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Characterization of Nanoencapsulated Food Ingredients

Characterization of Nanoencapsulated Food Ingredients
A Book

by Anonim

  • Publisher : Academic Press
  • Release : 2020-03-07
  • Pages : 696
  • ISBN : 0128156686
  • Language : En, Es, Fr & De
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Characterization of Nanoencapsulated Food Ingredients, Volume Four in the Nanoencapsulation in the Food Industry series, introduces some of the common instrumental analysis and characterization methods for the evaluation of nanocarriers and nanoencapsulated ingredients in terms of their morphology, size distribution, surface charge and composition, appearance, physicochemical and rheological properties, and antioxidant activity. Divided in five sections, the book covers the qualitative and quantitative properties of nanoencapsulated food ingredients by different characterization techniques, besides correlating nanocarrier behavior to their physicochemical and functional properties. Authored by a team of global experts in the fields of nano- and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation and nanodelivery systems. Shows how different properties of nanoencapsulated food ingredients can be analyzed Presents the mechanism of each characterization technique Investigates how the analytical results can be understood with nanoencapsulated ingredients

Nanoencapsulation of Food Bioactive Ingredients

Nanoencapsulation of Food Bioactive Ingredients
Principles and Applications

by Seid Mahdi Jafari

  • Publisher : Academic Press
  • Release : 2017-05-25
  • Pages : 500
  • ISBN : 0128097418
  • Language : En, Es, Fr & De
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Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of compounds and giving detailed examples of the issues faced 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. As a definitive manual for researchers and industry personnel working, or interested in, various branches of encapsulation for food ingredients and nutraceutical purposes, users will find this a great reference. 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 potential of nanoencapsulated food ingredients, as well as their novel applications in functional foods and nutraceutical systems

Release and Bioavailability of Nanoencapsulated Food Ingredients

Release and Bioavailability of Nanoencapsulated Food Ingredients
A Book

by Anonim

  • Publisher : Academic Press
  • Release : 2020-06-02
  • Pages : 508
  • ISBN : 012815666X
  • Language : En, Es, Fr & De
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Release and Bioavailability of Nanoencapsulated Food Ingredients, volume five in the Nanoencapsulation in the Food Industry series, reviews different release mechanisms of nanoencapsulated food ingredients. The book discusses mathematical and intelligent modeling of the release of bioactive agents from nano-vehicles to better understand their release mechanisms, while also covering different approaches for studying the release profile of these ingredients (such as in-vitro and in-vivo assays). Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title will be of great value to those engaged in various fields of nanoencapsulation. Thoroughly explores the different release mechanisms of nanoencapsulated food ingredients Examines the release of bioactive ingredients by in vitro and in vivo systems Discusses different approaches for modeling the release data of nanoencapsulated ingredients

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients
A Book

by Anonim

  • Publisher : Academic Press
  • Release : 2021-07-03
  • Pages : 314
  • ISBN : 0128165189
  • Language : En, Es, Fr & De
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Safety and Regulatory Issues of Nanoencapsulated Food Ingredients, a volume in the Nanoencapsulation in the Food Industry series, discusses the safety and toxicity potential of food-relevant and edible nanostructures, along with legislation issued by different countries and organizations governing their safety. The book's chapters cover safety issues of nanocapsules in food matrices, their possible toxicity effects, and in vitro and in vivo assays which are explored to underline their impact. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in fields surrounding nanoencapsulation. Explores how to analyze the safety of nanoencapsulated bioactive ingredients Discusses the regulations governing the safety of nanoencapsulated ingredients in different countries Investigates what agencies and which governmental organizations are responsible for the safety of nanoencapsulated ingredients

