Application of Nano Microencapsulated Ingredients in Food Products Book

Application of Nano Microencapsulated Ingredients in Food Products


  • Author : Anonim
  • Publisher : Academic Press
  • Release Date : 2020-10-17
  • Genre: Technology & Engineering
  • Pages : 548
  • ISBN 10 : 9780128165195

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Application of Nano Microencapsulated Ingredients in Food Products Excerpt :

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

Nano  and Microencapsulation for Foods Book

Nano and Microencapsulation for Foods


  • Author : Hae-Soo Kwak
  • Publisher : John Wiley & Sons
  • Release Date : 2014-04-02
  • Genre: Technology & Engineering
  • Pages : 432
  • ISBN 10 : 9781118292297

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Nano and Microencapsulation for Foods Excerpt :

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 the principles, applications, toxicity andregulation of nano- and microencapsulated foods. Section I describes the theories and concepts of nano- andmicroencapsulation for foods adapted from pharmaceutical areas,rationales and new strategies of encapsulation, and protection andcontrolled release of food ingredients. Section II looks closely at the nano- and microencapsulation offood ingredients, such as vitamins, minerals, phytochemical, lipid,probiotics and flavors. This section provides a variety ofreferences for functional food ingredients with varioustechnologies of nano particles and microencapsulation. This sectionwill be helpful to food processors and will deal with foodingredients for making newly developed functional foodproducts. Section III covers the application of encapsulated ingredientsto various foods, such as milk and dairy products, beverages,bakery and confectionery products, and related food packagingmaterials. Section IV touches on other related issues in nano- andmicroencapsulation, such as bioavailability, bioactivity, potentialtoxicity and regulation.

Lipid Based Nanostructures for Food Encapsulation Purposes Book

Lipid Based Nanostructures for Food Encapsulation Purposes


  • Author : Anonim
  • Publisher : Academic Press
  • Release Date : 2019-08-03
  • Genre: Technology & Engineering
  • Pages : 564
  • ISBN 10 : 9780128156742

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Lipid Based Nanostructures for Food Encapsulation Purposes Excerpt :

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 to those engaged in the various fields of nanoencapsulation. Provides recent studies on the formulation and evaluation of different categories of lipid-based nanocarriers Discusses how technology of lipid nanoencapsulation can be used in industries Summarizes the practical application of nanostructures from lipid formulations, such as nanoemulsions, nanoliposomes and nanostructured lipid carriers

Nanoencapsulation of Food Bioactive Ingredients Book
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Nanoencapsulation of Food Bioactive Ingredients


  • Author : Seid Mahdi Jafari
  • Publisher : Academic Press
  • Release Date : 2017-05-25
  • Genre: Technology & Engineering
  • Pages : 500
  • ISBN 10 : 9780128097410

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Nanoencapsulation of Food Bioactive Ingredients Excerpt :

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, or interested in, various branches of encapsulation for food ingredients and nutraceutical purposes, users will find this a great reference. Explains different categories of nanoencapsulated food ingredients, covering their applications, nanoencapsulation techniques, release mechanisms and characterization methods Addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors and essential oils Provides a deep understanding and potential of nanoencapsulated food ingredients, as well as their novel applications in functional foods and nutraceutical systems

Encapsulation Technologies for Active Food Ingredients and Food Processing Book

Encapsulation Technologies for Active Food Ingredients and Food Processing


  • Author : N.J. Zuidam
  • Publisher : Springer Science & Business Media
  • Release Date : 2009-10-30
  • Genre: Technology & Engineering
  • Pages : 400
  • ISBN 10 : 9781441910080

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Encapsulation Technologies for Active Food Ingredients and Food Processing Excerpt :

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 contributi

Biopolymer Nanostructures for Food Encapsulation Purposes Book

Biopolymer Nanostructures for Food Encapsulation Purposes


  • Author : Seid Mahdi Jafari
  • Publisher : Academic Press
  • Release Date : 2019-06-14
  • Genre: Technology & Engineering
  • Pages : 668
  • ISBN 10 : 9780128156643

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Biopolymer Nanostructures for Food Encapsulation Purposes Excerpt :

