Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals Book

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals


  • Author : N. Garti
  • Publisher : CRC Press
  • Release Date : 2008-02-19
  • Genre: Technology & Engineering
  • Pages : 384
  • ISBN 10 : 1420074369

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Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals Excerpt :

Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimize these systems to maximize the health-promoting properties of food products. Opening chapters review factors affecting nutrient bioavailability and methods to test delivery system efficacy. Part II addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of structured lipids, micro- and nano-emulsions, food-protein-derived materials, complexes and conjugates of biopolymers, and starch as an encapsulation material for delivery of functional food ingredients, are all considered. Part III discusses the delivery and controlled release of particular nutraceuticals such as antioxidants and vitamins, folic acid, probiotics, fish oils and proteins. Part IV covers regulatory issues and future trends in bioactives and nutraceuticals. Edited by a leading expert in the field, Delivery and controlled release of bioactives in foods and nutraceuticals will be a valuable reference for those working in the food industry and particularly those developing nutraceuticals.

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals Book

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals


  • Author : Nissim Garti
  • Publisher : Elsevier
  • Release Date : 2008-01-25
  • Genre: Technology & Engineering
  • Pages : 496
  • ISBN 10 : 9781845694210

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Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals Excerpt :

Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimise these systems to maximise the health-promoting properties of food products. Opening chapters review factors affecting nutrient bioavailability and methods to test delivery system efficacy. Part two addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of structured lipids, micro- and nano-emulsions, food-protein-derived materials, complexes and conjugates of biopolymers, and starch as an encapsulation material for delivery of functional food ingredients, are all considered. Part three discusses the delivery and controlled release of particular nutraceuticals such as antioxidants and vitamins, folic acid, probiotics, fish oils and proteins. Part four covers regulatory issues and future trends in bioactives and nutraceuticals. Edited by a leading expert in the field, Delivery and controlled release of bioactives in foods and nutraceuticals is a valuable reference for those working in the food industry and particularly those developing nutraceuticals. Reviews techniques to optimise the delivery and release of bioactives in food Discusses the factors that affect nutrient bioavailability and methods to test delivery system efficacy Addresses materials used and specific techniques for delivery and release

Applications of Encapsulation and Controlled Release Book

Applications of Encapsulation and Controlled Release


  • Author : Munmaya K. Mishra
  • Publisher : CRC Press
  • Release Date : 2019-09-18
  • Genre: Medical
  • Pages : 506
  • ISBN 10 : 9781000576641

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Applications of Encapsulation and Controlled Release Excerpt :

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.

Advances in Food and Nutrition Research Book

Advances in Food and Nutrition Research


  • Author : Fidel Toldra
  • Publisher : Academic Press
  • Release Date : 2022-06-10
  • Genre: Technology & Engineering
  • Pages : 342
  • ISBN 10 : 9780323990837

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Advances in Food and Nutrition Research Excerpt :

Advances in Food and Nutrition Research, Volume 100 provides the latest advances on emerging bioactive compounds with putative health benefits and their controlled release and application in foods and nutraceuticals, as well as up-to-date information on recent developments in food technology, including 3D printing, safety of raw materials and viruses in foods, and new low energy food processing. Contains contributions that have been carefully selected based on their vast experience and expertise on the subject Includes updated, in-depth and critical discussions of available information, giving the reader a unique opportunity to learn Encompasses a broad view of the topics at hand

Delivering Functionality in Foods Book

Delivering Functionality in Foods


  • Author : António Vicente
  • Publisher : Springer Nature
  • Release Date : 2022-01-01
  • Genre: Technology & Engineering
  • Pages : 201
  • ISBN 10 : 9783030835705

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Delivering Functionality in Foods Excerpt :

This singular text aims to strengthen the scientific understanding of food product design and engineering, and to stimulate and accelerate the development of innovative, complex and highly structured products and suitable production processes. By gathering an interdisciplinary team of scientists from the research areas of food engineering, biophysics, applied soft matter, food technology and applied human nutrition, this book contributes to an integrated process and product design approach for creating innovative, multi-phase structured foods delivering functionality. Delivering functionality in foods: from structure design to product engineering serves as an important reference for food engineers, food technologists and nutritionists, covering all aspects of the design of food structures and their application in the development of functional food products. From the delivery of health-related functionalities to process and product engineering for delivery of multiple food properties, this work provides a comprehensive overview of the knowledge, processes and technologies required for the design of functional foods.

