Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals (Woodhead Publishing Series in Food Science, Technology and Nutrition)
ISBN-13:
9780857091246
ISBN-10:
0857091247
Edition:
1
Author:
Nissim Garti, D. Julian McClements
Publication date:
2012
Publisher:
Woodhead Publishing
Format:
Hardcover
640 pages
Category:
Engineering
,
Food Science
,
Agricultural Sciences
,
Physiology
,
Basic Medical Sciences
FREE US shipping
Book details
ISBN-13:
9780857091246
ISBN-10:
0857091247
Edition:
1
Author:
Nissim Garti, D. Julian McClements
Publication date:
2012
Publisher:
Woodhead Publishing
Format:
Hardcover
640 pages
Category:
Engineering
,
Food Science
,
Agricultural Sciences
,
Physiology
,
Basic Medical Sciences
Summary
Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals (Woodhead Publishing Series in Food Science, Technology and Nutrition) (ISBN-13: 9780857091246 and ISBN-10: 0857091247), written by authors
Nissim Garti, D. Julian McClements, was published by Woodhead Publishing in 2012.
With an overall rating of 3.8 stars, it's a notable title among other
Engineering
(Food Science, Agricultural Sciences, Physiology, Basic Medical Sciences) books. You can easily purchase or rent Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals (Woodhead Publishing Series in Food Science, Technology and Nutrition) (Hardcover) from BooksRun,
along with many other new and used
Engineering
books
and textbooks.
And, if you're looking to sell your copy, our current buyback offer is $0.3.
Description
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
We would LOVE it if you could help us and other readers by reviewing the book
Book review
Congratulations! We have received your book review.
{user}
{createdAt}
by {truncated_author}