Biopolymer Nanostructures for Food Encapsulation Purposes, a volume in the Nanoencapsulation in the Food Industry series, guides readers on how to fabricate and apply nanostructures from different proteins, carbohydrates and chemical sources for food encapsulation purposes. This book covers recent and applied research in all disciplines of bioactive and nutrient delivery. Chapters emphasize original results relating to experimental, theoretical, formulations and/or applications of nano-structured biopolymers. Includes updated applications of biopolymer nanostructures from different protein, carbohydrate and chemical sources Discloses the current knowledge and potential of biopolymer nanostructures Brings the novel applications of biopolymer nanostructures for the development of bioactive delivery systems together

Encapsulations Book

Encapsulations


  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release Date : 2016-09-08
  • Genre: Science
  • Pages : 924
  • ISBN 10 : 9780128043783

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Encapsulations Excerpt :

Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as spray drying, melt injection, extrusion, coacervation, and emulsification. The materials used in nanoencapsulation include lipids, proteins, carbohydrates, cellulose, gums, and food grade polymers. Applications and benefits of nanoencapsulation such as controlled release, protections, and taste masking will be explained in detail. Includes the most up-to-date information on nanoencapsulation and nanocontainer-based delivery of antimicrobials Presents nanomaterials for innovation based on scientific advancements in the field Provides control release strategies to enhance bioactivity, including methods and techniques for research and innovation Provides useful tools to improve the delivery of bioactive molecules and living cells into foods

Nanoencapsulation Technologies for the Food and Nutraceutical Industries Book

Nanoencapsulation Technologies for the Food and Nutraceutical Industries


  • Author : Seid Mahdi Jafari
  • Publisher : Academic Press
  • Release Date : 2017-04-11
  • Genre: Technology & Engineering
  • Pages : 636
  • ISBN 10 : 9780128113646

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Nanoencapsulation Technologies for the Food and Nutraceutical Industries Excerpt :

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 ideal for researchers and industry personnel who want to learn more about basic concepts and recent developments in nanotechnology research. Serves as a compendium of recent techniques and systems for nanoencapsulation of bioactive compounds Brings together basic concepts and the potential of nanoencapsulation technologies, also including their novel applications in functional foods and nutraceutical systems Includes biopolymer based nano-particle formation techniques, formulation based processes, process based nanoencapsulation, and nano-carrier based process

Innovation Strategies in the Food Industry Book

Innovation Strategies in the Food Industry


  • Author : Charis M. Galanakis
  • Publisher : Academic Press
  • Release Date : 2021-10-21
  • Genre: Technology & Engineering
  • Pages : 364
  • ISBN 10 : 9780323915526

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Innovation Strategies in the Food Industry Excerpt :

Innovation Strategies for the Food Industry: Tools for Implementation, Second Edition explores how process technologies and innovations are implemented in the food industry, by i.e., detecting problems and providing answers to questions of modern applications. As in all science sectors, Internet and big data have brought a renaissance of changes in the way academics and researchers communicate and collaborate, and in the way that the food industry develops. The new edition covers emerging skills of food technologists and the integration of food science and technology knowledge into the food chain. This handbook is ideal for all relevant actors in the food sector (professors, researchers, students and professionals) as well as for anyone dealing with food science and technology, new products development and food industry. Includes the latest trend on training requirements for the agro-food industry Highlights new technical skills and profiles of modern food scientists and technologists for professional development Presents new case studies to support research activities in the food sector, including product and process innovation Covers topics on collaboration, entrepreneurship, Big Data and the Internet of Things

Nano  and Microencapsulation Book

Nano and Microencapsulation


  • Author : Nedal Abu-Thabit
  • Publisher : BoD – Books on Demand
  • Release Date : 2021-01-27
  • Genre: Science
  • Pages : 290
  • ISBN 10 : 9781839683480

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Nano and Microencapsulation Excerpt :

Nano- or micro-encapsulation is used in many different fields and industries, including pharmaceuticals, cosmetics, food, and agrochemicals. It offers advantages for various applications, especially drug delivery. Nano-encapsulation can help extend and control the release of drugs as well as increase drug bioavailability and efficacy. It improves the precision of targeted drug delivery and allows for fabricating nano-encapsulated drugs for diagnostic and theranaostic applications. This book covers recent advances in fabricating nano-/micro-capsules using natural carriers for therapeutic and diagnostic drug delivery applications as well as rheology and formulations of micro-emulsions for diverse applications. This book is essential for scientists and researchers with diverse backgrounds in chemistry, engineering, material sciences, pharmaceuticals, and drug delivery.

