Encapsulations (ePub)
(Sprache: Englisch)
Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include...
sofort als Download lieferbar
eBook (ePub)
147.10 €
- Lastschrift, Kreditkarte, Paypal, Rechnung
- Kostenloser tolino webreader
Produktdetails
Produktinformationen zu „Encapsulations (ePub)“
Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as spray drying, melt injection, extrusion, coacervation, and emulsification. The materials used in nanoencapsulation include lipids, proteins, carbohydrates, cellulose, gums, and food grade polymers. Applications and benefits of nanoencapsulation such as controlled release, protections, and taste masking will be explained in detail.
- Includes the most up-to-date information on nanoencapsulation and nanocontainer-based delivery of antimicrobials
- Presents nanomaterials for innovation based on scientific advancements in the field
- Provides control release strategies to enhance bioactivity, including methods and techniques for research and innovation
- Provides useful tools to improve the delivery of bioactive molecules and living cells into foods
Autoren-Porträt von Alexandru Grumezescu
Alexandru Mihai Grumezescu is a lecturer in the Department of Science and Engineering of Oxide Materials and Nanomaterials, at the Faculty of Applied Chemistry and Materials Science, Politehnica University of Bucharest, Romania. He is an experienced researcher and published editor in the field of nano and biostructures. He is the editor-in-chief of two international open access journals: Biointerface Research in Applied Chemistry, Letters and Applied NanoBioScience. Dr. Grumezescu has published more than 200 peer-reviewed papers, authored nine books, and has served as an editor for more than 50 scholarly books.
Bibliographische Angaben
- Autor: Alexandru Grumezescu
- 2016, 924 Seiten, Englisch
- Verlag: Elsevier Science & Techn.
- ISBN-10: 0128043784
- ISBN-13: 9780128043783
- Erscheinungsdatum: 08.09.2016
Abhängig von Bildschirmgröße und eingestellter Schriftgröße kann die Seitenzahl auf Ihrem Lesegerät variieren.
eBook Informationen
- Dateiformat: ePub
- Größe: 24 MB
- Mit Kopierschutz
- Vorlesefunktion
Sprache:
Englisch
Kopierschutz
Dieses eBook können Sie uneingeschränkt auf allen Geräten der tolino Familie lesen. Zum Lesen auf sonstigen eReadern und am PC benötigen Sie eine Adobe ID.
Pressezitat
"Overall, with the informative collections of food encapsulation research and development, the book is obviously a very practical and convenient handbook for both scientists and technologists who work in the food industry and who are interested in the development and application of encapsulation technology." -Johnson Matthey Technology Review
Kommentar zu "Encapsulations"
Schreiben Sie einen Kommentar zu "Encapsulations".
Kommentar verfassen