Spray Drying Encapsulation Of Bioactive Materials

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Spray Drying Encapsulation of Bioactive Materials

Author : Seid Mahdi Jafari
Publisher : CRC Press
ISBN 13 : 1000416445
Total Pages : 501 pages
Book Rating : 4.0/5 (4 download)

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Book Synopsis Spray Drying Encapsulation of Bioactive Materials by : Seid Mahdi Jafari

Download or read book Spray Drying Encapsulation of Bioactive Materials written by Seid Mahdi Jafari and published by CRC Press. This book was released on 2021-09-12 with total page 501 pages. Available in PDF, EPUB and Kindle. Book excerpt: Presents the latest research outcomes related to spray drying technology in regards to encapsulation of various bioactive materials Covers advances in spray drying technology that may result in a more efficient encapsulation of bioactive ingredients Discusses computational fluid dynamics, advanced control of drying process, drying kinetics analyzers, process controllers and adaptive feedback systems, inline powder analysis technologies, and cleaning-in-place equipment Aimed at those working in food engineering, pharmaceutical engineering, and chemical engineering

Spray Drying Techniques for Food Ingredient Encapsulation

Author : C. Anandharamakrishnan
Publisher : John Wiley & Sons
ISBN 13 : 1118864271
Total Pages : 312 pages
Book Rating : 4.1/5 (188 download)

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Book Synopsis Spray Drying Techniques for Food Ingredient Encapsulation by : C. Anandharamakrishnan

Download or read book Spray Drying Techniques for Food Ingredient Encapsulation written by C. Anandharamakrishnan and published by John Wiley & Sons. This book was released on 2015-07-23 with total page 312 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Handbook on Spray Drying Applications for Food Industries

Author : M. Selvamuthukumaran
Publisher : CRC Press
ISBN 13 : 0429619634
Total Pages : 216 pages
Book Rating : 4.4/5 (296 download)

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Book Synopsis Handbook on Spray Drying Applications for Food Industries by : M. Selvamuthukumaran

Download or read book Handbook on Spray Drying Applications for Food Industries written by M. Selvamuthukumaran and published by CRC Press. This book was released on 2019-07-12 with total page 216 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying gas medium, usually air. The Handbook on Spray Drying Applications for Food Industries deals with recent techniques adopted in spray drying systems for drying a vast array of food products, novel and emerging tools used for spray drying of antioxidant rich products, optimized conditions used for extraction and production of herbal powders by using spray drying techniques, and problems encountered during spray drying of acid and sugar rich foods and also various herbal powders. The book discusses the encapsulation of flavors by using the spray drying process providing a comparison with other encapsulation techniques. It reviews the retention of bioactive compounds and the effect of different parameters on bioactive compounds during spray drying of juice. Moreover, the book explains the effect of novel approaches of spray drying on nutrients. The book addresses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying processing. It also identifies packaging material needed for enhanced product stability. The safety and quality aspects of manufacturing spray dried food products are discussed. Key Features: Describes the design of high performance spray drying systems Highlights the strategy adopted for maximizing the yield potential of various spray dried food products Discusses strategies adopted for retention of nutrients and survival of probiotic bacteria during spray drying process Contains charts, procedure flow sheets, tables, figures, photos, and a list of spray drying equipment suppliers This book will benefit entrepreneurs, food scientists, academicians and students by providing in-depth knowledge about spray drying of foods for quality retention and also for efficient consumer acceptability of finished products.

Nanoencapsulation of Food Bioactive Ingredients

Author : Seid Mahdi Jafari
Publisher : Academic Press
ISBN 13 : 0128097418
Total Pages : 500 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Nanoencapsulation of Food Bioactive Ingredients by : Seid Mahdi Jafari

Download or read book Nanoencapsulation of Food Bioactive Ingredients written by Seid Mahdi Jafari and published by Academic Press. This book was released on 2017-05-25 with total page 500 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Encapsulated and Powdered Foods

Author : Charles Onwulata
Publisher : CRC Press
ISBN 13 : 1420028308
Total Pages : 528 pages
Book Rating : 4.4/5 (2 download)

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Book Synopsis Encapsulated and Powdered Foods by : Charles Onwulata

Download or read book Encapsulated and Powdered Foods written by Charles Onwulata and published by CRC Press. This book was released on 2005-05-26 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt: Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processes and a range of related topics, including drying technologies; storage, moisture, lumping, and bridging in the bin; and the blending and segregation of powders. The book concludes with discussions on the creation of specialty ingredients and engineered powders.

