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Nanoencapsulation of Food Ingredients by Specialized Equipment

Nanoencapsulation of Food Ingredients by Specialized Equipment
Volume 3 in the Nanoencapsulation in the Food Industry series

by Anonim

  • Publisher : Academic Press
  • Release : 2019-10-24
  • Pages : 478
  • ISBN : 0128156724
  • Language : En, Es, Fr & De
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Nanoencapsulation of Food Ingredients by Specialized Equipment, Third Edition, a new volume in the Nanoencapsulation in the Food Industry series provides an overview of specialized developed equipment for the nanoencapsulation of food ingredients. Electro-spinning, electro-spraying, nano-spray dryer, micro/nano-fluidics systems and sonication devices are just some of the equipment analyzed in the book. Each chapter reviews the mechanisms of innovative devices for preparation of nanostructures, exploring the key factors in each device to control the efficiency of nanoencapsulation and revealing the morphologies and properties of nanoencapsulated ingredients produced by each equipment. 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 of nanoencapsulation. Thoroughly explores the mechanisms of nanoencapsulation by specialized equipment Elucidates the key factors in each device to control the efficiency of nanoencapsulation Discusses the morphologies and properties of nanoencapsulated ingredients produced by each equipment

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

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

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

Nanomaterials in Bionanotechnology

Nanomaterials in Bionanotechnology
Fundamentals and Applications

by Ravindra Pratap Singh,Kshitij RB Singh

  • Publisher : CRC Press
  • Release : 2021-08-18
  • Pages : 388
  • ISBN : 1000428346
  • Language : En, Es, Fr & De
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Nanomaterials in Bionanotechnology: Fundamentals and Applications offers a comprehensive treatment of nanomaterials in biotechnology from fundamentals to applications, along with their prospects. This book explains the basics of nanomaterial properties, synthesis, biological synthesis, and chemistry and demonstrates how to use nanomaterials to overcome problems in agricultural, environmental, and biomedical applications. Features Covers nanomaterials for environmental analysis and monitoring for heavy metals, chemical toxins, and water pollutant detection Describes nanomaterials-based biosensors and instrumentation and use in disease diagnosis and therapeutics Discusses nanomaterials for food processing and packaging and agricultural waste management Identifies challenges in nanomaterials-based technology and how to solve them This work serves as a reference for industry professionals, advanced students, and researchers working in the discipline of bionanotechnology.

Emulsion‐based Encapsulation of Antioxidants

Emulsion‐based Encapsulation of Antioxidants
Design and Performance

by M. Ali Aboudzadeh

  • Publisher : Springer Nature
  • Release : 2021-02-22
  • Pages : 473
  • ISBN : 3030620522
  • Language : En, Es, Fr & De
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The limited aqueous solubility of bioactive pharmaceutical ingredients presents a tremendous challenge in the development of new drugs. In recent years, methods have been developed to protect these sensitive bioactive compounds, namely antioxidants, with the aim of increasing the public sanitation grades. Emulsion-based systems are particularly interesting as colloidal delivery encapsulation systems, because they can easily be created from food-grade ingredients using relatively simple processing protocols. It is one of the most favorable delivery systems to increase the solubility of phytochemicals, nutraceuticals and food additives. Emulsion‐based Encapsulation of Antioxidants: Design and Performance advances the field of colloid science through the investigation of the effects of formulation and process parameters that influence emulsion production. The book offers a deeper comprehension of the technological and biological aspects of the incorporation of encapsulated compounds in food matrices and explication of their activity. Chapters provide an overview of the status of emulsion-based formulations to encapsulate antioxidants, fabrication, properties, applications, and biological fate with emphasis on systems suitable for utilization within industry. 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. Filled with illustrations, figures, case studies, practical examples, and historical perspectives, the book can also be used as a practical handbook or graduate textbook. For industry professionals, the book presents easy-to-achieve approaches to industrial pharmaceutical production.