Release and Bioavailability of Nanoencapsulated Food Ingredients Book

Release and Bioavailability of Nanoencapsulated Food Ingredients


  • Author : Anonim
  • Publisher : Academic Press
  • Release Date : 2020-06-02
  • Genre: Technology & Engineering
  • Pages : 508
  • ISBN 10 : 9780128156667

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Release and Bioavailability of Nanoencapsulated Food Ingredients Excerpt :

Release and Bioavailability of Nanoencapsulated Food Ingredients, volume five in the Nanoencapsulation in the Food Industry series, reviews different release mechanisms of nanoencapsulated food ingredients. The book discusses mathematical and intelligent modeling of the release of bioactive agents from nano-vehicles to better understand their release mechanisms, while also covering different approaches for studying the release profile of these ingredients (such as in-vitro and in-vivo assays). Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title will be of great value to those engaged in various fields of nanoencapsulation. Thoroughly explores the different release mechanisms of nanoencapsulated food ingredients Examines the release of bioactive ingredients by in vitro and in vivo systems Discusses different approaches for modeling the release data of nanoencapsulated ingredients

Nanoencapsulation of Food Ingredients by Specialized Equipment Book

Nanoencapsulation of Food Ingredients by Specialized Equipment


  • Author : Anonim
  • Publisher : Academic Press
  • Release Date : 2019-10-24
  • Genre: Technology & Engineering
  • Pages : 478
  • ISBN 10 : 9780128156728

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Nanoencapsulation of Food Ingredients by Specialized Equipment Excerpt :

Nanoencapsulation of Food Ingredients by Specialized Equipment, Third Edition, a new volume in the Nanoencapsulation in the Food Industry series provides an overview of specialized developed equipment for the nanoencapsulation of food ingredients. Electro-spinning, electro-spraying, nano-spray dryer, micro/nano-fluidics systems and sonication devices are just some of the equipment analyzed in the book. Each chapter reviews the mechanisms of innovative devices for preparation of nanostructures, exploring the key factors in each device to control the efficiency of nanoencapsulation and revealing the morphologies and properties of nanoencapsulated ingredients produced by each equipment. 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 of nanoencapsulation. Thoroughly explores the mechanisms of nanoencapsulation by specialized equipment Elucidates the key factors in each device to control the efficiency of nanoencapsulation Discusses the morphologies and properties of nanoencapsulated ingredients produced by each equipment

Sustainable Packaging Book

Sustainable Packaging


  • Author : Subramanian Senthilkannan Muthu
  • Publisher : Springer Nature
  • Release Date : 2021
  • Genre: Biomedical materials
  • Pages : 329
  • ISBN 10 : 9789811646096

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Sustainable Packaging Excerpt :

Packaging plays a major role in the environmental footprints of products from any industrial sector, and thus is important to address the sustainability issues of packaging. Packaging and the packaging sector have to be eco-conscious as there are many types of packaging across various industrial sectors and so are their environmental impacts as well. Plastic packaging is one of the most common element and the packaging sector accounts for almost 40% of plastic pollution in the world. Sustainable packaging is the only way forward to alleviate the environmental devastations from the the packaging sector. This book presents case studies and discusses how to make packaging more sustainable for a better future.

Nanotechnologies in Food Book

Nanotechnologies in Food


  • Author : Qasim Chaudhry
  • Publisher : Royal Society of Chemistry
  • Release Date : 2017-05-19
  • Genre: Science
  • Pages : 295
  • ISBN 10 : 9781782621713

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Nanotechnologies in Food Excerpt :

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Handbook of Food Nanotechnology Book

Handbook of Food Nanotechnology


  • Author : Seid Mahdi Jafari
  • Publisher : Academic Press
  • Release Date : 2020-06-17
  • Genre: Technology & Engineering
  • Pages : 774
  • ISBN 10 : 9780128160428

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Handbook of Food Nanotechnology Excerpt :

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 such as the application of nanotechnology in food processing operations, functional ingredients, quality control, nutraceutical delivery, and packaging of food products are very attractive and beneficial to both academics and practitioners. Finally, the safety of applying nano ingredients and nano devices is covered. Brings novel applications of nanotechnology in processing food products Shows how to improve the formulation of food products with nano-structured ingredients Explores new opportunities in food packaging through nano-structured materials