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Microencapsulation and Microspheres for Food Applications

Microencapsulation and Microspheres for Food Applications
  • Author : Leonard M.C. Sagis
  • Publsiher : Academic Press
  • Release : 10 August 2015
  • ISBN : 0128004185
  • Pages : 434 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKMicroencapsulation and Microspheres for Food Applications

Summary:
Microencapsulation and Microspheres for Food Applications is a solid reflection on the latest developments, challenges, and opportunities in this highly expanding field. This reference examines the various types of microspheres and microcapsules essential to those who need to develop stable and impermeable products at high acidic conditions. It’s also important for the novel design of slow releasing active compound capsules. Each chapter provides an in-depth account of controlled release technologies, evidence based abstracts, descriptions of chemical and physical principals, and key relevant facts relating to food applications. Written in an accessible manner, the book is a must have resource for scientists, researchers, and engineers. Discusses the most current encapsulation technology applied in the food industry, including radiography, computed tomography, magnetic resonance imaging, and dynamic NMR microscopy Presents the use of microsphere immunoassay for mycotoxins detection Covers a broad range of applications of microcapsules and microspheres, including food shelf-life, pesticides for crop protection, and nanoencapsulated bacteriophage for food safety


Microencapsulation and Microspheres for Food Applications

Microencapsulation and Microspheres for Food Applications
  • Author : Leonard M.C. Sagis
  • Publisher : Academic Press
  • Release : 10 August 2015
GET THIS BOOKMicroencapsulation and Microspheres for Food Applications

Microencapsulation and Microspheres for Food Applications is a solid reflection on the latest developments, challenges, and opportunities in this highly expanding field. This reference examines the various types of microspheres and microcapsules essential to those who need to develop stable and impermeable products at high acidic conditions. It’s also important for the novel design of slow releasing active compound capsules. Each chapter provides an in-depth account of controlled release technologies, evidence based abstracts, descriptions of chemical and physical principals,

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Handbook on Spray Drying Applications for Food Industries

Handbook on Spray Drying Applications for Food Industries
  • Author : M. Selvamuthukumaran
  • Publisher : CRC Press
  • Release : 12 July 2019
GET THIS BOOKHandbook on Spray Drying Applications for Food Industries

Spray drying is a mechanical process by which materials in liquid form can be converted into solid form such as powders. It is a rapid, continuous, cost-effective, reproducible and scalable process for producing dry powders from a fluid material by atomization through an atomizer into a hot drying gas medium, usually air. The Handbook on Spray Drying Applications for Food Industries deals with recent techniques adopted in spray drying systems for drying a vast array of food products, novel and

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Food Applications of Nanotechnology

Food Applications of Nanotechnology
  • Author : Gustavo Molina,Inamuddin,Franciele Maria Pelissari,Abdullah Mohamed Asiri
  • Publisher : CRC Press
  • Release : 29 August 2019
GET THIS BOOKFood Applications of Nanotechnology

Nanotechnology has developed remarkably in recent years and, applied in the food industry, has allowed new industrial advances, the improvement of conventional technologies, and the commercialization of products with new features and functionalities. This progress offers the potential to increase productivity for producers, food security for consumers and economic growth for industries. Food Applications of Nanotechnology presents the main advances of nanotechnology for food industry development. The fundamental concepts of the technique are presented, followed by examples of application in

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Emulsion-based Systems for Delivery of Food Active Compounds

Emulsion-based Systems for Delivery of Food Active Compounds
  • Author : Shahin Roohinejad,Ralf Greiner,Indrawati Oey,Jingyuan Wen
  • Publisher : John Wiley & Sons
  • Release : 03 April 2018
GET THIS BOOKEmulsion-based Systems for Delivery of Food Active Compounds

A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive recourse that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also includes information on emulsion-based systems in regards to digestibility and health and safety challenges for use in food systems. Each chapter reviews specific emulsion-based

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Food Lipids

Food Lipids
  • Author : Casimir C. Akoh
  • Publisher : CRC Press
  • Release : 16 March 2017
GET THIS BOOKFood Lipids

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids. New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol

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Lipid-Based Nanostructures for Food Encapsulation Purposes

Lipid-Based Nanostructures for Food Encapsulation Purposes
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 03 August 2019
GET THIS BOOKLipid-Based Nanostructures for Food Encapsulation Purposes

Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid carriers and surfactant nanoparticles. 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

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Nanoencapsulation Technologies for the Food and Nutraceutical Industries

Nanoencapsulation Technologies for the Food and Nutraceutical Industries
  • Author : Seid Mahdi Jafari
  • Publisher : Academic Press
  • Release : 11 April 2017
GET THIS BOOKNanoencapsulation Technologies for the Food and Nutraceutical Industries

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

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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

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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,

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Microencapsulation in the Food Industry

Microencapsulation in the Food Industry
  • Author : Anilkumar G. Gaonkar,Niraj Vasisht,Atul R. Khare,Robert Sobel
  • Publisher : Elsevier
  • Release : 30 June 2014
GET THIS BOOKMicroencapsulation in the Food Industry

Microencapsulation is being used to deliver everything from improved nutrition to unique consumer sensory experiences. It’s rapidly becoming one of the most important opportunities for expanding brand potential. Microencapsulation in the Food Industry: A Practical Implementation Guide is written for those who see the potential benefit of using microencapsulation but need practical insight into using the technology. With coverage of the process technologies, materials, testing, regulatory and even economic insights, this book presents the key considerations for putting microencapsulation

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Encyclopedia of Food Chemistry

Encyclopedia of Food Chemistry
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 22 November 2018
GET THIS BOOKEncyclopedia of Food Chemistry

Encyclopedia of Food Chemistry is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods,

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Nanoencapsulation of Food Bioactive Ingredients

Nanoencapsulation of Food Bioactive Ingredients
  • Author : Seid Mahdi Jafari
  • Publisher : Academic Press
  • Release : 25 May 2017
GET THIS BOOKNanoencapsulation of Food Bioactive Ingredients

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,

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Drying in the Dairy Industry

Drying in the Dairy Industry
  • Author : Cécile Le Floch-Fouéré,Pierre Schuck,Gaëlle Tanguy,Luca Lanotte,Romain Jeantet
  • Publisher : CRC Press
  • Release : 01 December 2020
GET THIS BOOKDrying in the Dairy Industry

With more than 12M tons of dairy powders produced each year at a global scale, the drying sector accounts to a large extent for the processing of milk and whey. It is generally considered that 40% of the dry matter collected overall ends up in a powder form. Moreover, nutritional dairy products presented in a dry form (eg, infant milk formulae) have grown quickly over the last decade, now accounting for a large share of the profit of the sector. Drying

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Handbook of Food Nanotechnology

Handbook of Food Nanotechnology
  • Author : Seid Mahdi Jafari
  • Publisher : Academic Press
  • Release : 17 June 2020
GET THIS BOOKHandbook of Food Nanotechnology

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

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Nanotechnology Applications in the Food Industry

Nanotechnology Applications in the Food Industry
  • Author : V Ravishankar Rai,Jamuna A Bai
  • Publisher : CRC Press
  • Release : 31 January 2018
GET THIS BOOKNanotechnology Applications in the Food Industry

Nanotechnology is increasingly used in the food industry in the production, processing, packaging, and preservation of foods. It is also used to enhance flavor and color, nutrient delivery, and bioavailability, and to improve food safety and in quality management. Nanotechnology Applications in the Food Industry is a comprehensive reference book containing exhaustive information on nanotechnology and the scope of its applications in the food industry. The book has five sections delving on all aspects of nanotechnology and its key role

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