Encapsulation And Controlled Release Technologies In Food Systems

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Encapsulation and Controlled Release Technologies in Food Systems

Dr Jamileh M. Lakkis
Encapsulation and Controlled Release Technologies in Food Systems Book PDF

Author : Dr Jamileh M. Lakkis
Publisher : John Wiley & Sons
Page : 408 pages
File Size : 51,8 Mb
Release : 2016-02-11
Category : Technology & Engineering
ISBN : 9781118946886

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Encapsulation and Controlled Release Technologies in Food Systems by Dr Jamileh M. Lakkis Pdf

The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization. This book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications.

Encapsulation and Controlled Release Technologies in Food Systems

Jamileh M. Lakkis
Encapsulation and Controlled Release Technologies in Food Systems Book PDF

Author : Jamileh M. Lakkis
Publisher : John Wiley & Sons
Page : 410 pages
File Size : 40,7 Mb
Release : 2016-04-18
Category : Technology & Engineering
ISBN : 9781118733523

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Encapsulation and Controlled Release Technologies in Food Systems by Jamileh M. Lakkis Pdf

The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization. This book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications.

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Nissim Garti,D. Julian McClements
Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals Book PDF

Author : Nissim Garti,D. Julian McClements
Publisher : Elsevier
Page : 639 pages
File Size : 48,9 Mb
Release : 2012-10-19
Category : Technology & Engineering
ISBN : 9780857095909

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Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals by Nissim Garti,D. Julian McClements Pdf

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

Handbook of Encapsulation and Controlled Release

Munmaya Mishra
Handbook of Encapsulation and Controlled Release Book PDF

Author : Munmaya Mishra
Publisher : CRC Press
Page : 1516 pages
File Size : 48,8 Mb
Release : 2015-12-01
Category : Medical
ISBN : 9781482232349

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Handbook of Encapsulation and Controlled Release by Munmaya Mishra Pdf

The field of encapsulation, especially microencapsulation, is a rapidly growing area of research and product development. The Handbook of Encapsulation and Controlled Release covers the entire field, presenting the fundamental processes involved and exploring how to use those processes for different applications in industry. Written at a level comp

Applications of Encapsulation and Controlled Release

Munmaya K. Mishra
Applications of Encapsulation and Controlled Release Book PDF

Author : Munmaya K. Mishra
Publisher : CRC Press
Page : 506 pages
File Size : 50,7 Mb
Release : 2019-09-18
Category : Medical
ISBN : 9781000576641

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Applications of Encapsulation and Controlled Release by Munmaya K. Mishra Pdf

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

N.J. Zuidam,Viktor Nedovic
Encapsulation Technologies for Active Food Ingredients and Food Processing Book PDF

Author : N.J. Zuidam,Viktor Nedovic
Publisher : Springer Science & Business Media
Page : 402 pages
File Size : 52,8 Mb
Release : 2009-10-30
Category : Technology & Engineering
ISBN : 9781441910080

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Encapsulation Technologies for Active Food Ingredients and Food Processing by N.J. Zuidam,Viktor Nedovic Pdf

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 overview of the encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia or R&D about both the delivery of food compounds via encapsulation and food processing using immobilized cells or enzymes. The structure of the book is according to the use of encapsulates for a specific application. Emphasis is placed on strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes. The first part of the book reviews general technologies, food-grade materials, and characterization methods for encapsulates. The second part discusses encapsulates of active ingredients (e.g., aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications. The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine, dairy, meat), and food production (e.g., sugar conversion, production of organic acids or amino acids, hydrolysis of triglycerides). Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work in both industry or academia, and they have brought together in this book contributions from both fields.

Microencapsulation in the Food Industry

Robert Sobel
Microencapsulation in the Food Industry Book PDF

Author : Robert Sobel
Publisher : Academic Press
Page : 626 pages
File Size : 55,7 Mb
Release : 2022-09-27
Category : Technology & Engineering
ISBN : 9780128225301

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Microencapsulation in the Food Industry by Robert Sobel Pdf

