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The Resource Encapsulation technologies and delivery systems for food ingredients and nutraceuticals, edited by Nissim Garti and D. Julian McClements, (electronic book)

Encapsulation technologies and delivery systems for food ingredients and nutraceuticals, edited by Nissim Garti and D. Julian McClements, (electronic book)

Label
Encapsulation technologies and delivery systems for food ingredients and nutraceuticals
Title
Encapsulation technologies and delivery systems for food ingredients and nutraceuticals
Statement of responsibility
edited by Nissim Garti and D. Julian McClements
Contributor
Subject
Language
eng
Summary
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 systemsChapters 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 systemsLater sections investigate physicochemical approaches to the production of encapsulation and delivery systems and review characterization and applications of delivery systems
Member of
Cataloging source
E7B
Dewey number
612.3
Illustrations
illustrations
Index
index present
LC call number
QP144.F85
LC item number
E53 2012eb
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
http://library.link/vocab/relatedWorkOrContributorName
  • Garti, Nissim
  • McClements, D. Julian
Series statement
Woodhead Publishing series in food science, technology and nutrition
Series volume
239
http://library.link/vocab/subjectName
  • Functional foods
  • Microencapsulation
  • Food
  • Controlled release technology
  • Food
  • Food
  • Microencapsulation
Label
Encapsulation technologies and delivery systems for food ingredients and nutraceuticals, edited by Nissim Garti and D. Julian McClements, (electronic book)
Instantiates
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
pt. 1. Requirements for food ingredient and nutracceutical delivery systems -- pt. 2. Processing technology approaches to produce encapsulation and delivery systems -- pt. 3. Pysiochemical approaches to produce encapsulation and delivery systems -- pt. 4. Characterization and applications of delivery systems
Control code
SCIDI847549332
Dimensions
unknown
Extent
1 online resource (xxvi, 612 pages :)
Form of item
online
Isbn
9780857095909
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations.
Specific material designation
remote
Label
Encapsulation technologies and delivery systems for food ingredients and nutraceuticals, edited by Nissim Garti and D. Julian McClements, (electronic book)
Publication
Bibliography note
Includes bibliographical references and index
Carrier category
online resource
Carrier category code
  • cr
Carrier MARC source
rdacarrier
Color
multicolored
Content category
text
Content type code
  • txt
Content type MARC source
rdacontent
Contents
pt. 1. Requirements for food ingredient and nutracceutical delivery systems -- pt. 2. Processing technology approaches to produce encapsulation and delivery systems -- pt. 3. Pysiochemical approaches to produce encapsulation and delivery systems -- pt. 4. Characterization and applications of delivery systems
Control code
SCIDI847549332
Dimensions
unknown
Extent
1 online resource (xxvi, 612 pages :)
Form of item
online
Isbn
9780857095909
Media category
computer
Media MARC source
rdamedia
Media type code
  • c
Other physical details
illustrations.
Specific material designation
remote

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