Nano And Microencapsulation
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Nano And Microencapsulation
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Author : Nedal Abu-Thabit
language : en
Publisher: BoD – Books on Demand
Release Date : 2021-01-27
Nano And Microencapsulation written by Nedal Abu-Thabit and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-01-27 with Science categories.
Nano- or micro-encapsulation is used in many different fields and industries, including pharmaceuticals, cosmetics, food, and agrochemicals. It offers advantages for various applications, especially drug delivery. Nano-encapsulation can help extend and control the release of drugs as well as increase drug bioavailability and efficacy. It improves the precision of targeted drug delivery and allows for fabricating nano-encapsulated drugs for diagnostic and theranaostic applications. This book covers recent advances in fabricating nano-/micro-capsules using natural carriers for therapeutic and diagnostic drug delivery applications as well as rheology and formulations of micro-emulsions for diverse applications. This book is essential for scientists and researchers with diverse backgrounds in chemistry, engineering, material sciences, pharmaceuticals, and drug delivery.
Application Of Nano Microencapsulated Ingredients In Food Products
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Author :
language : en
Publisher: Academic Press
Release Date : 2020-10-17
Application Of Nano Microencapsulated Ingredients In Food Products 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 2020-10-17 with Technology & Engineering categories.
Application of Nano/Microencapsulated Ingredients in Food Products, a volume in the Nanoencapsulation in the Food Industry series, presents applications of nano/micro-encapsulated ingredients such as vitamins, minerals, flavors, colorants, enzymes, probiotics antioxidants and many other bioactive components in different groups of food products. Each chapter explores nano/microencapsulated ingredients in food products, including beverages, cereal flours and bakery products, meat, oils and fats, salt, spices and seasonings, functional supplements, and in chewing gum. In addition, the book explores active food packaging and edible coatings with nano/microencapsulated ingredients. 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. - Clarifies which nanoencapsulated ingredients can be applied for different food products - Thoroughly explores the influence of nanoencapsulated ingredients on the qualitative properties of different food products
Nano And Microencapsulation For Foods
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Author : Hae-Soo Kwak
language : en
Publisher: John Wiley & Sons
Release Date : 2014-04-02
Nano And Microencapsulation For Foods written by Hae-Soo Kwak and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-04-02 with Technology & Engineering categories.
Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or droplets of a food are surrounded by a coating to give small capsules. These capsules can be imagined as tiny uniform spheres, in which the particles at the core are protected from outside elements by the protective coating. For example, vitamins can be encapsulated to protect them from the deterioration they would undergo if they were exposed to oxygen. This book highlights the principles, applications, toxicity and regulation of nano- and microencapsulated foods. Section I describes the theories and concepts of nano- and microencapsulation for foods adapted from pharmaceutical areas, rationales and new strategies of encapsulation, and protection and controlled release of food ingredients. Section II looks closely at the nano- and microencapsulation of food ingredients, such as vitamins, minerals, phytochemical, lipid, probiotics and flavors. This section provides a variety of references for functional food ingredients with various technologies of nano particles and microencapsulation. This section will be helpful to food processors and will deal with food ingredients for making newly developed functional food products. Section III covers the application of encapsulated ingredients to various foods, such as milk and dairy products, beverages, bakery and confectionery products, and related food packaging materials. Section IV touches on other related issues in nano- and microencapsulation, such as bioavailability, bioactivity, potential toxicity and regulation.
Microencapsulation
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Author : Simon Benita
language : en
Publisher: CRC Press
Release Date : 2005-11-01
Microencapsulation written by Simon Benita and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-11-01 with Medical categories.
Presenting breakthrough research pertinent to scientists in a wide range of disciplines-from medicine and biotechnology to cosmetics and pharmacy-this Second Edition provides practical approaches to complex formulation problems encountered in the development of particulate delivery systems at the micro- and nano-size level. Completely revised and e
Techniques For Nanoencapsulation Of Food Ingredients
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Author : C. Anandharamakrishnan
language : en
Publisher: Springer Science & Business Media
Release Date : 2013-11-26
Techniques For Nanoencapsulation Of Food Ingredients written by C. Anandharamakrishnan 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 2013-11-26 with Technology & Engineering categories.
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
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Author : Dr Jamileh M. Lakkis
language : en
Publisher: John Wiley & Sons
Release Date : 2008-02-28
Encapsulation And Controlled Release Technologies In Food Systems written by Dr Jamileh M. Lakkis and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-02-28 with Technology & Engineering categories.
In Encapsulation and Controlled Release Technologies in Food Systems, editor Lakkis has gathered a highly respected collection of expert contributors from industry and academia to highlight recent innovations in encapsulation and controlled release technologies in food systems. Unlike most recent publications which dealt exclusively with theoretical aspects of these technologies, this volume focuses mainly on devising effective and innovative applications in food systems in which these delivery vehicles operate. In addition, the book provides some emphasis on new opportunities that may arise from the development of new materials for the design and fabrication of delivery vehicles and carriers. Encapsulation and Controlled Release Technologies gives the reader a solid grasp of basic concepts of encapsulation technologies and their novel applications in food systems. Dr. Lakkis also presents novel possibilities of encapsulation and controlled release along with a discussion on future perspectives and economical implications of these technologies.
State Of The Art In Nano Bioimaging
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Author : Morteza Sasani Ghamsari
language : en
Publisher: BoD – Books on Demand
Release Date : 2018-06-20
State Of The Art In Nano Bioimaging written by Morteza Sasani Ghamsari and has been published by BoD – Books on Demand this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-06-20 with Science categories.
Nano-bioimaging is a real-time observation method for the study of biological processes in subcellular structures and entire cells. This technique aims to interfere as little as possible with life processes using nanoscale materials and probes. In this method, nanoscale photon source is often used for imaging, and 3D structure of the observed specimen is studied in detail without physical interference. Over the last decade, further boost in bioimaging has led to increase the nano-bioimaging impact that includes many improvements in the data analysis method, image processing, and molecular imaging technology. However, to increase the usage of nano-bioimaging, several developments in the field of diagnosis accuracy, photobleaching prevention, and controlling of the fluorescence resonance energy transfer (FRET) must be achieved. The purpose of this book is to provide a perspective on the current status of nano-bioimaging technologies.
Nanoencapsulation Technologies For The Food And Nutraceutical Industries
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Author : Seid Mahdi Jafari
language : en
Publisher: Academic Press
Release Date : 2017-04-01
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 2017-04-01 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.
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