Encapsulation and Controlled Release Technologies in Food Systems
eBook - ePub

Encapsulation and Controlled Release Technologies in Food Systems

  1. English
  2. ePUB (mobile friendly)
  3. Available on iOS & Android
eBook - ePub

Encapsulation and Controlled Release Technologies in Food Systems

About this book

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.

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Yes, you can access Encapsulation and Controlled Release Technologies in Food Systems by Jamileh M. Lakkis, Dr Jamileh M. Lakkis,Jamileh M. Lakkis in PDF and/or ePUB format, as well as other popular books in Technologie et ingénierie & Sciences de l'alimentation. We have over one million books available in our catalogue for you to explore.

Table of contents

  1. Cover
  2. Title Page
  3. Copyright
  4. Table of Contents
  5. Dedication
  6. List of contributors
  7. Foreword
  8. Preface to second edition
  9. Preface to first edition
  10. Chapter 1: Introduction
  11. Chapter 2: Encapsulation of edible active compounds using supercritical fluids
  12. Chapter 3: Encapsulation by complex coacervation
  13. Chapter 4: Lyophilized liposomes for food applications: Fundamentals, processes, and potential applications
  14. Chapter 5: Microencapsulation of probiotics
  15. Chapter 6: Emulsions as delivery systems in foods
  16. Chapter 7: Improved solubilization and bioavailability of nutraceuticals in nanosized self-assembled liquid vehicles
  17. Chapter 8: Encapsulation and controlled release in bakery applications
  18. Chapter 9: Encapsulation and controlled release applications in confectionery and oral care products
  19. Chapter 10: Assessing bioavailability and nutritional value of microencapsulated minerals
  20. Chapter 11: Effects of microencapsulation on bioavailability of fish oil omega-3 fatty acids
  21. Chapter 12: Innovative applications of micro and nanoencapsulation in food packaging
  22. Index
  23. End User License Agreement