Retention Diffusion And Release Of Flavor Molecules From Porous Silica Sol Gel Made Particles
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Retention Diffusion And Release Of Flavor Molecules From Porous Silica Sol Gel Made Particles
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Author : Susanne Regine Veith
language : en
Publisher:
Release Date : 2004
Retention Diffusion And Release Of Flavor Molecules From Porous Silica Sol Gel Made Particles written by Susanne Regine Veith and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with categories.
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.
Flavor Chemistry And Technology
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Author : Gary Reineccius
language : en
Publisher: CRC Press
Release Date : 2005-07-11
Flavor Chemistry And Technology written by Gary Reineccius and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-07-11 with Technology & Engineering categories.
A much-anticipated revision of a benchmark resource, written by a renowned author, professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition provides the latest information and newest research developments that have taken place in the field over the past 20 years. New or expanded coverage includes:Flavor and the Inf
Edible Films And Coatings
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Author : Maria Pilar Montero Garcia
language : en
Publisher: CRC Press
Release Date : 2016-09-19
Edible Films And Coatings written by Maria Pilar Montero Garcia and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-09-19 with Technology & Engineering categories.
The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving mechanical handling properties. The advances in this area have been breathtaking, and in fact their implementation in the industry is already a reality. Even so, there are still new developments in various fields and from various perspectives worth reporting. Edible Films and Coatings: Fundamentals and Applications discusses the newest generation of edible films and coatings that are being especially designed to allow the incorporation and/or controlled release of specific additives by means of nanoencapsulation, layer-by-layer assembly, and other promising technologies. Covering the latest novelties in research conducted in the field of edible packaging, it considers state-of-the-art innovations in coatings and films; novel applications, particularly in the design of gourmet foods; new advances in the incorporation of bioactive compounds; and potential applications in agronomy, an as yet little explored area, which could provide considerable advances in the preservation and quality of foods in the field.
Emerging And Traditional Technologies For Safe Healthy And Quality Food
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Author : Viktor Nedović
language : en
Publisher: Springer
Release Date : 2015-12-16
Emerging And Traditional Technologies For Safe Healthy And Quality Food written by Viktor Nedović and has been published by Springer this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-16 with Technology & Engineering categories.
Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel trends in nutrition and health, functional and bioactive food, food engineering, food safety and quality and the food and feed market. This book will consist of contributions from various presenters at CEFood 2012, covering the major themes of this Congress. Chapters contributed by expert presenters from the 6th CEFood Congress of 2012 Highlights the novel technologies of food science Discusses the future of the food industry and food research
Molecular Motions Of Small Molecules In Porous Silica Sol Gel Glass
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Author : Leszek Nikiel
language : en
Publisher:
Release Date : 1991
Molecular Motions Of Small Molecules In Porous Silica Sol Gel Glass written by Leszek Nikiel and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1991 with Molecular dynamics categories.
Restricted Water Diffusion Through Silica Sol Gel Made Particles Measured By Pulsed Field Gradient Nmr
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Author : Susanne Veith
language : en
Publisher:
Release Date : 2003
Restricted Water Diffusion Through Silica Sol Gel Made Particles Measured By Pulsed Field Gradient Nmr written by Susanne Veith and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003 with Chemical engineering categories.
Das Schweizer Buch
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Author :
language : un
Publisher:
Release Date : 2005
Das Schweizer Buch written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005 with Swiss literature categories.
Flavor Release
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Author : Deborah D. Roberts
language : en
Publisher:
Release Date : 2000
Flavor Release written by Deborah D. Roberts and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000 with Cooking categories.
This book examines the physical chemistry of how volatile flavor compounds are released in the mouth and how they correlate with sensory perception. It is an excellent technical reference for flavor release researchers as it establishes the background of this active new area of flavor chemistry and outlines major recent developments.
Physical Gels From Biological And Synthetic Polymers
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Author : Madeleine Djabourov
language : en
Publisher: Cambridge University Press
Release Date : 2013-05-16
Physical Gels From Biological And Synthetic Polymers written by Madeleine Djabourov and has been published by Cambridge University Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2013-05-16 with Technology & Engineering categories.
Presenting a unique perspective on state-of-the-art physical gels, this interdisciplinary guide provides a complete, critical analysis of the field and highlights recent developments. It shows the interconnections between the key aspects of gels, from molecules and structure through to rheological and functional properties, with each chapter focusing on a different class of gel. There is also a final chapter covering innovative systems and applications, providing the information needed to understand current and future practical applications of gels in the pharmaceutical, agricultural, cosmetic, chemical and food industries. Many research teams are involved in the field of gels, including theoreticians, experimentalists and chemical engineers, but this interdisciplinary book collates and rationalises the many different points of view to provide a clear understanding of these complex systems for researchers and graduate students.