Application of Nano/Microencapsulated Ingredients in Food Products

Application of Nano/Microencapsulated Ingredients in Food Products
A Book

by Anonim

  • Publisher : Academic Press
  • Release : 2020-10-17
  • Pages : 548
  • ISBN : 0128165197
  • Language : En, Es, Fr & De
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Application of Nano/Microencapsulated Ingredients in Food Products, a volume in the Nanoencapsulation in the Food Industry series, presents applications of nano/micro-encapsulated ingredients such as vitamins, minerals, flavors, colorants, enzymes, probiotics antioxidants and many other bioactive components in different groups of food products. Each chapter explores nano/microencapsulated ingredients in food products, including beverages, cereal flours and bakery products, meat, oils and fats, salt, spices and seasonings, functional supplements, and in chewing gum. In addition, the book explores active food packaging and edible coatings with nano/microencapsulated ingredients. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. Clarifies which nanoencapsulated ingredients can be applied for different food products Thoroughly explores the influence of nanoencapsulated ingredients on the qualitative properties of different food products

Biopolymer Nanostructures for Food Encapsulation Purposes

Biopolymer Nanostructures for Food Encapsulation Purposes
Volume 1 in the Nanoencapsulation in the Food Industry series

by Seid Mahdi Jafari

  • Publisher : Academic Press
  • Release : 2019-06-14
  • Pages : 668
  • ISBN : 0128156643
  • Language : En, Es, Fr & De
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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. Includes updated applications of biopolymer nanostructures from different protein, carbohydrate and chemical sources Discloses the current knowledge and potential of biopolymer nanostructures Brings the novel applications of biopolymer nanostructures for the development of bioactive delivery systems together

Lipid-Based Nanostructures for Food Encapsulation Purposes

Lipid-Based Nanostructures for Food Encapsulation Purposes
Volume 2 in the Nanoencapsulation in the Food Industry series

by Anonim

  • Publisher : Academic Press
  • Release : 2019-08-03
  • Pages : 564
  • ISBN : 0128156740
  • Language : En, Es, Fr & De
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Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid carriers and surfactant nanoparticles. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. Provides recent studies on the formulation and evaluation of different categories of lipid-based nanocarriers Discusses how technology of lipid nanoencapsulation can be used in industries Summarizes the practical application of nanostructures from lipid formulations, such as nanoemulsions, nanoliposomes and nanostructured lipid carriers

Bioactive Compounds

Bioactive Compounds
Health Benefits and Potential Applications

by Maira Rubi Segura Campos

  • Publisher : Woodhead Publishing
  • Release : 2018-12-01
  • Pages : 308
  • ISBN : 012814775X
  • Language : En, Es, Fr & De
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Bioactive Compounds: Health Benefits and Potential Applications provides information about different bioactive compounds including their sources, biological effects, health benefits and, potential applications which could contribute as alternatives in the prevention or treatment of multifactorial diseases for vulnerable population groups. Going beyond the basics to include discussion of bioaccessibility and the legislative aspects of marketing of bioactive compounds as nutraceuticals or food supplements, this book presents insights from a global perspective. Written for researchers, professors and graduate students, this book is sure to be a welcomed reference for all who work in food chemistry, new product development and nutritional science. Highlights potential contributions of bioactive compounds as alternatives in the prevention or treatment of disease Investigates the world of bioactive compounds and the many activities associated with them Contains information relevant to food chemistry, new product development and nutritional science

Techniques for Nanoencapsulation of Food Ingredients

Techniques for Nanoencapsulation of Food Ingredients
A Book

by C. Anandharamakrishnan

  • Publisher : Springer Science & Business Media
  • Release : 2013-11-26
  • Pages : 89
  • ISBN : 1461493870
  • Language : En, Es, Fr & De
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Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and location into various substances, including food. Numerous nanoencapsulation technologies have emerged in recent years, each with its own advantages and disadvantages. The goal of this Brief is to discuss the various nanoencapsulation technologies, such as emulsification, coacervation, inclusion encapsulation, anti-solvent precipitation, nanoprecipitation, freeze drying, and spray drying, including their limitations. Recent safety and regulatory issues concerning the various nanoencapsulation technologies will also be covered.

