Thermal and Nonthermal Encapsulation Methods
1. Auflage
Erschienen am 12. Dezember 2019
Buch
Softcover
272 Seiten
978-0-367-88679-0 (ISBN)
Beschreibung
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.
Weitere Details
Reihe
Sprache
Englisch
Verlagsort
London
Großbritannien
Verlagsgruppe
Taylor & Francis Ltd
Zielgruppe
Für höhere Schule und Studium
Maße
Höhe: 234 mm
Breite: 156 mm
Gewicht
453 gr
ISBN-13
978-0-367-88679-0 (9780367886790)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
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Magdalini Krokida
Thermal and Nonthermal Encapsulation Methods
Buch
10/2017
1. Auflage
CRC Press
112,59 €
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Thermal and Nonthermal Encapsulation Methods
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CRC Press
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Thermal and Nonthermal Encapsulation Methods
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CRC Press
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Thermal and Nonthermal Encapsulation Methods
Buch
09/2017
1. Auflage
CRC Press
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Person
Prof. Magdalini K. Krokida is Associate Professor at the School of Chemical Engineering of NTUA. She has been a member of the Laboratory of Process Analysis and Design since 2002. Her field of expertise covers design and optimization of physical processes, design and development of new products (especially foods), determination of the thermophysical properties of materials, as well as evaluation of the economic and environmental impact of several products and processes. Prof. Krokida has a considerable publishing activity, including 2 books, 7 chapters in international publications and more than 100 articles in international peer-reviewed journals, with more than 3000 citations. She has participated in numerous research projects, both as a scientific advisor and as a researcher. She is a reviewer of 10 international journals and has participated as a member of the organizing committee in several scientific congresses. Since 2010, she has been a representative of Greece at the International Scientific Committee of Drying (EFCF Working Party on Drying) and is an ambassador of Global Harmonization Initiative (GHI) in Greece.
Inhalt
Chapter 1 Principles and Applications of Encapsulation Technologies
to Food Materials
Ioannis Mourtzinos and Costas G. Biliaderis
Chapter 2 Freeze Drying and Microwave Freeze Drying as Encapsulation
Methods
Vasiliki P. Oikonomopoulou and Magdalini K. Krokida
Chapter 3 Encapsulation Methods: Spray Drying, Spray Chilling and Spray
Cooling
Maciej Jaskulski, Abdolreza Kharaghani, and Evangelos Tsotsas
Chapter 4 Electro-Hydrodynamic Processes (Electrospinning and
Electrospraying): Nonthermal Processes for Micro- and
Nanoencapsulation
M.A. Busolo, S. Castro, and J.M. Lagaron
Chapter 5 Extrusion for Microencapsulation
Andriana Lazou and Magdalini K. Krokida
Chapter 6 Osmotic Dehydration and Combined Processes for Tissue
Modification and Selective Ingredient Impregnation and
Encapsulation
E. Dermesonlouoglou, P. Taoukis, and M. Giannakourou
Chapter 7 Other Technologies for Encapsulation (Air Suspension Coating,
Pan Coating, and Vacuum Drying)
Panagiota Eleni and Magdalini K. Krokida
Chapter 8 Industry-Relevant Encapsulation Technologies for Food
and Functional Food Production
Drvenica Ivana, Dordevic Verica, Trifkovic Kata, Balanc Bojana,
Levic Steva, Bugarski Branko, and Nedovic Viktor
to Food Materials
Ioannis Mourtzinos and Costas G. Biliaderis
Chapter 2 Freeze Drying and Microwave Freeze Drying as Encapsulation
Methods
Vasiliki P. Oikonomopoulou and Magdalini K. Krokida
Chapter 3 Encapsulation Methods: Spray Drying, Spray Chilling and Spray
Cooling
Maciej Jaskulski, Abdolreza Kharaghani, and Evangelos Tsotsas
Chapter 4 Electro-Hydrodynamic Processes (Electrospinning and
Electrospraying): Nonthermal Processes for Micro- and
Nanoencapsulation
M.A. Busolo, S. Castro, and J.M. Lagaron
Chapter 5 Extrusion for Microencapsulation
Andriana Lazou and Magdalini K. Krokida
Chapter 6 Osmotic Dehydration and Combined Processes for Tissue
Modification and Selective Ingredient Impregnation and
Encapsulation
E. Dermesonlouoglou, P. Taoukis, and M. Giannakourou
Chapter 7 Other Technologies for Encapsulation (Air Suspension Coating,
Pan Coating, and Vacuum Drying)
Panagiota Eleni and Magdalini K. Krokida
Chapter 8 Industry-Relevant Encapsulation Technologies for Food
and Functional Food Production
Drvenica Ivana, Dordevic Verica, Trifkovic Kata, Balanc Bojana,
Levic Steva, Bugarski Branko, and Nedovic Viktor