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Author :
Publisher :
ISBN 13 : 9789462574526
Total Pages : 147 pages
Book Rating : 4.5/5 (745 download)
Download or read book Complex Coacervates and Microgels for Emulsions written by and published by . This book was released on 2015 with total page 147 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Shahin Roohinejad
Publisher : John Wiley & Sons
ISBN 13 : 1119247160
Total Pages : 390 pages
Book Rating : 4.1/5 (192 download)
Download or read book Emulsion-based Systems for Delivery of Food Active Compounds written by Shahin Roohinejad and published by John Wiley & Sons. This book was released on 2018-04-03 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also includes information on emulsion-based systems in regards to digestibility and health and safety challenges for use in food systems. Each chapter reviews specific emulsion-based systems (Pickering, multiple, multilayered, solid lipid nanoparticles, nanostructured lipid carriers and more) and explains their application for delivery of food active compounds used in food systems. In addition, the authors – noted experts in the field – review the biological fate, bioavailability and the health and safety challenges of using emulsion-based systems as carriers for delivery of food active compounds in food systems. This important resource: Offers a comprehensive text that includes detailed coverage of emulsion-based systems for the delivery of food active compounds Presents the most recent development in emulsion-based systems that are among the most widely-used delivery systems developed to control the release of food active compounds Includes a guide for industrial applications for example food and drug delivery is a key concern for the food and pharmaceutical industries Emulsion-based Systems for Delivery of Food Active Compounds is designed for food scientists as well as those working in the food, nutraceutical and pharmaceutical and beverage industries. The text offers a comprehensive review of the essential elements of emulsion-based systems for delivery of food active compounds.
Author : Fotis Spyropoulos
Publisher : Royal Society of Chemistry
ISBN 13 : 1788019059
Total Pages : 516 pages
Book Rating : 4.7/5 (88 download)
Download or read book Handbook of Food Structure Development written by Fotis Spyropoulos and published by Royal Society of Chemistry. This book was released on 2019-10-17 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.
Author : Steva Lević
Publisher : CRC Press
ISBN 13 : 1000655938
Total Pages : 379 pages
Book Rating : 4.0/5 (6 download)
Download or read book Encapsulation in Food Processing and Fermentation written by Steva Lević and published by CRC Press. This book was released on 2022-08-18 with total page 379 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to increase production and profit, and at the same time, consumers benefit from the choice of food products like never before. All this is possible only because of the innovations in the food sector. One of such innovations is encapsulation technology, which aims to preserve food quality, enhance the sensorial properties of food and increase the efficiency in food processing. This book discusses the uses of encapsulation technology in food practices and conventional processes and also highlights new directions in food processing. In the introductory chapters’ review of encapsulation technologies, carrier materials and criteria for their selection, analytical methods for characterisation of encapsulated products and some aspects of product design and process optimisation. The most important achievements of encapsulation technology in the food sector are reviewed in the later chapters related to encapsulation of food ingredients, food biocatalysts and examples of usage of encapsulated active ingredients in the dairy and meat industry, beverage production, etc. In addition, the implementation of nanotechnology in the food sector is reviewed, emphasizing the most important materials and technologies for the production of nanoencapsulates. The book is a valuable source of information on encapsulation technology, for academia and industry, especially the food sector, with the aim of enhancing knowledge transfer.