Spray Drying for the Food Industry

Author : Seid Mahdi Jafari
Publisher : Elsevier
ISBN 13 : 0128198001
Total Pages : 640 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Spray Drying for the Food Industry by : Seid Mahdi Jafari

Download or read book Spray Drying for the Food Industry written by Seid Mahdi Jafari and published by Elsevier. This book was released on 2023-11-03 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt: Spray Drying for the Food Industry, in the Unit Operations and Processing Equipment in the Food Industry series, explains the fundamental and applied research in all aspects of spray drying from engineering to technology. The book thoroughly examines the spray drying of food materials with an emphasis on production, processing, engineering, characterization, and applications of spray dried food powders that enable novel/enhanced properties or functions. Divided into four sections, "Fundamentals of Spray drying process", "Application of spray drying for production of food powders", "Encapsulation of food bioactive ingredients by spray drying", and "Characterization and analysis of spray dried powders", all chapters emphasize the engineering, optimization and control of spray dryers and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations. Thoroughly explores novel applications of spray drying unit operations in food industries Helps readers improve the formulation of food powders with natural ingredients Promotes better control of spray drying with simulation and modeling tools

Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications

Author : Chibuike C. Udenigwe
Publisher : Royal Society of Chemistry
ISBN 13 : 1788018591
Total Pages : 537 pages
Book Rating : 4.7/5 (88 download)

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Book Synopsis Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications by : Chibuike C. Udenigwe

Download or read book Food Proteins and Peptides: Emerging Biofunctions, Food and Biomaterial Applications written by Chibuike C. Udenigwe and published by Royal Society of Chemistry. This book was released on 2021-06-09 with total page 537 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book discusses the chemistry of food proteins and peptides and their relationship with nutritional, functional, and health applications. Bringing together authorities in the field, it provides a comprehensive discussion focused on fundamental chemistries and mechanisms underpinning the structure-function relationships of food proteins and peptides. The functional and bioactive properties hinge on their structural features such as amino acid sequence, molecular size, hydrophobicity, hydrophilicity, and net charges. The book includes coverage of advances in the nutritional and health applications of protein and peptide modifications; novel applications of food proteins and peptides in the development of edible functional biomaterials; advances in the use of proteomics and peptidomics for food proteins and peptide analysis (foodomics); and the relevance of food protein and peptide chemistries in policy and regulation. Research into the fundamental chemistries behind the functional, health and nutritional benefits is burgeoning and has gained the interest of scientists, the industry, regulatory agencies, and consumers. This book fills the knowledge gap providing an excellent source of information for researchers, instructors, students, food and nutrition industry, and policy makers.

Microencapsulation of Food Ingredients

Author : Per Vilstrup
Publisher : Woodhead Publishing Limited
ISBN 13 :
Total Pages : 276 pages
Book Rating : 4.E/5 ( download)

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Book Synopsis Microencapsulation of Food Ingredients by : Per Vilstrup

Download or read book Microencapsulation of Food Ingredients written by Per Vilstrup and published by Woodhead Publishing Limited. This book was released on 2001 with total page 276 pages. Available in PDF, EPUB and Kindle. Book excerpt: CONTENTS Microencapsulation: what it is and its purpose; Microcapsule characterisation: release kinetics/mechanism; Legal aspects; Single core encapsulation -filmcoating; liposomes in the food industry and centrifugal coextrusion encapsulation; Multiple core encapsulation- encapsulation materials; the spray drying of food ingredients; modified spray congealing/spray drying of aqueous dispersions; microencapsulation and alginate; extrusion technology and microencapsulation.

Nanoencapsulation Technologies for the Food and Nutraceutical Industries

Author : Seid Mahdi Jafari
Publisher : Academic Press
ISBN 13 : 0128113642
Total Pages : 636 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Nanoencapsulation Technologies for the Food and Nutraceutical Industries by : Seid Mahdi Jafari

Download or read book Nanoencapsulation Technologies for the Food and Nutraceutical Industries written by Seid Mahdi Jafari and published by Academic Press. This book was released on 2017-04-11 with total page 636 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Techniques for Nanoencapsulation of Food Ingredients

Author : C. Anandharamakrishnan
Publisher : Springer Science & Business Media
ISBN 13 : 1461493870
Total Pages : 89 pages
Book Rating : 4.4/5 (614 download)

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Book Synopsis Techniques for Nanoencapsulation of Food Ingredients by : C. Anandharamakrishnan

Download or read book Techniques for Nanoencapsulation of Food Ingredients written by C. Anandharamakrishnan and published by Springer Science & Business Media. This book was released on 2013-11-26 with total page 89 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Basic Protocols in Encapsulation of Food Ingredients

Author : Andrea Gomez-Zavaglia
Publisher : Springer Nature
ISBN 13 : 1071616498
Total Pages : 203 pages
Book Rating : 4.0/5 (716 download)

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Book Synopsis Basic Protocols in Encapsulation of Food Ingredients by : Andrea Gomez-Zavaglia

Download or read book Basic Protocols in Encapsulation of Food Ingredients written by Andrea Gomez-Zavaglia and published by Springer Nature. This book was released on 2021-11-18 with total page 203 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume provides a comprehensive introduction into methods and procedures on encapsulation of sensitive food nucleus. Chapters guide readers through different strategies to encapsulate bioactive compounds and cells. Additionally, chapters will detail methods on three major issues; the nucleus to be encapsulated, the carrier material, and the encapsulation technique. Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients aims to give guidance on encapsulation techniques and an understanding on tools, materials, and supplies to implement innovative approaches.