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

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

Nanoencapsulation Technologies for the Food and Nutraceutical Industries

Nanoencapsulation Technologies for the Food and Nutraceutical Industries
A Book

by Seid Mahdi Jafari

  • Publisher : Academic Press
  • Release : 2017-04-11
  • Pages : 636
  • ISBN : 0128113642
  • Language : En, Es, Fr & De
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Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way, state-of-the-art details on techniques for nanoencapsulation of bioactive compounds in food and nutraceutical industries. The book addresses important modern technologies, including biopolymer based nano-particle formation techniques, formulation based processes, such as nano-liposomes and nano-emulsions, process based nano-encapsulation, such as electro-spinning and nano-spray drying, natural nano-carrier based processes, like casein and starch nano-particles, and other recent advances. This definitive reference manual is ideal for researchers and industry personnel who want to learn more about basic concepts and recent developments in nanotechnology research. Serves as a compendium of recent techniques and systems for nanoencapsulation of bioactive compounds Brings together basic concepts and the potential of nanoencapsulation technologies, also including their novel applications in functional foods and nutraceutical systems Includes biopolymer based nano-particle formation techniques, formulation based processes, process based nanoencapsulation, and nano-carrier based process

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

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

Some New Aspects of Colloidal Systems in Foods

Some New Aspects of Colloidal Systems in Foods
A Book

by Jafar Milani

  • Publisher : BoD – Books on Demand
  • Release : 2019-03-20
  • Pages : 98
  • ISBN : 1789857813
  • Language : En, Es, Fr & De
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Some New Aspects of Colloidal Systems in Foods is a new book on food emulsions, which provides in-depth coverage of some new aspects of food colloids. The coverage includes confident overviews of theoretical issues as well as descriptions of new techniques and recent colloid research findings. Specific topics include the role of electrostatic and steric forces in the stabilization of food colloids, antioxidants in food emulsions, nanoemulsions, and nanostructured colloids in food science. This book can be used as a specialized text for graduate students and researchers in food science and technology. In addition, it will serve as a reference text for advanced students in chemistry, engineers, biochemists, nutritionists, and analytical chemists in the food industry and research.

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

Food Nanoscience and Nanotechnology

Food Nanoscience and Nanotechnology
A Book

by Humberto Hernández-Sánchez,Gustavo Fidel Gutiérrez-López

  • Publisher : Springer
  • Release : 2015-05-14
  • Pages : 300
  • ISBN : 3319135961
  • Language : En, Es, Fr & De
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Nanoscience and nanotechnology have had a great impact on the food industry. They have increased the nutritional and functional properties of a number of food products and have aided in food preservation through the addition of antimicrobials or the reduction of water activity. These and many other applications have emerged in recent years to transform food science and technology. This book proposes to look at some of these applications and their effect on food production and innovation.

Nutraceuticals and Innovative Food Products for Healthy Living and Preventive Care

Nutraceuticals and Innovative Food Products for Healthy Living and Preventive Care
A Book

by Verma, Amit,Srivastava, Kajal,Singh, Shivom,Singh, Hukum

  • Publisher : IGI Global
  • Release : 2017-11-30
  • Pages : 462
  • ISBN : 1522529713
  • Language : En, Es, Fr & De
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The proper nutrition can aid disease prevention and ensure an overall healthy lifestyle. In nutrition, certain natural and processed foods are particularly useful in achieving and maintaining health goals. Nutraceuticals and Innovative Food Products for Healthy Living and Preventive Care is a comprehensive reference source for the latest research findings on food components that provide health and medical benefits, including the prevention, treatment, and cures for numerous diseases. Featuring extensive coverage on relevant areas such as functional foods, alternative medicine, and nutrition, this publication is an ideal resource for medical practitioners, nutritionists, upper-level students, researchers, and academicians seeking information on the use of food products in health management.

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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Nanotechnologies and Food

Nanotechnologies and Food
1st Report of Session 2009-10, Vol. 2: Evidence

by Great Britain. Parliament. House of Lords. Science and Technology Committee

  • Publisher : The Stationery Office
  • Release : 2010-01-08
  • Pages : 372
  • ISBN : 9780108459238
  • Language : En, Es, Fr & De
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Nanotechnologies and Food : 1st report of session 2009-10, Vol. 2: Evidence

Innovative Food Processing Technologies

Innovative Food Processing Technologies
A Comprehensive Review

by Anonim

  • Publisher : Elsevier
  • Release : 2020-08-18
  • Pages : 2480
  • ISBN : 0128157828
  • Language : En, Es, Fr & De
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Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research
A Book

by Anonim

  • Publisher : Academic Press
  • Release : 2017-03-17
  • Pages : 330
  • ISBN : 0128119179
  • Language : En, Es, Fr & De
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Advances in Food and Nutrition Research, Volume 81 provides updated knowledge on nutrients in foods and how to avoid deficiencies, paying special attention to the essential nutrients that should be present in the diet to reduce disease risk and optimize health. The series provides the latest advances on the identification and characterization of emerging bioactive compounds with putative health benefits, as well as up-to-date information on food science, including raw materials, production, processing, distribution, and consumption. Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth, and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand