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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

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

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.

Encapsulation and Controlled Release Technologies in Food Systems

Encapsulation and Controlled Release Technologies in Food Systems
A Book

by Jamileh M. Lakkis

  • Publisher : John Wiley & Sons
  • Release : 2016-04-18
  • Pages : 408
  • ISBN : 1118733525
  • Language : En, Es, Fr & De
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The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization. This book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications.

Encapsulations

Encapsulations
A Book

by Alexandru Grumezescu

  • Publisher : Academic Press
  • Release : 2016-09-08
  • Pages : 924
  • ISBN : 0128043784
  • Language : En, Es, Fr & De
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Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as spray drying, melt injection, extrusion, coacervation, and emulsification. The materials used in nanoencapsulation include lipids, proteins, carbohydrates, cellulose, gums, and food grade polymers. Applications and benefits of nanoencapsulation such as controlled release, protections, and taste masking will be explained in detail. Includes the most up-to-date information on nanoencapsulation and nanocontainer-based delivery of antimicrobials Presents nanomaterials for innovation based on scientific advancements in the field Provides control release strategies to enhance bioactivity, including methods and techniques for research and innovation Provides useful tools to improve the delivery of bioactive molecules and living cells into foods

Micro/nanoencapsulation of Active Food Ingredients

Micro/nanoencapsulation of Active Food Ingredients
A Book

by Qingrong Huang,Peter Given,Michael Qian

  • Publisher : Amer Chemical Society
  • Release : 2009
  • Pages : 314
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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This book will provide state-of-the-art knowledge in the formulation and development of novel functional food ingredients

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

Nanotechnology and Functional Foods

Nanotechnology and Functional Foods
Effective Delivery of Bioactive Ingredients

by Cristina Sabliov,Hongda Chen,Rickey Yada

  • Publisher : John Wiley & Sons
  • Release : 2015-07-07
  • Pages : 408
  • ISBN : 1118462203
  • Language : En, Es, Fr & De
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The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of these bioactive ingredients (e.g., omega-3 oils, carotenoid antioxidants, vitamins, and probiotic bacteria) in foods often remains a challenge, due to their instability in food products and gastrointestinal tract, as well as their limited bioavailability. In some cases, these bioactive ingredients may impart an undesirable organoleptic characteristic to the final product, which hinders acceptance by consumers. In addressing these challenges, development of effective delivery systems is critical to meet the consumer needs for effective bioactives. The scientific knowledge behind developing effective delivery of bioactive components into modern and wide-ranging food products will be essential to reap their health-promoting benefits and to support the sustained growth of the functional foods market. Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients explores the current data on all aspects of nanoscale packing, carrying and delivery mechanisms of bioactives ingredients to functional foods. The book presents various delivery systems (including nano-emulsions, solid lipid nanoparticles, and polymeric nano-particles), their properties and interactions with other food components, and fate in the human body. Later chapters emphasize the importance of consumers? attitude towards nano-delivery for the success of the technology and investigate the challenges faced by regulatory agencies to control risks and harmonize approaches worldwide. The wide applicability of bioactive delivery systems with the purpose of improving food quality, food safety and human health will make this book a worthy reference for a diverse range of readers in industry, research and academia.

Prepared Foods

Prepared Foods
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2008
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Liposomes

Liposomes
Methods and Protocols, Volume 1: Pharmaceutical Nanocarriers

by Volkmar Weissig

  • Publisher : Humana
  • Release : 2010
  • Pages : 546
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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With nearly one hundred years of intensive study, lipids have proven to be a vital and ever-more-promising area of cell biological research. In Liposomes: Methods and Protocols, leading experts in the related fields explore cutting-edge experimental methods involving all aspects of lipids as essential components of the cell membrane. Volume 1: Pharmaceutical Nanocarriers focuses on the state-of-the-art aspects of developing liposome-based nanoscale drug delivery techniques, delving into the depths of the emerging field of pharmaceutical and biomedical nanotechnology. As a volume in the highly successful Methods in Molecular BiologyTM series, the chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and notes on troubleshooting and avoiding known pitfalls. Comprehensive and authoritative, Liposomes: Methods and Protocols promises to be an essential source of practical know-how for every investigator, young and seasoned alike, whose research area involves in one way or another phospholipids, glycolipids, or cholesterol.

An Introduction to Food Grade Nanoemulsions

An Introduction to Food Grade Nanoemulsions
A Book

by Nandita Dasgupta,Shivendu Ranjan

  • Publisher : Springer
  • Release : 2018-01-03
  • Pages : 182
  • ISBN : 9811069867
  • Language : En, Es, Fr & De
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This book provides authentic and comprehensive information on the concepts, methods, functional details and applications of nano-emulsions. Following an introduction to the applications of nanotechnology in the development of foods, it elaborates on food-grade nano-emulsion and their significance, discusses various techniques and methods for producing food-grade nano-emulsion, and reviews the main ingredient and component of food-grade nano-emulsions. Further, the book includes a critical review of the engineering aspect of fabricating food-grade nano-emulsions and describe recently developed vitamin encapsulated nano-systems. In closing, it discuss the challenges and opportunities of characterizing nano-emulsified systems, the market risks and opportunities of nano-emulsified foods, and packaging techniques and safety issues – including risk identification and risk management – for nano-foods. The book offers a unique guide for scientists and researchers working in this field. It will also help researchers, policymakers, industry personnel, journalists and the general public to understand food nanotechnology in great detail.

Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components
Effects of Innovative Processing Techniques

by Charis Michel Galanakis

  • Publisher : Academic Press
  • Release : 2016-12-16
  • Pages : 382
  • ISBN : 0128096500
  • Language : En, Es, Fr & De
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Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques presents the latest information on the chemistry, biochemistry, toxicology, health effects, and nutrition characteristics of food components and the recent trends and practices that the food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by-products, etc.) has adopted. This book fills the gap in knowledge by denoting the impact of recent food industry advances in different parameters of food components (e.g. nutritional value, physical and chemical properties, bioavailability and bioaccessibility characteristics) and final products (e.g. applications, shelf-life, sensory characteristics). Provides a holistic view of the interactions between novel processing techniques and food components Explains how innovative techniques, such as non-thermal, nano-encapsulation, waste recovery, and novel extraction and processing methods impact the nutritional value of ingredients commonly used in functional food and nutraceutical products Covers food applications, shelf-life, and sensory characteristics

Cosmetic Dermatology

Cosmetic Dermatology
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2004
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Chemical Abstracts

Chemical Abstracts
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 2021
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Encapsulated and Powdered Foods

Encapsulated and Powdered Foods
A Book

by Charles Onwulata

  • Publisher : CRC Press
  • Release : 2005
  • Pages : 514
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Food Powder Property. Food Powder Processing. Powder Handling and Analysis. Food Powder Ingredients. Encapsulated Food Powders.