Delivery And Controlled Release Of Bioactives In Foods And Nutraceuticals
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Delivery And Controlled Release Of Bioactives In Foods And Nutraceuticals
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Author : Nissim Garti
language : en
Publisher: Elsevier
Release Date : 2008-01-25
Delivery And Controlled Release Of Bioactives In Foods And Nutraceuticals written by Nissim Garti and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-01-25 with Technology & Engineering categories.
Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimise these systems to maximise the health-promoting properties of food products.Opening chapters review factors affecting nutrient bioavailability and methods to test delivery system efficacy. Part two addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of structured lipids, micro- and nano-emulsions, food-protein-derived materials, complexes and conjugates of biopolymers, and starch as an encapsulation material for delivery of functional food ingredients, are all considered. Part three discusses the delivery and controlled release of particular nutraceuticals such as antioxidants and vitamins, folic acid, probiotics, fish oils and proteins. Part four covers regulatory issues and future trends in bioactives and nutraceuticals.Edited by a leading expert in the field, Delivery and controlled release of bioactives in foods and nutraceuticals is a valuable reference for those working in the food industry and particularly those developing nutraceuticals. - Reviews techniques to optimise the delivery and release of bioactives in food - Discusses the factors that affect nutrient bioavailability and methods to test delivery system efficacy - Addresses materials used and specific techniques for delivery and release
Encapsulation Technologies For Active Food Ingredients And Food Processing
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Author : N.J. Zuidam
language : en
Publisher: Springer Science & Business Media
Release Date : 2009-10-30
Encapsulation Technologies For Active Food Ingredients And Food Processing written by N.J. Zuidam and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-10-30 with Technology & Engineering categories.
Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed overview of the encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia or R&D about both the delivery of food compounds via encapsulation and food processing using immobilized cells or enzymes. The structure of the book is according to the use of encapsulates for a specific application. Emphasis is placed on strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes. The first part of the book reviews general technologies, food-grade materials, and characterization methods for encapsulates. The second part discusses encapsulates of active ingredients (e.g., aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications. The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine, dairy, meat), and food production (e.g., sugar conversion, production of organic acids or amino acids, hydrolysis of triglycerides). Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work in both industry or academia, and they have brought together in this book contributions from both fields.
Applications Of Encapsulation And Controlled Release
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Author : Munmaya K. Mishra
language : en
Publisher: CRC Press
Release Date : 2019-09-18
Applications Of Encapsulation And Controlled Release written by Munmaya K. Mishra and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-09-18 with Medical categories.
The field of encapsulation, especially microencapsulation, is a rapidly growing area of research and product development. Applications of Encapsulation and Controlled Release offers a broad perspective on a variety of applications and processes, including, up-to-date research, figures, tables, illustrations, and references. Written at a level comprehensible to non-experts, it is a rich source of technical information and current practices in research and industry.
Nanotechnology In The Food Beverage And Nutraceutical Industries
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Author : Qingrong Huang
language : en
Publisher: Elsevier
Release Date : 2012-04-19
Nanotechnology In The Food Beverage And Nutraceutical Industries written by Qingrong Huang and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-04-19 with Technology & Engineering categories.
Nanotechnology has the potential to impact on food processing significantly. This important book summarises current research in this area and provides an overview of both current and possible future applications of nanotechnologies in the food industry. Issues such as safety and regulation are also addressed.After an introductory overview, the first part discusses general issues such as risk assessment, the regulatory framework, detection and characterisation of nanoparticles in food. Part two summarises the wide range of applications of nanotechnology in food processing, including nanoscale nutraceutical delivery systems, nanoemulsions and colloids, nanoscale rapid detection devices for contaminants, nanofiltration and nanocomposite packaging materials.With its distinguished editor and international team of contributors, Nanotechnology in the food, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field. - Discusses issues such as risk assessment, regulatory framework, detection and characterisation of nanoparticles in food - Summarises the wide range of applications of nanotechnology in food processing, including nutraceutical delivery and packaging materials - Written by a distinguished team of international contributors, this book is an invaluable reference for industry professionals and academics alike
Nanonutraceuticals
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Author : Bhupinder Singh
language : en
Publisher: CRC Press
Release Date : 2018-10-03
Nanonutraceuticals written by Bhupinder Singh and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-03 with Medical categories.
