Encapsulation and Controlled Release Technologies in Food Systems 2e, Lakkis

Автор: Lakkis
Название: Encapsulation and Controlled Release Technologies in Food Systems
ISBN: 0813828554 ISBN-13(EAN): 9780813828558
Издательство: Wiley
Цена: 37691.00 р.
Наличие на складе: Есть у поставщикаПоставка 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: 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
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Цена: 18284.00 р.
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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
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Цена: 39811.00 р.
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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
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Цена: 26107.00 р.
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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.

Автор: N.J. Zuidam; Viktor Nedovic
Название: Encapsulation Technologies for Active Food Ingredients and Food Processing
ISBN: 1441910077 ISBN-13(EAN): 9781441910073
Издательство: Springer
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Цена: 19591.00 р.
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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: C., Anandharamakrishnan
Название: Liposomal Encapsulation In Food Science And Technology
ISBN: 0128239352 ISBN-13(EAN): 9780128239353
Издательство: Elsevier Science
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Цена: 26107.00 р.
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Описание: Craig Larman again delivers a clear path for students to learn object-oriented analysis and design through his clear and precise writing style. Larman teaches newcomers to OOA/D learn how to "think in objects" by presenting three iterations of a single, cohesive case study, incrementally introducing the requirements and OOA/D activities, principles, and patterns that are most critical to success.

Автор: Aboudzadeh M. Ali
Название: Emulsion‐based Encapsulation of Antioxidants: Design and Performance
ISBN: 3030620549 ISBN-13(EAN): 9783030620547
Издательство: Springer
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Цена: 34937.00 р.
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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.

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.
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Описание:

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

Название: Encapsulation in Food Processing and Fermentation
ISBN: 0367258315 ISBN-13(EAN): 9780367258313
Издательство: Taylor&Francis
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Цена: 24499.00 р.
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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: 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.

Автор: Jafari, Seid Mahdi
Название: Spray Drying Encapsulation of Bioactive Materials
ISBN: 0367366460 ISBN-13(EAN): 9780367366469
Издательство: Taylor&Francis
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Цена: 28327.00 р.
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Название: Encapsulated and Powdered Foods
ISBN: 0367392763 ISBN-13(EAN): 9780367392765
Издательство: Taylor&Francis
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Цена: 9798.00 р.
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Описание:

Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processes and a range of related topics, including drying technologies; storage, moisture, lumping, and bridging in the bin; and the blending and segregation of powders. The book concludes with discussions on the creation of specialty ingredients and engineered powders.