Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals
Language: English
Published by Woodhead Pub Ltd, 2012
Series: Book 137 of 301 - Woodhead Publishing Series in Food Science, Technology and Nutrition
- Hardcover
- New
Seller: Revaluation Books, Exeter, United KingdomRevaluation Books
AbeBooks seller since January 6, 2003
Condition: New
£ 206.62
Quantity: 2 available
Add to basketItem description from seller
612 pages. 9.50x6.75x1.50 inches. In Stock.
Seller Inventory # __0857091247
- Title
- Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals
- Author
- Garti, Nissim (Editor)/ McClements, D. Julian (Editor)
- Publisher
- Woodhead Pub Ltd
- Publication year
- 2012
- Condition
- Brand New
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0857091247
- ISBN 13
- 9780857091246
- Item weight
- 1.07 kilograms
- Series
- Book 137 of 301: Woodhead Publishing Series in Food Science, Technology and Nutrition
Key Features: provides a comprehensive guide to current and emerging techniques in encapsulation technologies and delivery systems; chapters in part one provide an overview of key requirements for food ingredient and nutraceutical delivery systems, while part two discusses processing technologies for encapsulation and delivery systems; later sections investigate physicochemical approaches to the production of encapsulation and delivery systems and review characterization and applications of delivery systems.
Contents: Part 1 Requirements for food ingredient and nutraceutical delivery systems: Requirements for food ingredient and nutraceutical delivery systems; Challenges in developing delivery systems for food additives, nutraceuticals and dietary supplements; Interaction of food ingredient and nutraceutical delivery systems with the human gastrointestinal tract. Part 2 Processing technology approaches to produce encapsulation and delivery systems: Spray drying, freeze drying and related processes for food ingredient and nutraceutical encapsulation; Spray cooling and spray chilling for food ingredient and nutraceutical encapsulation; Coextrusion for food ingredients and nutraceutical encapsulation: Principles and technology; Fluid bed microencapsulation and other coating methods for food ingredient and nutraceutical bioactive compounds; Microencapsulation methods based on biopolymer phase separation and gelation phenomena in aqueous media. Part 3 Physicochemical approaches to produce encapsulation and delivery systems: Micelles and microemulsions as food ingredient and nutraceutical delivery systems; Biopolymeric amphiphiles as food ingredient and nutraceutical delivery systems; Liposomes as food ingredients and nutraceutical delivery systems; Colloidal emulsions and particles as micronutrient and nutraceutical delivery systems; Structured oils and fats (organogels) as food ingredient and nutraceutical delivery systems; Hydrogel particles and other novel protein-based methods for food ingredient and nutraceutical delivery systems. Part 4 Characterization and applications of delivery systems: An industry perspective on the advantages and disadvantages of different flavour delivery systems; An industry perspective on the advantages and disadvantages of different fish oil delivery systems; An industry perspective on the advantages and disadvantages of iron micronutrient delivery systems; Properties and applications of different probiotic delivery systems.
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Revaluation Books
Exeter, United Kingdom
AbeBooks seller since January 6, 2003
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Edward Bowditch Ltd
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Exeter, United Kingdom EX3 0PP
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