Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals

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

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  • Author : Nissim Garti
  • Publisher : Elsevier
  • Pages : 496 pages
  • ISBN : 184569421X
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKDelivery and Controlled Release of Bioactives in Foods and Nutraceuticals

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals
  • Author : Nissim Garti
  • Publisher : Elsevier
  • Release : 25 January 2008
GET THIS BOOKDelivery and Controlled Release of Bioactives in Foods and Nutraceuticals

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

Applications of Encapsulation and Controlled Release

Applications of Encapsulation and Controlled Release
  • Author : Munmaya K. Mishra
  • Publisher : CRC Press
  • Release : 18 September 2019
GET THIS BOOKApplications of Encapsulation and Controlled Release

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.

Encapsulation Technologies for Active Food Ingredients and Food Processing

Encapsulation Technologies for Active Food Ingredients and Food Processing
  • Author : N.J. Zuidam,Viktor Nedovic
  • Publisher : Springer Science & Business Media
  • Release : 30 October 2009
GET THIS BOOKEncapsulation Technologies for Active Food Ingredients and Food Processing

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

Nanotechnologies in Food and Agriculture

Nanotechnologies in Food and Agriculture
  • Author : Mahendra Rai,Caue Ribeiro,Luiz Mattoso,Nelson Duran
  • Publisher : Springer
  • Release : 31 March 2015
GET THIS BOOKNanotechnologies in Food and Agriculture

This book presents a comprehensive overview of new and emerging nanotechnologies. It includes aspects of nanoparticle monitoring, toxicity, and public perception, and covers applications that address both crop growing and treatment of agricultural wastewater. Topics include nanoagrochemicals (nanofertilizers, -pesticides, -herbicides), nanobiosensors, and nanotechnologies for food processing, packaging, and storage, crop improvement and plant disease control. The group of expert authors is led by an experienced team of editors.

Nanotechnology in the Food, Beverage and Nutraceutical Industries

Nanotechnology in the Food, Beverage and Nutraceutical Industries
  • Author : Qingrong Huang
  • Publisher : Elsevier
  • Release : 19 April 2012
GET THIS BOOKNanotechnology in the Food, Beverage and Nutraceutical Industries

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

Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions

Biopolymers in Food Colloids: Thermodynamics and Molecular Interactions
  • Author : Maria Germanovna Semenova,Eric Dickinson
  • Publisher : CRC Press
  • Release : 13 January 2010
GET THIS BOOKBiopolymers in Food Colloids: Thermodynamics and Molecular Interactions

The theme and contents of this book have assumed a new significance in the light of recent ideas on nanoscience and nanotechnology, which are now beginning to influence developments in food research and food processing. The fabrication of nanoscale structures for food use relies on an in-depth understanding of thermodynamically driven interactions and self-assembly processes involving the major food structure-forming components: proteins and polysaccharides. This understanding has the potential to provide thermodynamically inspired approaches that can be used to manipulate

Advances in Animal Biotechnology and its Applications

Advances in Animal Biotechnology and its Applications
  • Author : Suresh Kumar Gahlawat,Joginder Singh Duhan,Raj Kumar Salar,Priyanka Siwach,Suresh Kumar,Pawan Kaur
  • Publisher : Springer
  • Release : 29 May 2018
GET THIS BOOKAdvances in Animal Biotechnology and its Applications

This book explores the recent advancements in cutting-edge techniques and applications of Biotechnology. It provides an overview of prospects and applications while emphasizing modern, and emerging areas of Biotechnology. The chapters are dedicated to various field of Biotechnology including, genome editing, probiotics, in-silico drug designing, nanoparticles and its applications, molecular diagnostics, tissue engineering, cryopreservation, and antioxidants. It is useful for both academicians and researchers in the various disciplines of life sciences, agricultural sciences, medicine, and Biotechnology in Universities, Research Institutions,

Food Structures, Digestion and Health

Food Structures, Digestion and Health
  • Author : Mike Boland,Matt Golding,Harjinder Singh
  • Publisher : Academic Press
  • Release : 24 March 2014
GET THIS BOOKFood Structures, Digestion and Health

This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and

Delivering Functionality in Foods

Delivering Functionality in Foods
  • Author : António Vicente,Cristina Silva,Chelo Gonzalez
  • Publisher : Springer Nature
  • Release : 01 January 2022
GET THIS BOOKDelivering Functionality in Foods

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:

Beneficial Microbes in Fermented and Functional Foods

Beneficial Microbes in Fermented and Functional Foods
  • Author : Ravishankar Rai V,Jamuna A. Bai
  • Publisher : CRC Press
  • Release : 17 December 2014
GET THIS BOOKBeneficial Microbes in Fermented and Functional Foods

In recent years, the potential health benefits of fermented and functional foods have made them increasingly popular among consumers. A complete overview of the physiology and functional aspects of microbes present in fermented foods and used as functional foods, Beneficial Microbes in Fermented and Functional Foods explores recent advances and pro

Nano- and Microencapsulation for Foods

Nano- and Microencapsulation for Foods
  • Author : Hae-Soo Kwak
  • Publisher : John Wiley & Sons
  • Release : 02 April 2014
GET THIS BOOKNano- and Microencapsulation for Foods

Today, nano- and microencapsulation are increasingly beingutilized in the pharmaceutical, textile, agricultural and foodindustries. Microencapsulation is a process in which tiny particlesor droplets of a food are surrounded by a coating to give smallcapsules. These capsules can be imagined as tiny uniform spheres,in which the particles at the core are protected from outsideelements by the protective coating. For example, vitamins can beencapsulated to protect them from the deterioration they wouldundergo if they were exposed to oxygen. This book highlights

Designing Functional Foods

Designing Functional Foods
  • Author : D. Julian McClements,Eric A Decker
  • Publisher : Elsevier
  • Release : 30 July 2009
GET THIS BOOKDesigning Functional Foods

The breakdown of food structures in the gastrointestinal tract has a major impact on the sensory properties and nutritional quality of foods. Advances in understanding the relationship between food structure and the breakdown, digestion and transport of food components within the GI tract facilitate the successful design of health-promoting foods. This important collection reviews key issues in these areas. Opening chapters in Part one examine oral physiology and gut microbial ecology. Subsequent chapters focus on the digestion, absorption and physiological

NanoNutraceuticals

NanoNutraceuticals
  • Author : Bhupinder Singh
  • Publisher : CRC Press
  • Release : 03 October 2018
GET THIS BOOKNanoNutraceuticals

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.

Advances in Nutraceutical Applications in Cancer: Recent Research Trends and Clinical Applications

Advances in Nutraceutical Applications in Cancer: Recent Research Trends and Clinical Applications
  • Author : Sheeba Varghese Gupta,Yashwant V Pathak
  • Publisher : CRC Press
  • Release : 23 October 2019
GET THIS BOOKAdvances in Nutraceutical Applications in Cancer: Recent Research Trends and Clinical Applications

Dietary supplements and nutraceuticals such as Vitamin A and D, Omega-3 and probiotics are used as part of the cancer treatment as complimenting the main therapy. Several Nutraceuticals have shown to boost the immune responses, while emerging clinical studies and other research suggests that some plant-based agents may, indeed, impact late-stage cancer, influencing molecular processes corrupted by tumor cells to evade detection, expand clonally, and invade surrounding tissues. Advances in Nutraceutical Applications in Cancer: Recent Research Trends and Clinical Applications

Encapsulations

Encapsulations
  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release : 08 September 2016
GET THIS BOOKEncapsulations

Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as