинг:
Цена: 26444.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание:

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 delivery. Chapters emphasize original results relating to experimental, theoretical, formulations and/or applications of nano-structured biopolymers.

Автор: Ho Thao M., Hidefumi Yoshii, Terao Keiji
Название: Functionality of Cyclodextrins in Encapsulation for Food Applications
ISBN: 3030800555 ISBN-13(EAN): 9783030800550
Издательство: Springer
Цена: 20962.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание:

Chapter 1: Properties of cyclodextrins and their applications in food processing

Автор: Lakkis
Название: Encapsulation and Controlled Release Technologies in Food Systems
ISBN: 0813828554 ISBN-13(EAN): 9780813828558
Издательство: Wiley
Рейтинг:
Цена: 37691.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: In Encapsulation and Controlled Release Technologies in Food Systems, editor Lakkis has gathered a highly respected collection of expert contributors from industry and academia to highlight recent innovations in encapsulation and controlled release technologies in food systems.

Автор: N.J. Zuidam; Viktor Nedovic
Название: Encapsulation Technologies for Active Food Ingredients and Food Processing
ISBN: 148998349X ISBN-13(EAN): 9781489983497
Издательство: Springer
Рейтинг:
Цена: 18284.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

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.

Автор: McClements David Julian
Название: Nanoparticle- And Microparticle-Based Delivery Systems: Encapsulation, Protection and Release of Active Compounds
ISBN: 1482233150 ISBN-13(EAN): 9781482233155
Издательство: Taylor&Francis
Рейтинг:
Цена: 39811.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: 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.

Автор: Jafari, Seid
Название: Jafari-Lipid-Based Nanostructures for Food Encapsulation
ISBN: 0128156732 ISBN-13(EAN): 9780128156735
Издательство: Elsevier Science
Рейтинг:
Цена: 26107.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание:

Lipid-Based Nanostructures for Food Encapsulation Purposes, a volume in the Nanoencapsulation in the Food Industry series, reviews recent studies on formulation and evaluation of different categories of lipid-based nano-carriers, and discusses how lipid nanoencapsulation is a feasible technology to be used in the food industry.

Название: Encapsulation in Food Processing and Fermentation
ISBN: 0367258315 ISBN-13(EAN): 9780367258313
Издательство: Taylor&Francis
Рейтинг:
Цена: 24499.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: The book Encapsulation in food processing and fermentations provides new insights into food encapsulation processes. The chapters are organized in a manner that even readers who are not familiar with encapsulation will find the information of interest.

Автор: N.J. Zuidam; Viktor Nedovic
Название: Encapsulation Technologies for Active Food Ingredients and Food Processing
ISBN: 1441910077 ISBN-13(EAN): 9781441910073
Издательство: Springer
Рейтинг:
Цена: 19591.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

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.

Автор: Aboudzadeh M. Ali
Название: Emulsion‐based Encapsulation of Antioxidants: Design and Performance
ISBN: 3030620549 ISBN-13(EAN): 9783030620547
Издательство: Springer
Рейтинг:
Цена: 34937.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Special emphasis is placed on the antioxidant activity of the carriers being the key advantage of these emulsion-based systems.The main aim of the book is to inspire and to guide fellow scientists and students in this field.

Название: Applications of encapsulation and controlled release
ISBN: 1138118788 ISBN-13(EAN): 9781138118782
Издательство: Taylor&Francis
Рейтинг:
Цена: 41342.00 р.
Наличие на складе: Поставка под заказ.

Описание: This book 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 a rich source of technical information and current practices in research and industry.

Автор: Alexandru Mihai Grumezes
Название: Encapsulations
ISBN: 0128043075 ISBN-13(EAN): 9780128043073
Издательство: Elsevier Science
Рейтинг:
Цена: 23244.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

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

Автор: Aboudzadeh M. Ali
Название: Emulsion‐based Encapsulation of Antioxidants: Design and Performance
ISBN: 3030620514 ISBN-13(EAN): 9783030620516
Издательство: Springer
Цена: 34937.00 р.
Наличие на складе: Есть у поставщика Поставка под заказ.

Описание: Special emphasis is placed on the antioxidant activity of the carriers being the key advantage of these emulsion-based systems.The main aim of the book is to inspire and to guide fellow scientists and students in this field.