Lipid Based Nanostructures For Food Encapsulation Purposes

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Lipid Based Nanostructures For Food Encapsulation Purposes

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Author :
language : en
Publisher: Academic Press
Release Date : 2019-08-03

Lipid Based Nanostructures For Food Encapsulation Purposes written by and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-03 with Technology & Engineering categories.

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

Biopolymer Nanostructures For Food Encapsulation Purposes

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Author : Seid Mahdi Jafari
language : en
Publisher: Academic Press
Release Date : 2019-06-14

Biopolymer Nanostructures For Food Encapsulation Purposes 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 2019-06-14 with Technology & Engineering categories.

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

Enzymatic Processes For Food Valorization

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Author : Monica L. Chavez Gonzalez
language : en
Publisher: Elsevier
Release Date : 2024-06-23

Enzymatic Processes For Food Valorization written by Monica L. Chavez Gonzalez and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-06-23 with Technology & Engineering categories.

Enzymatic Processes for Food Valorization describes the most recent research in the field of catalysis for food valorization, revealing the impact of the implementation of enzymatic catalysis in the different stages that make up the production processes. Sections review advances in food processing using enzymes, explore the use of enzymes on by-products for the release of compounds of interest, and show recent trends in biocatalysis and its application in the food industry. Written by a team of international experts, this is an invaluable guide for professionals in the area of enzyme technology applied in the food industry, as well as technicians and scientists involved in the use of enzymes on food waste for the valorization and/or recovery of compounds. - Brings updated content on trends in enzymatic processes for food valorization - Presents the main enzymes used in food processing and technology to improve organoleptic and quality attributes - Includes the application of enzymes for the valorization of by-products generated during food processing for an eventual recovery of bioactive - Explores how food by-products can be used as fermentation substrates for the production of enzymes of industrial interest

Innovative Food Processing Technologies

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Author :
language : en
Publisher: Elsevier
Release Date : 2020-08-18

Innovative Food Processing Technologies written by and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-08-18 with Technology & Engineering categories.

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, Three Volume Set 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.

Food Medical And Environmental Applications Of Nanomaterials

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Author : Veeriah Jegatheesan
language : en
Publisher: Elsevier
Release Date : 2022-03-24

Food Medical And Environmental Applications Of Nanomaterials written by Veeriah Jegatheesan and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-03-24 with Technology & Engineering categories.

Food, Medical, and Environmental Applications of Nanomaterials is designed to cover different types of nanomaterials that have applications related to the environment, food and medicine. It is an important resource for materials scientists and bioengineers looking to learn more about the applications of nanomaterials for sustainable development applications. Nanoscale materials possess excellent properties that have been explored in the areas of biomedicals, food, agriculture, the environment, catalysis, sensing and energy storage. Examples of these new applications include smart and active food packaging, nanobiosensors, bioremediation, wastewater treatment, implant coatings, tissue engineering, delivery systems for food and pharmaceutical applications, and food safety. - Helps readers make decisions on the suitability and appropriateness of a synthetic route and characterization technique for a particular nanosystem - Enables readers to analyze and compare experimental data and extract in-depth information about the physical properties of the polymeric gels using mathematical models - Teaches users about the applications of nanomaterials for sustainable development applications

Nanocosmeceuticals

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Author : Malay K. Das
language : en
Publisher: Academic Press
Release Date : 2022-08-23

Nanocosmeceuticals written by Malay K. Das and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-08-23 with Medical categories.

Cosmetics are a fast-growing segment in the global personal care industry and the application of nanocosmeceuticals are on the rise. Conventional cosmetics greatly lack specific delivery systems, prolong effects and relatively heavy doses may be necessary. One of the common complaints of consumers is rather short-term activity of cosmetics, especially in face care products.Nanocosmeceuticals, having more advanced nutrient delivery mechanisms, carry more task specific nutrients to the skin deep where it can be metabolized and used to nourish cells. It can help to increase the aesthetic appeal of a product influencing the purchase decision of a consumer. Nanocosmeceuticals: Innovation, Application and Safety highlights the trends and applications of nanotechnology in cosmeceuticals for more advance and task specific nutrients delivery and long term effects of personal care products using liposome, solid lipid nanoparticles, nanostructured lipid carriers, transferosomes, niosomes, phytosomes, nanoemulsions, silver nanoparticles, chitin nanofibrils etc. It also provides the detailed information on regulatory laws, safety and marketing aspects of cosmeceuticals.This book offers an indispensable guide for professors, researchers, students, formulation chemists as well as formulation scientists in academia and industry; beauticians and decision-makers in consumer organizations. - First book on 'Nanocosmeceuticals' - Serves as a valuable resource of scientific innovations, novel applications, safety and regulations of Nanocosmeceuticals - Offers an updated and highly structured reference material for students, researchers, professors, formulation chemists and scientists

Nanocarriers For Controlled Release And Target Delivery Of Bioactive Compounds

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Author : Shaba Noore
language : en
Publisher: Springer Nature
Release Date : 2024-05-03

Nanocarriers For Controlled Release And Target Delivery Of Bioactive Compounds written by Shaba Noore and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-05-03 with Technology & Engineering categories.

This brief provides a comprehensive overview of nanocarriers used for nanoencapsulation of bioactive compounds. It includes the basis of encapsulation mechanism, encapsulation efficiency, controlled release, target delivery, and its application in food, nutraceuticals, pharmaceuticals and cosmeceuticals.

Advanced Research Methods In Food Processing Technologies

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Author : Junaid Ahmad Malik
language : en
Publisher: CRC Press
Release Date : 2024-02-06

Advanced Research Methods In Food Processing Technologies written by Junaid Ahmad Malik and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2024-02-06 with Technology & Engineering categories.

This new volume presents new studies and research cases on advanced technologies for food processing and preservation to maintain and improve food quality, extend shelf-life, and provide new solutions to food processing challenges. The volume discusses cold plasma and ultrasound processing of foods, introducing new food processing technologies and applications. It also elaborates on microwave processing of foods, describing applications, potential and intermittent microwave drying of fruits. Other new research focusses on high-pressure processing, electrospinning technology in foods, encapsulation techniques, impact of freezing and thawing processes on textural properties of food products, 3D printing of foods, enzyme-linked immunosorbent assay (ELISA) in food authentication, and state-of-the-art applications of nanotechnology in food processing.

Nanoencapsulation Of Food Ingredients By Specialized Equipment

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Author :
language : en
Publisher: Academic Press
Release Date : 2019-10-24

Nanoencapsulation Of Food Ingredients By Specialized Equipment written by and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-10-24 with Technology & Engineering categories.

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

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Author :
language : en
Publisher: Academic Press
Release Date : 2020-03-07

Characterization Of Nanoencapsulated Food Ingredients written by and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-03-07 with Technology & Engineering categories.

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