Handbook of Encapsulation and Controlled Release Book
Score: 4
From 1 Ratings

Handbook of Encapsulation and Controlled Release


  • Author : Munmaya Mishra
  • Publisher : CRC Press
  • Release Date : 2015-12-01
  • Genre: Medical
  • Pages : 1544
  • ISBN 10 : 9781482232349

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Handbook of Encapsulation and Controlled Release Excerpt :

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 Book

Applications of Encapsulation and Controlled Release


  • Author : Munmaya K. Mishra
  • Publisher : CRC Press
  • Release Date : 2019-09-18
  • Genre: Medical
  • Pages : 474
  • 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.

Handbook of Food Preservation Book
Score: 4.5
From 2 Ratings

Handbook of Food Preservation


  • Author : M. Shafiur Rahman
  • Publisher : CRC Press
  • Release Date : 1999-01-21
  • Genre: Technology & Engineering
  • Pages : 809
  • ISBN 10 : 0824702093

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Handbook of Food Preservation Excerpt :

With over 2900 references, tables, and drawings, this book covers a wide variety of conventional and potential food preservation techniques. Emphasizing practical, cost-effective, and safe strategies, the book facilitates the selection of the best food ingredients and preservation techniques. It covers postharvest handling, explains conventional preservation methods, details the use of natural antimicrobials, antioxidants, edible coating, nitrites, food packaging, and HACCP in food safety. Highlighting the effects of preservation methods on the functional and sensory properties of foods, the book also features the exact mode or mechanisms involved in each preservation method.

Micro  and Nano containers for Smart Applications Book

Micro and Nano containers for Smart Applications


  • Author : Jyotishkumar Parameswaranpillai
  • Publisher : Springer Nature
  • Release Date : 2022-02-11
  • Genre: Technology & Engineering
  • Pages : 413
  • ISBN 10 : 9789811681462

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Micro and Nano containers for Smart Applications Excerpt :

This book comprehensively summarizes the recent achievements and trends in encapsulation of micro- and nanocontainers for applications in smart materials. It covers the fundamentals of processing and techniques for encapsulation with emphasis on preparation, properties, application, and future prospects of encapsulation process for smart applications in pharmaceuticals, textiles, biomedical, food packaging, composites, friction/wear, phase change materials, and coatings. Academics, researchers, scientists, engineers, and students in the field of smart materials will benefit from this book.

Polymers for Food Applications Book

Polymers for Food Applications


  • Author : Tomy J. Gutiérrez
  • Publisher : Springer
  • Release Date : 2018-08-09
  • Genre: Technology & Engineering
  • Pages : 818
  • ISBN 10 : 9783319946252

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Polymers for Food Applications Excerpt :

This book presents an exhaustive review on the use of polymers for food applications. Polymer-based systems for food applications such as: films, foams, nano- and micro-encapsulated, emulsions, hydrogels, prebiotics, 3D food printing, edible polymers for the development of foods for people with special feeding regimes, sensors, among others, have been analyzed in this work.

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.

Handbook of Pharmaceutical Controlled Release Technology Book

Handbook of Pharmaceutical Controlled Release Technology


  • Author : Donald L. Wise
  • Publisher : CRC Press
  • Release Date : 2000-08-24
  • Genre: Medical
  • Pages : 902
  • ISBN 10 : 9781482289985

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Handbook of Pharmaceutical Controlled Release Technology Excerpt :

The Handbook of Pharmaceutical Controlled Release Technology reviews the design, fabrication, methodology, administration, and classifications of various drug delivery systems, including matrices, and membrane controlled reservoir, bioerodible, and pendant chain systems. Contains cutting-edge research on the controlled delivery of biomolecules!

Thermal and Nonthermal Encapsulation Methods Book

Thermal and Nonthermal Encapsulation Methods


  • Author : Magdalini Krokida
  • Publisher : CRC Press
  • Release Date : 2017-09-27
  • Genre: Medical
  • Pages : 272
  • ISBN 10 : 9781351974394

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Thermal and Nonthermal Encapsulation Methods Excerpt :

Encapsulation is a topic of interest across a wide range of scientific and industrial areas, from pharmaceutics to food and agriculture, for the protection and controlled release of various substances during transportation, storage, and consumption. Since encapsulated materials can be protected from external conditions, encapsulation enhances their stability and maintains their viability. This book offers a comprehensive review of conventional and modern methods for encapsulation. It covers various thermal and nonthermal encapsulation methods applied across a number of industries, including freeze drying, spray drying, spray chilling and spray cooling, electrospinning/electrospraying, osmotic dehydration, extrusion, air-suspension coating, pan coating, and vacuum drying. The book presents basic fundamentals, principles, and applications of each method, enabling the reader to gain extended knowledge. The choice of the most suitable encapsulation technique is based on the raw materials, the required size, and the desirable characteristics of the final products.

