Encapsulations

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 spray drying, melt injection, extrusion, coacervation, and emulsification. The materials used in nanoencapsulation include lipids, proteins, carbohydrates, cellulose, gums, and food grade polymers. Applications and benefits of nanoencapsulation such as controlled release, protections, and taste masking will be explained in detail. Includes the most up-to-date information on nanoencapsulation and nanocontainer-based delivery of antimicrobials Presents nanomaterials for innovation based on scientific advancements in the field Provides control release strategies to enhance bioactivity, including methods and techniques for research and innovation Provides useful tools to improve the delivery of bioactive molecules and living cells into foods

Produk Detail:

  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Pages : 924 pages
  • ISBN : 0128043784
  • Rating : 4/5 from 21 reviews
CLICK HERE TO GET THIS BOOKEncapsulations

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

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals
  • Author : Nissim Garti,D. Julian McClements
  • Publisher : Elsevier
  • Release : 19 October 2012
GET THIS BOOKEncapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

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

Cell Encapsulation Technology and Therapeutics

Cell Encapsulation Technology and Therapeutics
  • Author : Willem_M. Kühtreiber,Robert P. Lanza,William L. Chick
  • Publisher : Springer Science & Business Media
  • Release : 01 December 2013
GET THIS BOOKCell Encapsulation Technology and Therapeutics

The concept of using encapsulation for the immunoprotection of transplanted cells was introduced for the first time in the 1960s. "[Microencapsulated cells] might be protected from destruction and from partici pation in immunological processes, while the enclosing membrane would be permeable to small molecules of specific cellular product which could then enter the general extracellular compartment of the recipient. For instance, encapsulated endocrine cells might survive and maintain an effective supply of hormone." (Chang, Ph. D. Thesis, McGill University, 1965; Chang

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

Encapsulation Technologies for Electronic Applications

Encapsulation Technologies for Electronic Applications
  • Author : Haleh Ardebili,Jiawei Zhang,Michael Pecht
  • Publisher : William Andrew
  • Release : 23 October 2018
GET THIS BOOKEncapsulation Technologies for Electronic Applications

Encapsulation Technologies for Electronic Applications, Second Edition, offers an updated, comprehensive discussion of encapsulants in electronic applications, with a primary emphasis on the encapsulation of microelectronic devices and connectors and transformers. It includes sections on 2-D and 3-D packaging and encapsulation, encapsulation materials, including environmentally friendly 'green' encapsulants, and the properties and characterization of encapsulants. Furthermore, this book provides an extensive discussion on the defects and failures related to encapsulation, how to analyze such defects and failures, and how to

Principles and Practice of Waste Encapsulation

Principles and Practice of Waste Encapsulation
  • Author : Jack A. Caldwell,Charles Reith
  • Publisher : CRC Press
  • Release : 29 April 1993
GET THIS BOOKPrinciples and Practice of Waste Encapsulation

Principles and Practice of Waste Encapsulation is devoted to the philosophy and practice of the design and construction of encapsulation systems that control waste dispersal. The book describes both existing encapsulation systems and those in the planning stages for disposal facilities ranging from simple dumps to sophisticated mixed waste facilities. It integrates the diverse technologies and scientific disciplines that are involved in the design, construction, and maintenance of a durable encapsulation system. Technical approaches that have been developed in the

New Polymers for Encapsulation of Nutraceutical Compounds

New Polymers for Encapsulation of Nutraceutical Compounds
  • Author : Jorge Carlos Ruiz Ruiz,Maira Rubi Segura Campos
  • Publisher : John Wiley & Sons
  • Release : 24 January 2017
GET THIS BOOKNew Polymers for Encapsulation of Nutraceutical Compounds

The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of some components cause significant loss of product quality, stability, nutritional value and bioavailability, and the overall acceptability of the food product. Consequently, encapsulation has been successfully used to improve stability and bioavailability of functional ingredients. Encapsulation is one example of technology that has the potential to meet the challenge

Encapsulation Nanotechnologies

Encapsulation Nanotechnologies
  • Author : Vikas Mittal
  • Publisher : John Wiley & Sons
  • Release : 28 May 2013
GET THIS BOOKEncapsulation Nanotechnologies

This unique and comprehensive book covers all the recent physical, chemical, and mechanical advancements in encapsulation nanotechnologies. Encapsulation is prevalent in the evolutionary processes of nature, where nature protects the materials from the environment by engulfing them in a suitable shell. These natural processes are well known and have been adopted and applied in the pharmaceutical, food, agricultural, and cosmetics industries. In recent years, because of the increased understanding of the material properties and behaviors at nanoscale, research in the

Encapsulation and Controlled Release

Encapsulation and Controlled Release
  • Author : D R Karsa,R A Stephenson
  • Publisher : Elsevier
  • Release : 01 January 1993
GET THIS BOOKEncapsulation and Controlled Release

Encapsulation and controlled release combines basic information on the subject with details of the latest research, making it suitable for both newcomers to the field and those with experience of encapsulation technology. It will also be of great interest to those working on water-soluble or dispersible polymers, as well as application chemists and biochemists in diverse areas.

Thermal and Nonthermal Encapsulation Methods

Thermal and Nonthermal Encapsulation Methods
  • Author : Magdalini Krokida
  • Publisher : CRC Press
  • Release : 27 September 2017
GET THIS BOOKThermal and Nonthermal Encapsulation Methods

Encapsulation is a topic of interest across a wide range of scientific and industrial areas, from pharmaceutics to food and agriculture, for the protection and controlled release of various substances during transportation, storage, and consumption. Since encapsulated materials can be protected from external conditions, encapsulation enhances their stability and maintains their viability. This book offers a comprehensive review of conventional and modern methods for encapsulation. It covers various thermal and nonthermal encapsulation methods applied across a number of industries, including

Spray Drying Encapsulation of Bioactive Materials

Spray Drying Encapsulation of Bioactive Materials
  • Author : Seid Mahdi Jafari,Ali Rashidinejad
  • Publisher : CRC Press
  • Release : 07 September 2021
GET THIS BOOKSpray Drying Encapsulation of Bioactive Materials

Encapsulation of bioactives is a fast-growing approach in the food and pharmaceutical industry. Spray Drying Encapsulation of Bioactive Materials serves as a source of information to offer specialized and in-depth knowledge on the most well-known and used encapsulation technology (i.e., spray drying) and corresponding advances. It describes the efficacy of spray drying in terms of its advantages and challenges for encapsulation of bioactive ingredients. Discusses the potential of this technique to pave the way toward cost-effective, industrially relevant, reproducible,