Author : Glyn O. Phillips
Publisher : Woodhead Publishing
ISBN 13 : 0128242213
Total Pages : 1192 pages
Book Rating : 4.1/5 (282 download)
Download or read book Handbook of Hydrocolloids written by Glyn O. Phillips and published by Woodhead Publishing. This book was released on 2020-11-06 with total page 1192 pages. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Hydrocolloids, Third Edition is a must-have substantive reference on hydrocolloids, helping food industry scientists ever since its first edition was published and well received. This thoroughly updated and expanded edition reviews the structure, function, properties, and applications of a broad range of hydrocolloids used in food and related industries. The third edition updates existing chapters on developments and theories on the structure and functional characteristics of individual hydrocolloids. The book provides additional chapters on new techniques for the chemical and physicochemical characterization of hydrocolloids, and applications technologies for encapsulation and controlled release of active compounds. Edited by two leading international authorities in the field, this third edition continues to be relevant to food industry researchers, food manufacturers, graduate and postgraduate students, particularly in food, pharmaceutical, and cosmetic sciences. - Introduces to food hydrocolloids considering regulatory aspects and functional characteristics - Examines the manufacture, structure, function, and applications of over twenty-five hydrocolloids - Brings a detailed overview of the function of hydrocolloids as emulsifiers, rheological modifiers, film formers, and encapsulation agents
Author : Shahin Roohinejad
Publisher : John Wiley & Sons
ISBN 13 : 1119247144
Total Pages : 288 pages
Book Rating : 4.1/5 (192 download)
Download or read book Emulsion-based Systems for Delivery of Food Active Compounds written by Shahin Roohinejad and published by John Wiley & Sons. This book was released on 2018-06-18 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also includes information on emulsion-based systems in regards to digestibility and health and safety challenges for use in food systems. Each chapter reviews specific emulsion-based systems (Pickering, multiple, multilayered, solid lipid nanoparticles, nanostructured lipid carriers and more) and explains their application for delivery of food active compounds used in food systems. In addition, the authors – noted experts in the field – review the biological fate, bioavailability and the health and safety challenges of using emulsion-based systems as carriers for delivery of food active compounds in food systems. This important resource: Offers a comprehensive text that includes detailed coverage of emulsion-based systems for the delivery of food active compounds Presents the most recent development in emulsion-based systems that are among the most widely-used delivery systems developed to control the release of food active compounds Includes a guide for industrial applications for example food and drug delivery is a key concern for the food and pharmaceutical industries Emulsion-based Systems for Delivery of Food Active Compounds is designed for food scientists as well as those working in the food, nutraceutical and pharmaceutical and beverage industries. The text offers a comprehensive review of the essential elements of emulsion-based systems for delivery of food active compounds.
Author : Alex van Herk
Publisher : CRC Press
ISBN 13 : 9814613223
Total Pages : 566 pages
Book Rating : 4.8/5 (146 download)
Download or read book Controlled Release Systems written by Alex van Herk and published by CRC Press. This book was released on 2016-01-05 with total page 566 pages. Available in PDF, EPUB and Kindle. Book excerpt: In the area of controlled release of active substances, such as drugs, a strong interest in nanoparticles as carriers of active ingredients has arisen. Some of the active components are extremely hydrophobic, without cellular permeability and susceptible to metabolic degradation. Owing to this, their use is limited. This kind of agent can be transp
Author : Bhesh Bhandari
Publisher : John Wiley & Sons
ISBN 13 : 1118373928
Total Pages : 438 pages
Book Rating : 4.1/5 (183 download)
Download or read book Food Materials Science and Engineering written by Bhesh Bhandari and published by John Wiley & Sons. This book was released on 2012-07-30 with total page 438 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and processing and quality in the final product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing attributes and nutrient delivery. The authors also address applications of nanotechnology to food and packaging science. Methods of manufacturing food systems with improved shelf-life and quality attributes will be highlighted in the book.
Author : Bernard P Binks
Publisher : Royal Society of Chemistry
ISBN 13 : 1847551475
Total Pages : 443 pages
Book Rating : 4.8/5 (475 download)
Download or read book Modern Aspects of Emulsion Science written by Bernard P Binks and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 443 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsions occur either as end products or during the processing of products in a huge range of areas including the food, agrochemical, pharmaceutical, paint and oil industries. Despite over one hundred years of research in the subject, however, a quantitative understanding of emulsions has been lacking. Modern Aspects of Emulsion Science presents a comprehensive description of both the scientific principles in the field and the very latest advances in research in this important area of surface and colloid science. Topics covered include emulsion formation, type, stability (creaming, flocculation, ripening, coalescence), monodisperse and gel emulsions, and applications. Emphasis has been placed on relating the chemistry of the surfactant or protein adsorbed at the oil-water interface to the principles of the physics involved in the bulk emulsion property. The book has been written by a collection of the world's leading experts in the field, and covers both experimental and theoretical approaches. Modern Aspects of Emulsion Science fills a real gap in the market, being the only book of its kind in print. As such it will prove essential reading for graduates and researchers in this subject, in both academia and industry.