Bioactive Natural Products for Pharmaceutical Applications

Author : Dilipkumar Pal
Publisher : Springer Nature
ISBN 13 : 3030540278
Total Pages : 862 pages
Book Rating : 4.0/5 (35 download)

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Book Synopsis Bioactive Natural Products for Pharmaceutical Applications by : Dilipkumar Pal

Download or read book Bioactive Natural Products for Pharmaceutical Applications written by Dilipkumar Pal and published by Springer Nature. This book was released on 2020-12-14 with total page 862 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book covers the recent innovations relating to various bioactive natural products (such as alkaloids, glycosides, flavonoids, anthraquinones, steroids, polysaccharides, tannins and polyphenolic compounds, volatile oils, fixed oils, fats and waxes, proteins and peptides, vitamins, marine products, camptothecin, piperines, carvacrol, gedunin, GABA, ginsenosides) and their applications in the pharmaceutical fields related to academic, research and industry.

Encapsulations

Author : Alexandru Grumezescu
Publisher : Academic Press
ISBN 13 : 0128043784
Total Pages : 924 pages
Book Rating : 4.1/5 (28 download)

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Book Synopsis Encapsulations by : Alexandru Grumezescu

Download or read book Encapsulations written by Alexandru Grumezescu and published by Academic Press. This book was released on 2016-09-08 with total page 924 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Handbook of Encapsulation and Controlled Release

Author : Munmaya Mishra
Publisher : CRC Press
ISBN 13 : 1482232340
Total Pages : 1516 pages
Book Rating : 4.4/5 (822 download)

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Book Synopsis Handbook of Encapsulation and Controlled Release by : Munmaya Mishra

Download or read book Handbook of Encapsulation and Controlled Release written by Munmaya Mishra and published by CRC Press. This book was released on 2015-12-01 with total page 1516 pages. Available in PDF, EPUB and Kindle. Book excerpt: The field of encapsulation, especially microencapsulation, is a rapidly growing area of research and product development. The Handbook of Encapsulation and Controlled Release covers the entire field, presenting the fundamental processes involved and exploring how to use those processes for different applications in industry. Written at a level comp

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Author : Nissim Garti
Publisher : Elsevier
ISBN 13 : 0857095900
Total Pages : 640 pages
Book Rating : 4.8/5 (57 download)

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Book Synopsis Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals by : Nissim Garti

Download or read book Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals written by Nissim Garti and published by Elsevier. This book was released on 2012-10-19 with total page 640 pages. Available in PDF, EPUB and Kindle. Book excerpt: Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques. Part one provides an overview of key requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Processing technologies for encapsulation and delivery systems are the focus of part two. Spray drying, cooling and chilling are reviewed alongside coextrusion, fluid bed microencapsulation, microencapsulation methods based on biopolymer phase separation, and gelation phenomena in aqueous media. Part three goes on to investigate physicochemical approaches to the production of encapsulation and delivery systems, including the use of micelles and microemulsions, polymeric amphiphiles, liposomes, colloidal emulsions, organogels and hydrogels. Finally, part four reviews characterization and applications of delivery systems, providing industry perspectives on flavour, fish oil, iron micronutrient and probiotic delivery systems. With its distinguished editors and international team of expert contributors, Encapsulation technologies and delivery systems for food ingredients and nutraceuticals is an authoritative guide for both industry and academic researchers interested in encapsulation and controlled release systems. Provides a comprehensive guide to current and emerging techniques in encapsulation technologies and delivery systems Chapters in part one provide an overview of key requirements for food ingredient and nutraceutical delivery systems, while part two discusses processing technologies for encapsulation and delivery systems Later sections investigate physicochemical approaches to the production of encapsulation and delivery systems and review characterization and applications of delivery systems

Handbook of Food Nanotechnology

Author : Seid Mahdi Jafari
Publisher : Academic Press
ISBN 13 : 012816042X
Total Pages : 774 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Handbook of Food Nanotechnology by : Seid Mahdi Jafari

Download or read book Handbook of Food Nanotechnology written by Seid Mahdi Jafari and published by Academic Press. This book was released on 2020-06-17 with total page 774 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Flavor Encapsulation

Author : Sara J. Risch
Publisher :
ISBN 13 :
Total Pages : 224 pages
Book Rating : 4.:/5 (44 download)

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Book Synopsis Flavor Encapsulation by : Sara J. Risch

Download or read book Flavor Encapsulation written by Sara J. Risch and published by . This book was released on 1988 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Here is a new book that offers complete coverage of the most current research in flavor encapsulation. Covers processes such as extrusion, coacervation, microencapsulation, and molecular inclusion, with special emphasis on spray drying. Discusses various substances, including maltodextrins, corn syrup solids, and alginates, as part of a matrix system for flavor encapsulation. Also discusses wall materials, including acacia gums, carbohydrate-derived polymers, lipophilic starches, protein-based materials, and more. Offers complete and practical coverage of the processes involved. Vital information for flavor researchers as well as those industries for which spray drying offers a promising new technology.