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

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

Innovative Food Processing Technologies Book

Innovative Food Processing Technologies


  • Author : Anonim
  • Publisher : Elsevier
  • Release Date : 2020-08-18
  • Genre: Technology & Engineering
  • Pages : 2480
  • ISBN 10 : 9780128157824

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Innovative Food Processing Technologies Excerpt :

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nontherm

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 Agriculture Reviews 55 Book

Sustainable Agriculture Reviews 55


  • Author : Vaibhav Kumar Maurya
  • Publisher : Springer Nature
  • Release Date : 2022-05-27
  • Genre: Uncategoriezed
  • Pages : null
  • ISBN 10 : 9783030768133

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Sustainable Agriculture Reviews 55 Excerpt :

Characterization of Nanoencapsulated Food Ingredients Book

Characterization of Nanoencapsulated Food Ingredients


  • Author : Anonim
  • Publisher : Academic Press
  • Release Date : 2020-03-07
  • Genre: Technology & Engineering
  • Pages : 696
  • ISBN 10 : 9780128156681

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Characterization of Nanoencapsulated Food Ingredients Excerpt :

Characterization of Nanoencapsulated Food Ingredients, Volume Four in the Nanoencapsulation in the Food Industry series, introduces some of the common instrumental analysis and characterization methods for the evaluation of nanocarriers and nanoencapsulated ingredients in terms of their morphology, size distribution, surface charge and composition, appearance, physicochemical and rheological properties, and antioxidant activity. Divided in five sections, the book covers the qualitative and quantitative properties of nanoencapsulated food ingredients by different characterization techniques, besides correlating nanocarrier behavior to their physicochemical and functional properties. 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 and nanodelivery systems. Shows how different properties of nanoencapsulated food ingredients can be analyzed Presents the mechanism of each characterization technique Investigates how the analytical results can be understood with nanoencapsulated ingredients

Liposomes for Functional Foods and Nutraceuticals Book

Liposomes for Functional Foods and Nutraceuticals


  • Author : Sreerag Gopi
  • Publisher : CRC Press
  • Release Date : 2022-06-16
  • Genre: Technology & Engineering
  • Pages : 308
  • ISBN 10 : 9781000565751

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Liposomes for Functional Foods and Nutraceuticals Excerpt :

Liposomes have been used primarily for drug delivery, and there has been only been limited development of this technology in the food industry. This volume helps to fill that gap by focusing on the advanced trends and applications of liposomes in the nutraceuticals and functional foods industry. The volume begins by discussing the processes and protocols of formation of liposomes and the structures of liposomes produced by different methods. It then reviews their physico-chemical properties and the science of encapsulation of bioactive compounds using liposomes. It continues with an overview of liposomal methods, protocols, preparation techniques and explores the uses of liposomes as drug carriers but focuses primarily on liposomal carrier systems and technology in bioactive functional foods and nutraceuticals. The volume presents advances on liposomes as anti-tubercular and anticancer delivery systems and also discusses liposomal supplements. Liposomes for Functional Foods and Nutraceuticals: From Research to Application will be a valuable resource for those who produce lipids and those who seek to incorporate them into appropriate food products.

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

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients Book

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients


  • Author : Anonim
  • Publisher : Academic Press
  • Release Date : 2021-07-03
  • Genre: Technology & Engineering
  • Pages : 314
  • ISBN 10 : 9780128165188

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Safety and Regulatory Issues of Nanoencapsulated Food Ingredients Excerpt :

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients, a volume in the Nanoencapsulation in the Food Industry series, discusses the safety and toxicity potential of food-relevant and edible nanostructures, along with legislation issued by different countries and organizations governing their safety. The book's chapters cover safety issues of nanocapsules in food matrices, their possible toxicity effects, and in vitro and in vivo assays which are explored to underline their impact. 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 fields surrounding nanoencapsulation. Explores how to analyze the safety of nanoencapsulated bioactive ingredients Discusses the regulations governing the safety of nanoencapsulated ingredients in different countries Investigates what agencies and which governmental organizations are responsible for the safety of nanoencapsulated ingredients

Handbook of Research on Nano Strategies for Combatting Antimicrobial Resistance and Cancer Book

Handbook of Research on Nano Strategies for Combatting Antimicrobial Resistance and Cancer


  • Author : Saravanan, Muthupandian
  • Publisher : IGI Global
  • Release Date : 2021-02-12
  • Genre: Medical
  • Pages : 559
  • ISBN 10 : 9781799850502

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Handbook of Research on Nano Strategies for Combatting Antimicrobial Resistance and Cancer Excerpt :