Nanotechnology and Functional Foods Book

Nanotechnology and Functional Foods


  • Author : Cristina Sabliov
  • Publisher : John Wiley & Sons
  • Release Date : 2015-04-21
  • Genre: Technology & Engineering
  • Pages : 408
  • ISBN 10 : 9781118462171

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Nanotechnology and Functional Foods Excerpt :

The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of these bioactive ingredients (e.g., omega-3 oils, carotenoid antioxidants, vitamins, and probiotic bacteria) in foods often remains a challenge, due to their instability in food products and gastrointestinal tract, as well as their limited bioavailability. In some cases, these bioactive ingredients may impart an undesirable organoleptic characteristic to the final product, which hinders acceptance by consumers. In addressing these challenges, development of effective delivery systems is critical to meet the consumer needs for effective bioactives. The scientific knowledge behind developing effective delivery of bioactive components into modern and wide-ranging food products will be essential to reap their health-promoting benefits and to support the sustained growth of the functional foods market. Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients explores the current data on all aspects of nanoscale packing, carrying and delivery mechanisms of bioactives ingredients to functional foods. The book presents various delivery systems (including nano-emulsions, solid lipid nanoparticles, and polymeric nano-particles), their properties and interactions with other food components, and fate in the human body. Later chapters emphasize the importance of consumers' attitude towards nano-delivery for the success of the technology and investigate the challenges faced by regulatory agencies to control risks and harmonize approaches worldwide. The wide applicability of bioactive delivery systems with the purpose of improving food quality, food safety and human health will make this book a worthy reference for a diverse range of readers in industry, research and academia.

Food Structures  Digestion and Health Book
Score: 4
From 1 Ratings

Food Structures Digestion and Health


  • Author : Mike Boland
  • Publisher : Academic Press
  • Release Date : 2014-03-24
  • Genre: Technology & Engineering
  • Pages : 538
  • ISBN 10 : 9780124046856

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Food Structures Digestion and Health Excerpt :

This selection of key presentations from the Food Structures, Digestion and Health conference is devoted to the unique and challenging interface between food science and nutrition, and brings together scientists across several disciplines to address cutting-edge research issues. Topics include modeling of the gastrointestinal tract, effect of structures on digestion, and design for healthy foods. New knowledge in this area is vital to enable the international food industry to design of a new generation of foods with enhanced health and sensory attributes. The multidisciplinary approach includes research findings by internationally renowned scientists, and presents new research findings important and pertinent to professionals in both the food science and nutrition fields. Describes the science underpinning typical food structures providing guidance on food structure in different conditions Includes novel approaches to the design of healthy foods using real-world examples of applied research and design written by top leaders in the area Describes and validates model systems for understanding digestion and predicting digestion kinetics

Advances in Animal Biotechnology and its Applications Book

Advances in Animal Biotechnology and its Applications


  • Author : Suresh Kumar Gahlawat
  • Publisher : Springer
  • Release Date : 2018-05-29
  • Genre: Medical
  • Pages : 401
  • ISBN 10 : 9789811047022

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Advances in Animal Biotechnology and its Applications Excerpt :

This book explores the recent advancements in cutting-edge techniques and applications of Biotechnology. It provides an overview of prospects and applications while emphasizing modern, and emerging areas of Biotechnology. The chapters are dedicated to various field of Biotechnology including, genome editing, probiotics, in-silico drug designing, nanoparticles and its applications, molecular diagnostics, tissue engineering, cryopreservation, and antioxidants. It is useful for both academicians and researchers in the various disciplines of life sciences, agricultural sciences, medicine, and Biotechnology in Universities, Research Institutions, and Biotech companies. This book provides the readers with a comprehensive knowledge of topics in Genomics, Bionanotechnology, Drug Designing, Diagnostics, Therapeutics, Food and Environmental Biotechnology. The chapters have been written with special reference to the latest developments in the frontier areas of Biotechnology that impacts the Biotech industries.

Nutrient Delivery Book

Nutrient Delivery


  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release Date : 2016-08-12
  • Genre: Technology & Engineering
  • Pages : 850
  • ISBN 10 : 9780128043752

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Nutrient Delivery Excerpt :

Nutrient Delivery: Nanotechnology in the Agri-Food Industry, Volume Five, discusses the fabrication, merits, demerits, applications, and bioavailability enhancement mechanisms of various nanodelivery systems. Recent developments in various nanodelivery systems are also highlighted. Volume 5 contains twenty chapters, prepared by outstanding international researchers from Argentina, Brazil, Canada, China, Croatia, India, Iran, Ireland, México, Pakistan, Portugal, Serbia, Sri Lanka, and the United States. In recent years, the delivery of micronutrients at nanoscale has been widely studied as these systems have the potential to improve bioavailability, enable controlled release and enhance stability of food bioactives to a greater extent. The nanodelivery systems typically consist of the food bioactive compound encapsulated and stabilized in food grade ingredients such as lipids, proteins or polysaccharides with diameters ranging from 10 nm to 1000 nm. Among these, the lipid based delivery systems such as nanoemulsions, solid lipid nanoparticles, nanoliposomes and micelles are widely studied for the delivery of lipophilic bioactive compounds. These delivery vehicles improve the solubility, permeability, stability and bioavailability of the lipophilic compounds thereby enhancing their potential for oral delivery and functional food development. On the other hand, the hydrophilic bioactives are delivered through protein, polysaccharide or biopolymer based colloidal nanosystems such as hydrogels, nanogels and polymer nanoparticles. The major concern other than solubility is the intestinal permeability of the micronutrients. For instance, the delivery system for compounds with poor intestinal permeability and low solubility need to be carefully designed using suitable lipids and surfactants. Offers updated material for undergraduate and postgraduate students in food science, biotechnology, and related engineering fields Provides a valuable resource of recent scientific pro

