Home > Science, Technology & Agriculture > Industrial chemistry and manufacturing technologies > Industrial chemistry and chemical engineering > Food and beverage technology > Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals: (Woodhead Publishing Series in Food Science, Technology and Nutrition)
45%
Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals: (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals: (Woodhead Publishing Series in Food Science, Technology and Nutrition)

          
5
4
3
2
1

Available


Premium quality
Premium quality
Bookswagon upholds the quality by delivering untarnished books. Quality, services and satisfaction are everything for us!
Easy Return
Easy return
Not satisfied with this product! Keep it in original condition and packaging to avail easy return policy.
Certified product
Certified product
First impression is the last impression! Address the book’s certification page, ISBN, publisher’s name, copyright page and print quality.
Secure Checkout
Secure checkout
Security at its finest! Login, browse, purchase and pay, every step is safe and secured.
Money back guarantee
Money-back guarantee:
It’s all about customers! For any kind of bad experience with the product, get your actual amount back after returning the product.
On time delivery
On-time delivery
At your doorstep on time! Get this book delivered without any delay.
Quantity:
Add to Wishlist

About the Book

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.

Table of Contents:
Contributor contact details Woodhead Publishing Series in Food Science, Technology and Nutrition Preface Part I: Requirements for food ingredient and nutraceutical delivery systems Chapter 1: Requirements for food ingredient and nutraceutical delivery systems Abstract: 1.1 Introduction 1.2 Active components and the need for encapsulation 1.3 Fabrication and characteristics of delivery systems 1.4 Particle characteristics, physicochemical properties and functional performance 1.5 Future trends Chapter 2: Challenges in developing delivery systems for food additives, nutraceuticals and dietary supplements Abstract: 2.1 Introduction 2.2 Classes of food ingredients 2.3 Formulating and designing microencapsulation systems for food additives, nutraceuticals and dietary supplements 2.4 Encapsulated ingredients and applications 2.5 The market for encapsulated ingredients and nutraceuticals 2.6 Future trends 2.7 Acknowledgement Chapter 3: Interaction of food ingredient and nutraceutical delivery systems with the human gastrointestinal tract Abstract: 3.1 Introduction 3.2 Model systems 3.3 The human gastrointestinal tract 3.4 Bioactive delivery system design 3.5 Implications of research on functional food development 3.6 Future trends 3.7 Sources of further information Part II: Processing technology approaches to produce encapsulation and delivery systems Chapter 4: Spray drying, freeze drying and related processes for food ingredient and nutraceutical encapsulation Abstract: 4.1 Introduction 4.2 Principles and technical considerations of spray drying encapsulation 4.3 Applications of spray drying for food ingredient and nutraceutical encapsulation 4.4 Storage stability of spray dried encapsulated products and limitations of spray drying encapsulation 4.5 Principles and technical considerations of freeze drying encapsulation 4.6 Applications of freeze drying for food ingredient and nutraceutical encapsulation 4.7 Storage stability of freeze encapsulated products and limitations of freeze drying encapsulation 4.8 Future trends and conclusions Chapter 5: Spray cooling and spray chilling for food ingredient and nutraceutical encapsulation Abstract: 5.1 Introduction: principles of spray chilling 5.2 Spray cooling and spray chilling technologies 5.3 Formulations and applications 5.4 Future trends 5.5 Sources of further information Chapter 6: Coextrusion for food ingredients and nutraceutical encapsulation: principles and technology Abstract: 6.1 Introduction 6.2 Principles of coextrusion 6.3 Coextrusion technologies 6.4 Formulations and applications 6.5 Future trends 6.6 Sources of further information Chapter 7: Fluid bed microencapsulation and other coating methods for food ingredient and nutraceutical bioactive compounds Abstract: 7.1 Introduction: principles and purposes 7.2 Definition of microencapsulation and fluidized bed coating 7.3 Technology and machine design 7.4 Particle characteristics, process parameters and applications of fluid bed microencapsulation 7.5 Future trends Chapter 8: Microencapsulation methods based on biopolymer phase separation and gelation phenomena in aqueous media Abstract: 8.1 Introduction 8.2 Candidate biopolymer shell materials 8.3 Biopolymer solution properties and microcapsule formation 8.4 Encapsulation technology 8.5 Traditional versus emerging complex coacervation encapsulation procedures 8.6 Conclusions Part III: Physicochemical approaches to produce encapsulation and delivery systems Chapter 9: Micelles and microemulsions as food ingredient and nutraceutical delivery systems Abstract: 9.1 Introduction 9.2 Microemulsions: definitions and terminology 9.3 Water-in-oil (W/O) and oil-in-water (O/W) microemulsions 9.4 Solubilization of nutraceuticals in