Teknika  Jurnal Sains dan Teknologi  Vol 17 2   Tahun 2021 Book

Teknika Jurnal Sains dan Teknologi Vol 17 2 Tahun 2021


  • Author : Anonim
  • Publisher : Teknika: Jurnal Sains dan Teknologi
  • Release Date : 2021-11-30
  • Genre: Technology & Engineering
  • Pages : 223
  • ISBN 10 : 978186723xxxx

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Teknika Jurnal Sains dan Teknologi Vol 17 2 Tahun 2021 Excerpt :

Teknika: Jurnal Sains dan Teknologi Volume 17, Number 2, 2021

Food Processing Technology Book

Food Processing Technology


  • Author : P J Fellows
  • Publisher : Woodhead Publishing
  • Release Date : 2016-10-04
  • Genre: Technology & Engineering
  • Pages : 1152
  • ISBN 10 : 9780081005231

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Food Processing Technology Excerpt :

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

Food Engineering Handbook Book

Food Engineering Handbook


  • Author : Theodoros Varzakas
  • Publisher : CRC Press
  • Release Date : 2014-11-24
  • Genre: Technology & Engineering
  • Pages : 672
  • ISBN 10 : 9781482261684

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Food Engineering Handbook Excerpt :

Food Engineering Handbook: Food Process Engineering addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this book examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehy

Food Engineering Handbook  Two Volume Set Book

Food Engineering Handbook Two Volume Set


  • Author : Theodoros Varzakas
  • Publisher : CRC Press
  • Release Date : 2014-12-12
  • Genre: Technology & Engineering
  • Pages : 944
  • ISBN 10 : 9781466582279

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Food Engineering Handbook Two Volume Set Excerpt :

Food Engineering Handbook, Two-Volume Set provides a stimulating and up-to-date review of food engineering phenomena. It also addresses the basic and applied principles of food engineering methods used in food processing operations around the world. Combining theory with a practical, hands-on approach, this set examines the thermophysical properties and modeling of selected processes such as chilling, freezing, and dehydration, and covers the key aspects of food engineering, from mass and heat transfer to steam and boilers, heat exchangers, diffusion, and absorption. Comprised of Food Engineering Handbook: Food Engineering Fundamentals and Food Engineering Handbook: Food Process Engineering, this comprehensive resource: Explains the interactions between different food constituents that might lead to changes in food properties Describes the characterization of the heating behavior of foods, their heat transfer, heat exchangers, and the equipment used in each food engineering method Discusses rheology, fluid flow, evaporation, distillation, size reduction, mixing, emulsion, and encapsulation Provides case studies of solid–liquid and supercritical fluid extraction and food behaviors Explores fermentation, enzymes, fluidized-bed drying, and more Presenting cutting-edge information on new and emerging food engineering processes, Food Engineering Handbook, Two-Volume Set offers a complete reference on the fundamental concepts, modeling, quality, safety, and technologies associated with food engineering and processing operations today.

Encapsulation and Controlled Release Technologies in Food Systems Book

Encapsulation and Controlled Release Technologies in Food Systems


  • Author : Jamileh M. Lakkis
  • Publisher : John Wiley & Sons
  • Release Date : 2016-04-18
  • Genre: Science
  • Pages : 408
  • ISBN 10 : 9781118733523

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Encapsulation and Controlled Release Technologies in Food Systems Excerpt :

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 Book

Encapsulation and Controlled Release


  • Author : D R Karsa
  • Publisher : Elsevier
  • Release Date : 1993-01-01
  • Genre: Technology & Engineering
  • Pages : 178
  • ISBN 10 : 9781845698218

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Encapsulation and Controlled Release Excerpt :

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.

Phytotechnology Book

Phytotechnology


  • Author : Wanderley Pereira Oliveira
  • Publisher : CRC Press
  • Release Date : 2022-02-16
  • Genre: Science
  • Pages : 374
  • ISBN 10 : 9781000530612

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Phytotechnology Excerpt :

Herbal products have traditionally been used in several industrial sectors and have gained a notable reputation in recent years due to the current trend in society, which seeks natural, healthier, and more sustainable products. The processing of these products, however, is multiplex but important for the production of a high-quality standardised product. Phytotechnology: A Sustainable Platform for the Development of Herbal Products highlights the complex, multidisciplinary process of phytopharmaceutical technology used to create herbal remedies. Organised into four parts, various experts in the field clearly and objectively address the fundamental and technological concepts involved in the manufacturing of high-quality herbal products. Additional Features Emphasises how herbal products have traditionally been used in several industrial sectors, including pharmaceutical science, food, cosmetics, chemical engineering, and agroindustry Provides a much-needed update of the current information regarding phytopharmaceutical technology and focuses on industrial applications Written using a multidisciplinary approach, to include all subjects involved in the processing of herbal products The information presented is valuable reference material for professionals of different specialties who wish to enter this fascinating and innovative area.