Nanomaterials for Food Applications

Nanomaterials for Food Applications
A Book

by Anonim

  • Publisher : Elsevier
  • Release : 2018-11-16
  • Pages : 444
  • ISBN : 012814131X
  • Language : En, Es, Fr & De
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Nanomaterials for Food Applications highlights recent developments in nanotechnologies, covering the different food areas where these novel products or technologies can be applied. The book covers five major themes, showing how nanotechnology is used in food, the use of ingredients in nanoform to improve bioavailability or nanoencapsulation technologies, nanotechnologies for food processing, nanosensors for food quality and safety, nanotechnologies for food packaging, and methods to evaluate potential risks and regulatory issues. This is an important research reference that will be of great value to academic and industrial readers, as topics of importance, both at a research level and for commercial applications, are covered. Regulatory agencies will also be interested in the latest developments covered in the book as they will help set the foundation for further regulations. Demonstrates how nanotechnology can improve food quality and safety Shows how nanotechnology is used to create more effective food processing techniques Discusses the regulatory issues surrounding the use of nanomaterials in food to ensure they are used safely and responsibly

Nano-enabled Agrochemicals in Agriculture

Nano-enabled Agrochemicals in Agriculture
A Book

by Mansour Ghorbanpour,Muhammad Adnan Shahid

  • Publisher : Academic Press
  • Release : 2022-03-12
  • Pages : 568
  • ISBN : 0323910106
  • Language : En, Es, Fr & De
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Nano-enabled Agrochemicals in Agriculture presents a targeted overview of the safe implementation of nanotechnologies within horticultural and agricultural settings with the purpose of achieving enhanced production while maintaining ecological integrity. The growing global request for agricultural crops/products requires high standards of quality and safety, which has stimulated the search for new technologies that preserve their quality and delay their decomposition. It includes sections on the use of nano-chemicals in insect pest management, as nano-fungicides, nano-herbicides, micro-nutrient supply, and nano-sensors to monitor crop/soil health conditions. This book will be of interest to a wide range of plant scientists who have concerns about nanomaterial interactions with terrestrial and aquatic plants. Focuses on emerging important topics related to nanotechnology and nanomaterials on agricultural systems Emphasizes new applications of nanomaterials in the agricultural sciences, from fertilizers to irrigation systems Addresses concerns about nanomaterial interactions with terrestrial and aquatic plants

Sustainable Agriculture Reviews 55

Sustainable Agriculture Reviews 55
Micro and Nano Engineering in Food Science Vol 1

by Vaibhav Kumar Maurya

  • Publisher : Springer Nature
  • Release : 2022
  • Pages : 129
  • ISBN : 3030768139
  • Language : En, Es, Fr & De
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3D Printing of Foods

3D Printing of Foods
A Book

by C. Anandharamakrishnan,Jeyan A. Moses,T. Anukiruthika

  • Publisher : John Wiley & Sons
  • Release : 2022-03-21
  • Pages : 576
  • ISBN : 1119671809
  • Language : En, Es, Fr & De
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3D Printing of Foods “p>Explore the fascinating realm of 3D food printing and its applications In 3D Printing of Foods, a team of distinguished researchers delivers a comprehensive and eye-opening exploration of the rapidly developing field of 3D food printing. In the book, the authors offer readers an examination of “food printability,” the foundation of 3D food printing. They discuss the enormous research gap in the subject that remains to be addressed and envisage a robust discipline in which food processing techniques, combined with 3D food printing, gives rise to a range of synergistic applications. In addition to treatments of safety challenges and research requirements, the book tackles food industry market trends and consumer preferences, as well as the globalization of printed foods and consumer perception of 3D printed foods. 3D Printing of Foods also explores the integration of electrohydrodynamic processes and encapsulation with 3D food printing. Readers will also find: Thorough introductions to 3D printing technology, 3D printing approaches, and food components and their printability In-depth examinations of the factors affecting the printability of foods, printability and techniques, and natively printable foods Practical discussions of pre-processing of non-printable foods and alternative ingredients used in food printing Comprehensive explorations of 4D printing technology and the applications of 3D food printing technology Perfect for 3D printing professionals and enthusiasts, as well as food scientists, 3D Printing of Foods is an indispensable resource for anyone interested in a one-stop resource addressing this cutting-edge technology with nearly limitless potential.