U-type microemulsions 9.5 Microemulsion processes and applications 9.6 Conclusions Chapter 10: Biopolymeric amphiphiles and their assemblies as functional food ingredients and nutraceutical delivery systems Abstract: 10.1 Introduction 10.2 Classification, composition, structure, properties and self-assembly of polymeric amphiphiles: proteins and peptides 10.3 Classification, composition, structure, properties and self-assemby of polymeric amphiphiles: polysaccharides, oligosaccharides and polysaccharide-protein conjugates 10.4 Binding and co-assembly of biopolymeric amphiphiles and nutraceuticals 10.5 Mechanisms of solubilization and protection of hydrophobic nutraceuticals by biopolymeric amphiphiles 10.6 Applications and future trends of biopolymeric amphiphiles for encapsulation and delivery of food ingredients and nutraceuticals 10.7 Sources of further information and advice Chapter 11: Liposomes as food ingredients and nutraceutical delivery systems Abstract: 11.1 Introduction 11.2 Formation and structures of liposomes 11.3 Liposome preparation methods 11.4 Characterization of liposomes 11.5 Encapsulation by liposomes 11.6 Liposome stability 11.7 Liposome applications in food systems 11.8 Stability of liposomes to gastrointestinal environment 11.9 Conclusions Chapter 12: Colloidal emulsions and particles as micronutrient and nutraceutical delivery systems Abstract: 12.1 Introduction 12.2 Physico-chemical stability, texture, taste and flavour 12.3 Appearance of dispersions in food products 12.4 Bioavailability of functional ingredients 12.5 Applications: overview of minerals and vitamins 12.6 Applications: vitamin A 12.7 Applications: vitamins D, E and K 12.8 Nutraceuticals: carotenoids 12.9 Nutraceuticals: water-soluble polyphenols 12.10 Nutraceuticals: water-insoluble polyphenols 12.11 Alkaloids and other photochemicals 12.12 Conclusions and future trends 12.13 Acknowledgements Chapter 13: Structured oils and fats (organogels) as food ingredient and nutraceutical delivery systems Abstract: 13.1 Introduction 13.2 Research into organogelation as food ingredient and nutraceutical delivery systems 13.3 Nutraceuticals and their use in organogels 13.4 Delivery of carotenoids: lycopene and β-carotene 13.5 Health effects and delivery of phytosterols 13.6 Conclusions Chapter 14: Hydrogel particles and other novel protein-based methods for food ingredient and nutraceutical delivery systems Abstract: 14.1 Introduction 14.2 Food grade polysaccharides and proteins for hydrogel formation 14.3 Development of polysaccharide- and protein-based hydrogels: physical crosslinking approach 14.4 Development of polysaccharide- and protein-based hydrogels: chemical crosslinking approach 14.5 Polysaccharide- and protein-based hydrogels 14.6 Diffusion as a controlled-release mechanism 14.7 Degradation as a controlled-release mechanism 14.8 Other controlled-release mechanisms 14.9 Applications in food science 14.10 Future trends Part IV: Characterization and applications of delivery systems Chapter 15: An industry perspective on the advantages and disadvantages of different flavor delivery systems Abstract: 15.1 Introduction 15.1.2 Industrial considerations 15.2 Physical chemistry of flavor delivery systems: interfaces in emulsion-based delivery systems 15.3 Barrier properties and permeation in core/shell delivery systems 15.4 Molecular weight distributions in glassy systems 15.5 Conclusions and future trends Chapter 16: An industry perspective on the advantages and disadvantages of different fish oil delivery systems Abstract: 16.1 Introduction 16.2 Health benefits associated with long chain omega-3s 16.3 Fish oil delivery systems used in industry 16.4 Future trends: emerging strategies and technologies 16.5 Sources of further information and advice Chapter 17: An industry perspective on the advantages and disadvantages of iron micronutrient delivery systems Abstract: 17.1 Introduction 17.2 Delivery systems of iron 17.3 Criteria for selection of food product, iron compound and delivery system 17.4 Application of iron delivery systems in dry food products 17.5 Application of iron delivery systems as simulated rice and food sprinkles 17.6 Application of iron delivery systems in dairy products and aqueous food products 17.7 Conclusions and future trends Chapter 18: Properties and applications of different probiotic delivery systems Abstract: 18.1 Introduction 18.2 Microencapsulation techniques: physical methods 18.3 Microencapsulation techniques: chemical methods (hydrocolloid gel methods) 18.4 Supporting materials 18.5 Special treatment 18.6 Application of microencapsulated probiotics in food products 18.7 Future trends Index


Best Sellers


Product Details
  • ISBN-13: 9780857091246
  • Publisher: Elsevier Science & Technology
  • Publisher Imprint: Woodhead Publishing Ltd
  • Depth: 38
  • Language: English
  • Returnable: N
  • Spine Width: 35 mm
  • Width: 156 mm
  • ISBN-10: 0857091247
  • Publisher Date: 19 Oct 2012
  • Binding: Hardback
  • Height: 234 mm
  • No of Pages: 640
  • Series Title: Woodhead Publishing Series in Food Science, Technology and Nutrition
  • Weight: 1100 gr


Similar Products

How would you rate your experience shopping for books on Bookswagon?