This book will be a comprehensive account of the various facets of nutraceuticals domain. The peruser of this book will find details on various nanotech approaches to nutraceuticals, prebiotics and probiotics, along with their specific applications.
Nanoencapsulation Technologies For The Food And Nutraceutical Industries
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Author : Seid Mahdi Jafari
language : en
Publisher: Academic Press
Release Date : 2017-04-11
Nanoencapsulation Technologies For The Food And Nutraceutical Industries written by Seid Mahdi Jafari and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-04-11 with Technology & Engineering categories.
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
Industrial Application Of Functional Foods Ingredients And Nutraceuticals
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Author : C. Anandharamakrishnan
language : en
Publisher: Academic Press
Release Date : 2023-08-11
Industrial Application Of Functional Foods Ingredients And Nutraceuticals written by C. Anandharamakrishnan and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-08-11 with Technology & Engineering categories.
Industrial Application of Functional Foods, Ingredients and Nutraceuticals: Extraction, Processing and Formulation of Bioactive Compounds explains the fundamental concepts and underlying scientific principles of nutrient delivery, nutraceutical processing technologies and potential opportunities in the field of new product development. The book also includes sections on the extraction and purification of functional ingredients, effective delivery of nutrients, health benefits, safety and regulatory aspects. Divided in four sections this book provides an up-to-date, highly applicative work that highlights the mechanistic aspects related to the challenges and opportunities associated with developing, delivering and marketing functional foods and nutraceuticals. - Explains the fundamental concepts of nutrient delivery and nutraceutical processing technologies - Provides an understanding of pharmacokinetics, oral bioavailability and different delivery techniques - Features case studies to illustrate practical applications and commercialization
Delivering Functionality In Foods
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Author : António Vicente
language : en
Publisher: Springer Nature
Release Date : 2022-01-01
Delivering Functionality In Foods written by António Vicente and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-01-01 with Technology & Engineering categories.
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.
Nutraceuticals
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Author : Alexandru Grumezescu
language : en
Publisher: Academic Press
Release Date : 2016-07-20
Nutraceuticals written by Alexandru Grumezescu and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-07-20 with Health & Fitness categories.
Nutraceuticals, the fourth volume in the Nanotechnology in the Agri-Food Industry series, is an invaluable resource for anyone in the food industry who needs the most current information about scientific advances in this field. Nutraceuticals are gaining significant attention because of their apparent safety, as well as their nutritional and therapeutic uses. Scientific indications have reinforced dietary interposition as an effective implement for a healthy lifestyle. Bioactive components have been shown to exhibit antioxidant, anti-inflammatory, antimicrobial, hypocholesterolemic, hypoglycemic, anti-mutagenic, and anti-carcinogenic roles in the living system. Research professionals, professors, and students will all find this book useful. - Includes the most up-to-date research on nanotechniques and the applications most useful in the food industry - Presents various natural and synthetic polymer-based nanoparticulate systems and their conjugates to the food industry including proteins, lipids, carbohydrates, and other biopolymers for applications - Provides uses of nanoparticle uptake in ingredients as well as the potential side effects of nanoparticle carriers - Covers potential benefits and methods of risk assessment for food safety
Advances In Food And Nutrition Research
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Author : Fidel Toldra
language : en
Publisher: Academic Press
Release Date : 2022-06-02
Advances In Food And Nutrition Research written by Fidel Toldra and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-06-02 with Technology & Engineering categories.
Advances in Food and Nutrition Research, Volume 100 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as up-to-date information on recent developments in food technology, including 3D printing, safety of raw materials and viruses in foods, and new low energy food processing. - 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