Author : António Vicente
Publisher : Springer Nature
ISBN 13 : 3030835707
Total Pages : 204 pages
Book Rating : 4.0/5 (38 download)
Download or read book Delivering Functionality in Foods written by António Vicente and published by Springer Nature. This book was released on 2022-01-01 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt: This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality. Delivering functionality in foods: from structure design to product engineering serves as an important reference for food engineers, food technologists and nutritionists, covering all aspects of the design of food structures and their application in the development of functional food products. From the delivery of health-related functionalities to process and product engineering for delivery of multiple food properties, this work provides a comprehensive overview of the knowledge, processes and technologies required for the design of functional foods.
Author : David Julian McClements
Publisher : CRC Press
ISBN 13 : 1498726690
Total Pages : 714 pages
Book Rating : 4.4/5 (987 download)
Download or read book Food Emulsions written by David Julian McClements and published by CRC Press. This book was released on 2015-08-21 with total page 714 pages. Available in PDF, EPUB and Kindle. Book excerpt: Continuing the mission of the first two editions, Food Emulsions: Principles, Practices, and Techniques, Third Edition covers the fundamentals of emulsion science and demonstrates how this knowledge can be applied to control the appearance, stability, and texture of emulsion-based foods. Initially developed to fill the need for a single resource co
Author : Ming Miao
Publisher : Royal Society of Chemistry
ISBN 13 : 183916557X
Total Pages : 464 pages
Book Rating : 4.8/5 (391 download)
Download or read book Bioactive Delivery Systems for Lipophilic Nutraceuticals written by Ming Miao and published by Royal Society of Chemistry. This book was released on 2023-06-26 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: There is growing interest in the food, supplements, cosmetics, and pharmaceutical industries in improving the healthiness of their products by incorporating lipophilic bioactive substances like oil-soluble vitamins (A, D and E), omega-3 fatty acids, and nutraceuticals (carotenoids, curcuminoids and flavonoids). However, there are many challenges that need to be overcome due to their poor water-solubility, chemical stability, and bioavailability. For this reason, there is interest in the development of effective encapsulation technologies to increase the efficacy of lipophilic bioactives. This book reviews the encapsulation systems currently available for delivering lipophilic bioactives, including their preparation, functionality, and application range, including nanoemulsions, emulsions, Pickering emulsions, HIPEs, microgels, organogels and liposomes. Chapters 1-2 review the biological activity of delivery systems and lipophilic bioactives. Chapters 3-5 describe the materials and preparation methods used to assemble delivery systems. Chapters 6-17 focus on the formation and application of different kinds of delivery systems. Chapter 18 discusses future trends in the development of bioactive delivery systems. Edited and authored by world renowned scholars, the book provides a state-of-the-art overview of the design, fabrication, and utilization of delivery systems for bioactives that will be useful for academic, government, and industrial scientists in fields such as pharmaceuticals, cosmetics, agriculture, chemical engineering, nutrition, and foods.
Author : Sakamon Devahastin
Publisher : Woodhead Publishing
ISBN 13 : 0081017669
Total Pages : 301 pages
Book Rating : 4.0/5 (81 download)
Download or read book Food Microstructure and Its Relationship with Quality and Stability written by Sakamon Devahastin and published by Woodhead Publishing. This book was released on 2017-12-20 with total page 301 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Microstructure and Its Relationship with Quality and Stability is a comprehensive overview of the effects that the properties of the underlying structures of food have on its perceived quality to the consumer. The book's first section consists of chapters outlining the fundamentals of food microstructure, food composition, molecular mobility of various food constituents, and their relationships with food quality and stability. The role of various processing technologies in the production of specific microstructures for enhanced quality and stability is outlined. The second part of the book consists of various chapters devoted to microstructures, constituents and their relationship with quality, functionality, and stability of selected foods, for example, food hydrocolloids, frozen seafood, dried foods, extruded products, and dietary fibers. This information is of paramount importance for both academic researchers in the areas of food quality, preservation, and stability, as well as for food developers and processors. - Brings together leading experts from around the world to provide the latest information on a topic essential to the quality of food products - Includes dedicated chapters covering the microstructure of specific products and its relationship to quality and stability, making this book ideal for those working in industry - Provides a single reference source for a topic of great importance to a number of fields within both academic and industrial food sciences – food quality, stability, processing, and engineering
Author : Sreeraj Gopi
Publisher : Royal Society of Chemistry
ISBN 13 : 1839160594
Total Pages : 405 pages
Book Rating : 4.8/5 (391 download)
Download or read book The Chemistry and Bioactive Components of Turmeric written by Sreeraj Gopi and published by Royal Society of Chemistry. This book was released on 2020-10-15 with total page 405 pages. Available in PDF, EPUB and Kindle. Book excerpt: Turmeric belongs to the family Zingiberaceae and is a yellow spice of high economic importance due to its medicinal value. Cultivated in tropical and sub-tropical regions around the world, it is used extensively as a colouring, flavouring and preserving agent. In recent years, several drugs derived from natural products have been developed and current drug research is actively investigating the possible therapeutic roles of many Ayurvedic medicines, most notable among those being examined is turmeric. The wide range of pharmacological activities attributed to turmeric come mainly from curcuminoids and two related compounds, demethoxycurcumin and bisdemethoxycurcumin. This comprehensive book brings together the research carried out on constituents obtained from turmeric and highlights their chemical and biological activities. Comprising 17 chapters, each written by experts in their respective field and curated by authorities, it will be invaluable to all those who are involved in the production, processing, marketing, and the use of turmeric. Appealing to researchers and professionals in natural products, nutraceuticals and food chemists, this book is exposing some of the myths and showing areas for possible future use.