Add Photo
Add Photo

Customer Reviews

REVIEWS           
Click Here To Be The First to Review this Product
Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals: (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Elsevier Science & Technology -
Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals: (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Writing guidlines
We want to publish your review, so please:
  • keep your review on the product. Review's that defame author's character will be rejected.
  • Keep your review focused on the product.
  • Avoid writing about customer service. contact us instead if you have issue requiring immediate attention.
  • Refrain from mentioning competitors or the specific price you paid for the product.
  • Do not include any personally identifiable information, such as full names.

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals: (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Required fields are marked with *

Review Title*
Review
    Add Photo Add up to 6 photos
    Would you recommend this product to a friend?
    Tag this Book
    Read more
    Does your review contain spoilers?
    What type of reader best describes you?
    I agree to the terms & conditions
    You may receive emails regarding this submission. Any emails will include the ability to opt-out of future communications.

    CUSTOMER RATINGS AND REVIEWS AND QUESTIONS AND ANSWERS TERMS OF USE

    These Terms of Use govern your conduct associated with the Customer Ratings and Reviews and/or Questions and Answers service offered by Bookswagon (the "CRR Service").


    By submitting any content to Bookswagon, you guarantee that:
    • You are the sole author and owner of the intellectual property rights in the content;
    • All "moral rights" that you may have in such content have been voluntarily waived by you;
    • All content that you post is accurate;
    • You are at least 13 years old;
    • Use of the content you supply does not violate these Terms of Use and will not cause injury to any person or entity.
    You further agree that you may not submit any content:
    • That is known by you to be false, inaccurate or misleading;
    • That infringes any third party's copyright, patent, trademark, trade secret or other proprietary rights or rights of publicity or privacy;
    • That violates any law, statute, ordinance or regulation (including, but not limited to, those governing, consumer protection, unfair competition, anti-discrimination or false advertising);
    • That is, or may reasonably be considered to be, defamatory, libelous, hateful, racially or religiously biased or offensive, unlawfully threatening or unlawfully harassing to any individual, partnership or corporation;
    • For which you were compensated or granted any consideration by any unapproved third party;
    • That includes any information that references other websites, addresses, email addresses, contact information or phone numbers;
    • That contains any computer viruses, worms or other potentially damaging computer programs or files.
    You agree to indemnify and hold Bookswagon (and its officers, directors, agents, subsidiaries, joint ventures, employees and third-party service providers, including but not limited to Bazaarvoice, Inc.), harmless from all claims, demands, and damages (actual and consequential) of every kind and nature, known and unknown including reasonable attorneys' fees, arising out of a breach of your representations and warranties set forth above, or your violation of any law or the rights of a third party.


    For any content that you submit, you grant Bookswagon a perpetual, irrevocable, royalty-free, transferable right and license to use, copy, modify, delete in its entirety, adapt, publish, translate, create derivative works from and/or sell, transfer, and/or distribute such content and/or incorporate such content into any form, medium or technology throughout the world without compensation to you. Additionally,  Bookswagon may transfer or share any personal information that you submit with its third-party service providers, including but not limited to Bazaarvoice, Inc. in accordance with  Privacy Policy


    All content that you submit may be used at Bookswagon's sole discretion. Bookswagon reserves the right to change, condense, withhold publication, remove or delete any content on Bookswagon's website that Bookswagon deems, in its sole discretion, to violate the content guidelines or any other provision of these Terms of Use.  Bookswagon does not guarantee that you will have any recourse through Bookswagon to edit or delete any content you have submitted. Ratings and written comments are generally posted within two to four business days. However, Bookswagon reserves the right to remove or to refuse to post any submission to the extent authorized by law. You acknowledge that you, not Bookswagon, are responsible for the contents of your submission. None of the content that you submit shall be subject to any obligation of confidence on the part of Bookswagon, its agents, subsidiaries, affiliates, partners or third party service providers (including but not limited to Bazaarvoice, Inc.)and their respective directors, officers and employees.

    Accept

    New Arrivals


    Inspired by your browsing history


    Your review has been submitted!

    You've already reviewed this product!
    ASK VIDYA