Multidrug-resistant bacteria play a significant role in public health by destroying the potency of existing antibiotics. Meanwhile, cancer remains one of the most common health problems that impact society, resulting in many deaths worldwide. Novel strategies are required to combat antimicrobial resistance and create efficient anticancer drugs that could revolutionize treatment. Nanomedicine is one such innovation that plays a significant role in developing alternative and more effective treatment strategies for antimicrobial resistance and cancer theranostics. The Handbook of Research on Nano-Strategies for Combatting Antimicrobial Resistance and Cancer is an essential scholarly resource that examines (1) how to overcome the existing, traditional approaches to combat antimicrobial resistance and cancer; (2) how to apply multiple mechanisms to target the cancer cells and microbes; and (3) how the nanomaterials can be used as carriers. Featuring a range of topics such as bacteriophage, nanomedicine, and oncology, this book is ideal for molecular biologists, microbiologists, nanotechnologists, academicians, chemists, pharmacists, oncologists, researchers, healthcare professionals, and students.

Food  Medical  and Environmental Applications of Nanomaterials Book

Food Medical and Environmental Applications of Nanomaterials


  • Author : Veeriah Jegatheesan
  • Publisher : Elsevier
  • Release Date : 2022-03-24
  • Genre: Technology & Engineering
  • Pages : 570
  • ISBN 10 : 9780128230749

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Food Medical and Environmental Applications of Nanomaterials Excerpt :

Food, Medical, and Environmental Applications of Nanomaterials is designed to cover different types of nanomaterials that have applications related to the environment, food and medicine. It is an important resource for materials scientists and bioengineers looking to learn more about the applications of nanomaterials for sustainable development applications. Nanoscale materials possess excellent properties that have been explored in the areas of biomedicals, food, agriculture, the environment, catalysis, sensing and energy storage. Examples of these new applications include smart and active food packaging, nanobiosensors, bioremediation, wastewater treatment, implant coatings, tissue engineering, delivery systems for food and pharmaceutical applications, and food safety. Helps readers make decisions on the suitability and appropriateness of a synthetic route and characterization technique for a particular nanosystem Enables readers to analyze and compare experimental data and extract in-depth information about the physical properties of the polymeric gels using mathematical models Teaches users about the applications of nanomaterials for sustainable development applications

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

Food Formulation Book

Food Formulation


  • Author : Shivani Pathania
  • Publisher : John Wiley & Sons
  • Release Date : 2021-03-15
  • Genre: Technology & Engineering
  • Pages : 336
  • ISBN 10 : 9781119614746

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Food Formulation Excerpt :

Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food

Nanotechnology Book

Nanotechnology


  • Author : Shilpi Birla
  • Publisher : CRC Press
  • Release Date : 2022-03-03
  • Genre: Technology & Engineering
  • Pages : 392
  • ISBN 10 : 9781000545081

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Nanotechnology Excerpt :

This reference text discusses recent advances in the field of nanotechnology with applications in the fields of electronics sector, agriculture, health services, smart cities, food industry, and energy sector in a comprehensive manner. The text begins by discussing important concepts including bio nanotechnology, nano electronics, nano devices, nano medicine, and nano memories. It then comprehensively covers applications of nanotechnology in different areas including healthcare, energy sector, environment, security and defense, agriculture sector, food industry, automotive sector, smart cities, and Internet of Things (IoT). Aimed at senior undergraduate, graduate students and professionals in the fields of electrical engineering, electronics engineering, nanoscience and nanotechnology, this text: Discusses nano image sensors useful for imaging in medical and for security applications. Covers advances in the field of nanotechnology with their applications. It covers important concepts including neuro simulators, nano medicine, and nano materials. Covers applications of nanotechnology in diverse fields including health sector, agriculture, energy sector, and electronics.

Membrane Separation of Food Bioactive Ingredients Book

Membrane Separation of Food Bioactive Ingredients


  • Author : Seid Mahdi Jafari
  • Publisher : Springer Nature
  • Release Date : 2022-03-11
  • Genre: Technology & Engineering
  • Pages : 479
  • ISBN 10 : 9783030846435

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Membrane Separation of Food Bioactive Ingredients Excerpt :

This book covers current developments in membrane-based technologies for the successful recovery of food bioactive ingredients and molecules. Chapters explore emerging technologies, such as microfiltration, ultrafiltration, nanofiltration, and membrane distillation, for the selective concentration and food ingredients from food by-products, as well as techniques, such as pervaporation, for the selective separation and recovery of aroma compounds. The text provides one of the first examinations of other membrane-based technologies, such as liquid membranes (microemulsions), membrane distillation (MD) and pervaporation (PV), as thermal driven membrane processes. The separation of metabolites from microalgae and fermentation broths using membrane technologies is also covered. Researchers in food science, pharmaceutics and biotechnology looking to stay up-to-date on bioactive recovery, as well as membranologists exploring new applications for membrane-based technologies, will find this text a useful resource.