Microencapsulation in the Food Industry Book

Microencapsulation in the Food Industry


  • Author : Robert Sobel
  • Publisher : Academic Press
  • Release Date : 2022-09-30
  • Genre: Technology & Engineering
  • Pages : 626
  • ISBN 10 : 9780128225301

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Microencapsulation in the Food Industry Excerpt :

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

Nanotechnology in the Beverage Industry Book

Nanotechnology in the Beverage Industry


  • Author : Abdeltif Amrane
  • Publisher : Elsevier
  • Release Date : 2020-05-08
  • Genre: Technology & Engineering
  • Pages : 744
  • ISBN 10 : 9780128199411

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Nanotechnology in the Beverage Industry Excerpt :

Nanotechnology in the Beverage industry: Fundamentals and Applications looks at how nanotechnology is being used to enhance water quality, as well as how the properties of nanomaterials can be used to create different properties in both alcoholic and no-alcoholic drinks and enhance the biosafety of both drinks and their packaging. This is an important reference for materials scientists, engineers, food scientists and microbiologists who want to learn more about how nanotechnology is being used to enhance beverage products. As active packaging technology, nanotechnology can increase shelf-life and maintain the quality of beverages. In the field of water treatment, nanomaterials offer new routes to address challenges. Describes the major properties that make nanomaterials good agents for increasing the purification of water and other beverages Outlines major nanoencapsulation techniques for use in a variety of beverage types Discusses the major challenges of using nanomaterials in both beverages and beverage packaging

Bio Based Nanoemulsions for Agri Food Applications Book

Bio Based Nanoemulsions for Agri Food Applications


  • Author : Kamel A. Abd-Elsalam
  • Publisher : Elsevier
  • Release Date : 2022-08-15
  • Genre: Technology & Engineering
  • Pages : 474
  • ISBN 10 : 9780323885911

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Bio Based Nanoemulsions for Agri Food Applications Excerpt :

Recent agricultural, food, and pharmaceutical research focuses attention on the development of delivery systems that can encapsulate, protect, and deliver natural compounds. Nanoemulsions are recognized as the best delivery systems for natural-origin nutraceuticals and phytochemicals, having many agri-food applications. Bio-based Nanoemulsions for Agri-Food Applications provides information on food-grade nanoemulsions and their application in agriculture and the food industry. This book covers concepts, techniques, current advances, and challenges in the formulation of the application of emerging food grade nanoemulsions. Particular attention is placed on food-grade nanoemulsion production methods and components used, such as plant/microbial products, biosurfactants, cosurfactants, emulsifiers, ligand targets, and bioactive/functional ingredients. This is an important reference source for materials scientists, engineers and food scientists who are looking to understand how nanoemulsions are being used in the agri-food sector. Provides an overview of a range of bio-based nanoemulsions used in the agrifood sector Explores how nanotechnology improves the properties of bio-based emulsions Assesses the major challenges of manufacturing nanoemulsions at an industrial scale

Handbook of Nanotechnology in Nutraceuticals Book

Handbook of Nanotechnology in Nutraceuticals


  • Author : Shakeel Ahmed
  • Publisher : CRC Press
  • Release Date : 2022-11-21
  • Genre: Technology & Engineering
  • Pages : 484
  • ISBN 10 : 9781000770780

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Handbook of Nanotechnology in Nutraceuticals Excerpt :

Nanotechnology has been emerging as an important tool in the nutraceutical and food industries to improve the overall quality of life. Nanotechnology has established a new horizon by bestowing modified properties on nanomaterials and applying them to the production of nanoformulations, nutritional supplements, and the food industry. The Handbook of Nanotechnology in Nutraceuticals highlights the impact of nanotechnology on the food industries. The book focuses on the application of nanotechnology in nutraceuticals and the food industry to improve the overall quality of life. The book also addresses some important applications of nano-nutraceuticals in the treatment of different diseases, such as oxidative stress, cancer, neurodegenerative disorders, cardiovascular diseases, and so on. Features • Presents a scientometric approach to analyze the emergence of nano-nutraceuticals in cancer prevention and treatment • Examines various strategies employed to prepare nanocarrier systems, such as nanoparticles, nanostructure lipids, phospholipid-based nanocarriers, polysaccharide-based nanostructures, and metal nanoparticles • Discusses various regulatory issues related to nanotechnology and their application in different fields This book is a valuable reference for nanotechnologists, scientists, and researchers working in the field of food technology, food science, pharmaceuticals, and nutraceuticals.

Beneficial Microbes in Fermented and Functional Foods Book

Beneficial Microbes in Fermented and Functional Foods


  • Author : Ravishankar Rai V
  • Publisher : CRC Press
  • Release Date : 2014-12-17
  • Genre: Medical
  • Pages : 600
  • ISBN 10 : 9781482206630

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Beneficial Microbes in Fermented and Functional Foods Excerpt :

In recent years, the potential health benefits of fermented and functional foods have made them increasingly popular among consumers. A complete overview of the physiology and functional aspects of microbes present in fermented foods and used as functional foods, Beneficial Microbes in Fermented and Functional Foods explores recent advances and pro

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