encapsulation technologies for active food ingredients and food processing

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Encapsulation Technologies For Active Food Ingredients And Food Processing

Author : N.J. Zuidam
ISBN : 1441910085
Genre : Technology & Engineering
File Size : 60. 81 MB
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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 contributions from both fields.

Encapsulation Technologies And Delivery Systems For Food Ingredients And Nutraceuticals

Author : Nissim Garti
ISBN : 9780857095909
Genre : Technology & Engineering
File Size : 73. 94 MB
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Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques. Part one provides an overview of key requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Processing technologies for encapsulation and delivery systems are the focus of part two. Spray drying, cooling and chilling are reviewed alongside coextrusion, fluid bed microencapsulation, microencapsulation methods based on biopolymer phase separation, and gelation phenomena in aqueous media. Part three goes on to investigate physicochemical approaches to the production of encapsulation and delivery systems, including the use of micelles and microemulsions, polymeric amphiphiles, liposomes, colloidal emulsions, organogels and hydrogels. Finally, part four reviews characterization and applications of delivery systems, providing industry perspectives on flavour, fish oil, iron micronutrient and probiotic delivery systems. With its distinguished editors and international team of expert contributors, Encapsulation technologies and delivery systems for food ingredients and nutraceuticals is an authoritative guide for both industry and academic researchers interested in encapsulation and controlled release systems. Provides a comprehensive guide to current and emerging techniques in encapsulation technologies and delivery systems Chapters in part one provide an overview of key requirements for food ingredient and nutraceutical delivery systems, while part two discusses processing technologies for encapsulation and delivery systems Later sections investigate physicochemical approaches to the production of encapsulation and delivery systems and review characterization and applications of delivery systems

Food Lipids

Author : Casimir C. Akoh
ISBN : 9781498744874
Genre : Medical
File Size : 38. 76 MB
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Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids. New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol Physical Characterization of Fats and Oils Processing and Modification Technologies for Edible Oils and Fats Crystallization Behavior of Fats: Effect of Processing Conditions Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Microbial Lipid Production Food Applications of Lipids Encapsulation Technologies for Lipids Rethinking Lipid Oxidation Digestion, Absorption and Metabolism of Lipids Omega-3 Polyunsaturated Fatty Acids and Health Brain Lipids in Health and Disease Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology Production of Edible Oils Through Metabolic Engineering Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.

Spray Drying Techniques For Food Ingredient Encapsulation

Author : C. Anandharamakrishnan
ISBN : 9781118864272
Genre : Technology & Engineering
File Size : 44. 71 MB
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Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, i.e., nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.

Food Powders

Author : Enrique Ortega-Rivas
ISBN : 0387276130
Genre : Technology & Engineering
File Size : 30. 5 MB
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This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.

Processing And Nutrition Of Fats And Oils

Author :
ISBN : 9781118528785
Genre : Technology & Engineering
File Size : 82. 1 MB
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Processing and Nutrition of Fats and Oils reviewscurrent and new practices of fats and oils production. The bookexamines the different aspects of fats and oils processing, how thenutritional properties are affected, and how fats interact withother components and nutrients in food products. Coverage includescurrent trends in the consumption of edible fats and oils;properties of fats, oils and bioactive lipids; techniques toprocess and modify edible oils; nutritional aspects of lipids; andregulatory aspects, labeling and certifications of fats and oils infoods.

Encapsulation And Controlled Release Technologies In Food Systems

Author : Jamileh M. Lakkis
ISBN : 9781118733523
Genre : Science
File Size : 61. 63 MB
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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.


Author : Günter Wagner
ISBN : 9783527809820
Genre : Science
File Size : 82. 88 MB
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Waschmittel begegnen uns täglich im Haushalt, in der Werbung und im Supermarkt. Sie werden von uns mit großer Selbstverständlichkeit genutzt, doch wissen wir eigentlich, wie moderne Waschmittel zusammengesetzt sind und wie die Inhaltsstoffe wirken? Was ist z. B. das Besondere an Colorwaschmitteln? Wie kann ich nachhaltig umweltverträglich waschen? Seit wann gibt es eigentlich moderne Waschmittel? Diese und viele andere Fragen beantwortet das vorliegende Buch. Es bietet eine naturwissenschaftlich fundierte Einführung in das umfangreiche Gebiet der Waschmittelchemie, stellt die wichtigen Neuentwicklungen der letzten Jahre vor, beschreibt die Auswirkungen des Waschens auf die Umwelt und geht dabei auch auf wichtige Aspekte des Verbraucherverhaltens und des Verbraucherschutzes ein. Die richtige Anwendung der Waschmittel ist der entscheidende Faktor für das Ausmaß der Umweltbelastungen und den Ressourcenverbrauch beim Waschen. Aspekte einer nachhaltigen Entwicklung, eines nachhaltigen Konsumverhaltens sowie Hinweise zum "richtigen" Waschen sind deshalb von großer Bedeutung und werden im Buch gebührend berücksichtigt. In der 5. Auflage wurden alle Kapitel überarbeitet und aktualisiert. Zusätzlich sind wichtige Entwicklungen, aktuelle Fragestellungen und Innovationen der letzten Jahre im Bereich der Waschmittelchemie sowie des Waschens insgesamt aufgenommen worden, insbesondere im Bereich Nachhaltigkeit, neue Angebotsformen und Hygiene bei Niedrigtemperaturwaschvorgängen.

Bioaktive Substanzen In Lebensmitteln

Author : Bernhard Watzl
ISBN : 3777313017
Genre :
File Size : 79. 46 MB
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Conventional And Advanced Food Processing Technologies

Author : Suvendu Bhattacharya
ISBN : 9781118406304
Genre : Technology & Engineering
File Size : 21. 1 MB
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Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.

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