Nanoemulsions in Food Technology

Nanoemulsions in Food Technology
Development, Characterization, and Applications

by Javed Ahmad,Leo M.L. Nollet

  • Publisher : CRC Press
  • Release : 2021-10-17
  • Pages : 326
  • ISBN : 1000454479
  • Language : En, Es, Fr & De
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As of late, greater efforts are being made in the use of nanoemulsion techniques to encapsulate, protect, and deliver functional compounds for food applications, given their advantages over conventional emulsification techniques. In addition, delivery systems of nano-scale dimensions use low-energy emulsification methods and exclude the need of any solvent, heat, or sophisticated instruments in their production. Divided into three sections, Nanoemulsions in Food Technology: Development, Characterization, and Applications will provide in-depth information and comprehensive discussion over technologies, physical and nanostructural characterization, as well as applicability of the nanoemulsion technique in food sciences. It describes the techniques involved in nanoemulsion characterization, mainly dealing with interfacial and nanostructural characterization of nanoemulsions, different physical characterization techniques, as well as various imaging and separation techniques involved in its characterization. Key Features Provides a detailed discussion about the technology of nanoemulsion Explains how nanoemulsion technique is helpful in using essential oils of different biological sources Presents methods of preparation and recent advancements in manufacturing along with stability perspectives of this technique. Discusses recent advancements in manufacturing and reviews the stability perspectives of nanoemulsion techniques This book contains in-depth information on a technology overview, physical and nanostructural characterization, as well as applicability of the nanoemulsion technique in food sciences. It is a concise body of information that is beneficial to researchers, industries, and students alike. The contributing authors are drawn from a rich blend of experts in various areas of scientific field exploring nanoemulsion techniques for wider applications. Also available in the Food Analysis and Properties Series: Sequencing Technologies in Microbial Food Safety and Quality, edited by Devarajan Thangardurai, Leo M.L. Nollet, Saher Islam, and Jeyabalan Sangeetha (ISBN: 9780367351182) Chiral Organic Pollutants: Monitoring and Characterization in Food and the Environment, edited by Edmond Sanganyado, Basil K. Munjanja, and Leo M.L. Nollet (ISBN: 9780367429232) Analysis of Nanoplastics and Microplastics in Food, edited by Leo. M.L. Nollet and Khwaja Salahuddin Siddiqi (ISBN: 9781138600188)

Biomedical Imaging Instrumentation

Biomedical Imaging Instrumentation
Applications in Tissue, Cellular and Molecular Diagnostics

by Mrutyunjay Suar,Namrata Misra,Neel Sarovar Bhavesh

  • Publisher : Academic Press
  • Release : 2021-11-26
  • Pages : 238
  • ISBN : 0323899919
  • Language : En, Es, Fr & De
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Biomedical Imaging Instrumentation: Applications in Tissue, Cellular and Molecular Diagnostics provides foundational information about imaging modalities, reconstruction and processing, and their applications. The book provides insights into the fundamental of the important techniques in the biomedical imaging field and also discusses the various applications in the area of human health. Each chapter summarizes the overview of the technique, the various applications, and the challenges and recent innovations occurring to further improve the technique. Chapters include Biomedical Techniques in Cellular and Molecular Diagnostics, The Role of CT Scan in Medical and Dental Imaging, Ultrasonography - Technology & Applications in Clinical Radiology, Magnetic Resonance Imaging, Instrumentation and Utilization of PET-CT Scan in Oncology, Gamma Camera and SPECT, Sentinel of Breast Cancer Screening; Hyperspectral Imaging; PA Imaging; NIR Spectroscopy, and The Advances in Optical Microscopy and its Applications in Biomedical Research. This book is ideal for supporting learning, and is a key resource for students and early career researchers in fields such as medical imaging and biomedical instrumentation. A basic, fundamental, easy to understand introduction to medical imaging techniques Each technique is accompanied with detailed discussion on the application in the biomedical field in an accessible and easy to understand way Provides insights into the limitations of each technology and innovations that are occurring related to that technology