Microencapsulation in the Food Industry: A Practical Implementation Guide, Second Edition continues to focus on the development of new microencapsulation techniques for researchers and scientists in the field. This practical reference combines the knowledge of new and novel processing techniques, materials and selection, regulatory aspects and testing and evaluation of materials. It provides application specific uses of microencapsulation as it applies to the food and nutraceutical industries. This reference offers unique solutions to some very specific product needs in the field of encapsulation. This second edition highlights changes in the industry as a result of a field that has traversed from the micro scale level to nano-scaled encapsulation and includes two new chapters, one on regulatory, quality, process scale-up, packaging, and economics and the other on testing and quality control. Includes new characterization methodologies to understand chemical and physical properties for functionality of the final microencapsulated material Presents the latest research and developments in the area of nano-scale encapsulation and intelligent packaging Provides new testing tools to assess products containing microencapsulated actives

Handbook of Food Preservation

Mohammad Shafiur Rahman
Handbook of Food Preservation Book PDF

Author : Mohammad Shafiur Rahman
Publisher : CRC Press
Page : 1526 pages
File Size : 44,9 Mb
Release : 2020-06-10
Category : Technology & Engineering
ISBN : 9780429531354

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Handbook of Food Preservation by Mohammad Shafiur Rahman Pdf

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.

Application of Nano/Microencapsulated Ingredients in Food Products

Anonim
Application of Nano Microencapsulated Ingredients in Food Products Book PDF

Author : Anonim
Publisher : Academic Press
Page : 548 pages
File Size : 43,7 Mb
Release : 2020-10-17
Category : Technology & Engineering
ISBN : 9780128165195

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Application of Nano/Microencapsulated Ingredients in Food Products by Anonim Pdf

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

Advances in Biopolymers for Food Science and Technology

Kunal Pal,Preetam Sarkar,Miguel Cerqueira
Advances in Biopolymers for Food Science and Technology Book PDF

Author : Kunal Pal,Preetam Sarkar,Miguel Cerqueira
Publisher : Elsevier
Page : 590 pages
File Size : 42,5 Mb
Release : 2024-05-31
Category : Technology & Engineering
ISBN : 9780443190063

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Advances in Biopolymers for Food Science and Technology by Kunal Pal,Preetam Sarkar,Miguel Cerqueira Pdf

Advances in Biopolymers for Food Science and Technology brings together the latest techniques for the preparation of bio-based polymeric materials, for novel food applications.The book begins by introducing biopolymers and their various polysaccharide and protein sources, addressing biopolymers from marine sources in particular. Food design using biopolymers, and their preparation as gels and composites are then discussed in detail. This is followed by in-depth chapters guiding the reader through specific applications, including fat replacement products, delivery systems, food emulsions, micro- and nano-encapsulation, nanovehicles, nanostructures, nanofilms, antimicrobial peptides, food coatings, food packaging, smart monitoring, cryoprotection, and cultured meat production. Finally, the various challenges regarding sustainability of food packaging are addressed.This is a valuable resource for researchers and advanced students across polymer science, food science, chemistry, packaging, nanotechnology, and materials science, as well as industrial scientists and R&D professionals with an interest in biopolymers for advanced applications in food products and packaging. Covers biopolymers from a range of sources and their preparation as composites, gels, and coatings Explores applications across food structure design, smart packaging systems, encapsulation, and nutraceuticals Offers case studies and analyzes experimental data on biopolymeric materials for food applications

Principles of Biomaterials Encapsulation: Volume One

Farshid Sefat,Gholamali Farzi,Masoud Mozafari
Principles of Biomaterials Encapsulation Volume One Book PDF

Author : Farshid Sefat,Gholamali Farzi,Masoud Mozafari
Publisher : Woodhead Publishing
Page : 510 pages
File Size : 51,5 Mb
Release : 2022-10-13
Category : Medical
ISBN : 9780323859431

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Principles of Biomaterials Encapsulation: Volume One by Farshid Sefat,Gholamali Farzi,Masoud Mozafari Pdf