Author : Leonard M.C. Sagis
Publisher : Academic Press
ISBN 13 : 0128004185
Total Pages : 435 pages
Book Rating : 4.1/5 (28 download)
Download or read book Microencapsulation and Microspheres for Food Applications written by Leonard M.C. Sagis and published by Academic Press. This book was released on 2015-08-10 with total page 435 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microencapsulation and Microspheres for Food Applications is a solid reflection on the latest developments, challenges, and opportunities in this highly expanding field. This reference examines the various types of microspheres and microcapsules essential to those who need to develop stable and impermeable products at high acidic conditions. It's also important for the novel design of slow releasing active compound capsules. Each chapter provides an in-depth account of controlled release technologies, evidence based abstracts, descriptions of chemical and physical principals, and key relevant facts relating to food applications. Written in an accessible manner, the book is a must have resource for scientists, researchers, and engineers. - Discusses the most current encapsulation technology applied in the food industry, including radiography, computed tomography, magnetic resonance imaging, and dynamic NMR microscopy - Presents the use of microsphere immunoassay for mycotoxins detection - Covers a broad range of applications of microcapsules and microspheres, including food shelf-life, pesticides for crop protection, and nanoencapsulated bacteriophage for food safety
Author : Andrij Pich
Publisher : Springer Science & Business Media
ISBN 13 : 3642163785
Total Pages : 175 pages
Book Rating : 4.6/5 (421 download)
Download or read book Chemical Design of Responsive Microgels written by Andrij Pich and published by Springer Science & Business Media. This book was released on 2010-10-08 with total page 175 pages. Available in PDF, EPUB and Kindle. Book excerpt: Microgels by Precipitation Polymerization: Synthesis, Characterization, and Functionalization, by A. Pich and W. Richtering * Hydrogels in Miniemulsions, by K. Landfester and A. Musyanovych * Nano- and Microgels Through Addition Reactions of Functional Oligomers and Polymers, by K. Albrecht, M. Moeller, and J. Groll * Synthesis of Microgels by Radiation Methods, by F. Krahl and K.-F. Arndt * Microgels as Nanoreactors: Applications in Catalysis, by N. Welsch, M.s Ballauff, and Y. Lu
Author : Sreerag Gopi
Publisher : Royal Society of Chemistry
ISBN 13 : 1839168056
Total Pages : 495 pages
Book Rating : 4.8/5 (391 download)
Download or read book Biopolymers in Nutraceuticals and Functional Foods written by Sreerag Gopi and published by Royal Society of Chemistry. This book was released on 2022-11-04 with total page 495 pages. Available in PDF, EPUB and Kindle. Book excerpt: As a result of their unique physical properties, biological membrane mimetics such as biopolymers are used in a broad range of scientific and technological applications. This comprehensive book covers new applications of biopolymers in the research and development of industrial scale nutraceutical and functional food grade products. All the major food biopolymers are included, from plant, animal and marine sources. Coverage also includes biopolymer-based drug delivery mechanisms intended for biological applications such as bio-detection of pathogens, fluorescent biological labels, and drug and gene delivery. This is the first interdisciplinary book to address this area specifically and is essential reading for those who produce the functional biopolymer materials as well as those who seek to incorporate them into appropriate nutraceutical, food and drug delivery products.
