Techniques For Nanoencapsulation Of Food Ingredients

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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.
Nanoencapsulation Of Food Bioactive Ingredients
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Author : Seid Mahdi Jafari
language : en
Publisher: Academic Press
Release Date : 2017-05-25
Nanoencapsulation Of Food Bioactive Ingredients 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 2017-05-25 with Technology & Engineering categories.
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
Spray Drying Techniques For Food Ingredient Encapsulation
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Author : C. Anandharamakrishnan
language : en
Publisher: John Wiley & Sons
Release Date : 2015-07-23
Spray Drying Techniques For Food Ingredient Encapsulation written by C. Anandharamakrishnan 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 2015-07-23 with Technology & Engineering categories.
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.
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
Encapsulation Technologies And Delivery Systems For Food Ingredients And Nutraceuticals
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Author : Nissim Garti
language : en
Publisher: Elsevier
Release Date : 2012-10-19
Encapsulation Technologies And Delivery Systems For Food Ingredients 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 2012-10-19 with Technology & Engineering categories.
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
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
Handbook Of Nanoencapsulation
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Author : Jasmeet Kour
language : en
Publisher: CRC Press
Release Date : 2023-04-05
Handbook Of Nanoencapsulation written by Jasmeet Kour and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-04-05 with Technology & Engineering categories.
Nutraceutical encapsulation envelopes protection of products from oxidative damage, controlled delivery of nanoencapsulated nutraceuticals and improved nutraceutical bioavailability as well as biological action. It is a promising technique to ensure the stabilization of such labile compounds and to protect the core ingredients from premature reactions and interactions In a comprehensive manner, the Handbook of Nanoencapsulation: Preparation, Characterization, Delivery and Safety of Nutraceutical Nanocomposites presents various nanosystems/nanocarriers, physical and chemical techniques used in encapsulation of various nutraceuticals, and the targeted delivery of various significant nutraceuticals. This book bridges the gap between academia and research as it encompasses the ubiquitous applications of nanoencapsulation technique used on significant nutraceuticals derived from plants, animals as well as microalgae. Key Features: Provides a quick and easy access to major plant, animal and microalgae derived nutraceutical ingredients Discusses nanoencapsulation techniques for protection and targeted release of various food bioactive ingredients Covers safety, bioaccessibility and multiple applications of nanoencapsulated nutraceuticals in the food industry Unveiling pivotal aspects of nanoencapsulation of significant nutraceuticals, this book is a valuable resource for researchers, food toxicologists, food scientists, nutritionists, and scientists in medicinal research.
Handbook Of Food Nanotechnology
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Author : Seid Mahdi Jafari
language : en
Publisher: Academic Press
Release Date : 2020-06-17
Handbook Of Food Nanotechnology 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 2020-06-17 with Technology & Engineering categories.
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