Principles of Biomaterials Encapsulation: Volume One, provides an expansive and in-depth resource covering the key principles, biomaterials, strategies and techniques for encapsulation. Volume One begins with an introduction to encapsulation, with subsequent chapters dedicated to a broad range of encapsulation principles and techniques, including spray chilling and cooling, microemulsion, polymerization, extrusion, cell microencapsulation and much more. This book methodically details each technique, assessing the advantages and disadvantages of each, allowing the reader to make an informed decision when using encapsulation in their research. Principles of Biomaterials Encapsulation: Volume One enables readers to learn about the various strategies and techniques available for encapsulation of a wide selection of biomedical substrates, such as drugs, cells, hormones, growth factors and so on. Written and edited by well-versed materials scientists with extensive clinical, biomedical and regenerative medicine experience, this book offers a deeply interdisciplinary look at encapsulation in translational medicine. As such, this book will provide a useful resource to a broad readership, including those working in the fields of materials science, biomedical engineering, regenerative and translational medicine, pharmacology, chemical engineering and nutritional science. Details the various biomaterials available for encapsulation, as well as advantages and disadvantages of conventional and contemporary biomaterials for encapsulations Describes a broad range of applications in regenerative medicine, uniquely bringing encapsulation into the worlds of translational medicine and tissue engineering Written and edited by well-versed materials scientists with extensive clinical, biomedical and regenerative medicine experience, offering an interdisciplinary approach

Food Processing Technology

P J Fellows
Food Processing Technology Book PDF

Author : P J Fellows
Publisher : Woodhead Publishing
Page : 1152 pages
File Size : 40,6 Mb
Release : 2016-10-04
Category : Technology & Engineering
ISBN : 9780081005231

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Food Processing Technology by P J Fellows Pdf

Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability). In addition, there are new chapters on industrial cooking, heat removal, storage, and distribution, along with updates on all the remaining chapters. This updated edition consolidates the position of this foundational book as the best single-volume introduction to food manufacturing technologies available, remaining as the most adopted standard text for many food science and technology courses. Updated edition completely revised with new developments on all the processing stages and aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws, and food industry regulation), and more Introduces a range of processing techniques that are used in food manufacturing Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods Describes post-processing operations, including packaging and distribution logistics Includes extra textbook elements, such as videos and calculations slides, in addition to summaries of key points in each chapter

Encapsulation and Controlled Release

D R Karsa,R A Stephenson
Encapsulation and Controlled Release Book PDF

Author : D R Karsa,R A Stephenson
Publisher : Elsevier
Page : 178 pages
File Size : 40,5 Mb
Release : 1993-01-01
Category : Technology & Engineering
ISBN : 9781845698218

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Encapsulation and Controlled Release by D R Karsa,R A Stephenson Pdf

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.

Edible Films and Coatings

Maria Pilar Montero Garcia,M. Carmen Gómez-Guillén,M. Elvira López-Caballero,Gustavo V. Barbosa-Cánovas
Edible Films and Coatings Book PDF

Author : Maria Pilar Montero Garcia,M. Carmen Gómez-Guillén,M. Elvira López-Caballero,Gustavo V. Barbosa-Cánovas
Publisher : CRC Press
Page : 607 pages
File Size : 46,7 Mb
Release : 2016-09-19
Category : Technology & Engineering
ISBN : 9781315356242

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Edible Films and Coatings by Maria Pilar Montero Garcia,M. Carmen Gómez-Guillén,M. Elvira López-Caballero,Gustavo V. Barbosa-Cánovas Pdf

The search for better strategies to preserve foods with minimal changes during processing has been of great interest in recent decades. Traditionally, edible films and coatings have been used as a partial barrier to moisture, oxygen, and carbon dioxide through selective permeability to gases, as well as improving mechanical handling properties. The advances in this area have been breathtaking, and in fact their implementation in the industry is already a reality. Even so, there are still new developments in various fields and from various perspectives worth reporting. Edible Films and Coatings: Fundamentals and Applications discusses the newest generation of edible films and coatings that are being especially designed to allow the incorporation and/or controlled release of specific additives by means of nanoencapsulation, layer-by-layer assembly, and other promising technologies. Covering the latest novelties in research conducted in the field of edible packaging, it considers state-of-the-art innovations in coatings and films; novel applications, particularly in the design of gourmet foods; new advances in the incorporation of bioactive compounds; and potential applications in agronomy, an as yet little explored area, which could provide considerable advances in the preservation and quality of foods in the field.

Food Formulation

Shivani Pathania,Brijesh K. Tiwari
Food Formulation Book PDF

Author : Shivani Pathania,Brijesh K. Tiwari
Publisher : John Wiley & Sons
Page : 340 pages
File Size : 50,9 Mb
Release : 2021-03-15
Category : Technology & Engineering
ISBN : 9781119614746

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Food Formulation by Shivani Pathania,Brijesh K. Tiwari Pdf

Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.