Handbook of Food Nanotechnology

Handbook of Food Nanotechnology
Applications and Approaches

by Seid Mahdi Jafari

  • Publisher : Academic Press
  • Release : 2020-06-17
  • Pages : 774
  • ISBN : 012816042X
  • Language : En, Es, Fr & De
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Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the food sector. The book brings science and applications together on the nano-scale into nano-structured food materials, with an emphasis on their production, processing, engineering, characterization, and applications of food materials containing true nano-sized dimensions or nano-structures that enable novel/enhanced properties or functions. All chapters emphasize original results relating to experimental, theoretical, computational, and/or applications of nano-materials in food. Topics such as the application of nanotechnology in food processing operations, functional ingredients, quality control, nutraceutical delivery, and packaging of food products are very attractive and beneficial to both academics and practitioners. Finally, the safety of applying nano ingredients and nano devices is covered. Brings novel applications of nanotechnology in processing food products Shows how to improve the formulation of food products with nano-structured ingredients Explores new opportunities in food packaging through nano-structured materials

Application of Nanotechnology in Food Science, Processing and Packaging

Application of Nanotechnology in Food Science, Processing and Packaging
A Book

by Chukwuebuka Egbuna

  • Publisher : Springer Nature
  • Release : 2022
  • Pages : 129
  • ISBN : 3030988201
  • Language : En, Es, Fr & De
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Nanoemulsions

Nanoemulsions
Formulation, Applications, and Characterization

by Seid Mahdi Jafari,D. Julian McClements

  • Publisher : Academic Press
  • Release : 2018-02-24
  • Pages : 664
  • ISBN : 0128118393
  • Language : En, Es, Fr & De
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Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource. Summarizes general aspects of food nanoemulsions and their formulation Provides detailed information on the production, application, and characterization of food nanoemulsion Reveals the potential of nanoemulsions, as well as their novel applications in functional foods, nutraceutical products, delivery systems, and cosmetic formulations Explains preparation of nanoemulsions by both low- and high-energy methods

Natural Sources, Physicochemical Characterization and Applications

Natural Sources, Physicochemical Characterization and Applications
A Book

by Constantin Apetrei

  • Publisher : Bentham Science Publishers
  • Release : 2016-11-30
  • Pages : 313
  • ISBN : 1681083418
  • Language : En, Es, Fr & De
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This volume presents different aspects related to bioactive compounds, starting with their natural state in raw sources, physicochemical characterization and employment in pharmacy and medicine. The volume is divided into three parts. The first part describes the chemicals structure of bioactive compounds from different natural sources such as olive oils, wines, and medicinal plants. Special attention has been given to identifying the bioactive composition within variations of these natural sources (for example, extra virgin, ordinary or lampante olive oils). The second part of the volume presents the principal methods used for detecting, identifying and quantifying bioactive compounds. Emphasis is given to the use of different types of sensors or biosensors, and multisensor systems in combination with analytical techniques. The final part explains the principal methods for protection of bioactive compounds and the implication of bioactive compounds in pharmacy. This volume is a useful guide for novice researchers interested in learning research methods to study bioactive compounds. Frontiers in Bioactive Compounds brings edited reviews on the analysis and characterization of natural compounds of medicinal interest. Each volume covers useful information on a variety of natural sources as well as analytical techniques. This series is essential reading for analytical and medicinal chemists as well as professionals involved in natural and pharmaceutical product research and development.

Spray Drying Techniques for Food Ingredient Encapsulation

Spray Drying Techniques for Food Ingredient Encapsulation
A Book

by C. Anandharamakrishnan,Padma Ishwarya S.

  • Publisher : John Wiley & Sons
  • Release : 2015-10-12
  • Pages : 312
  • ISBN : 1118864190
  • Language : En, Es, Fr & De
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Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, i.e., nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.