Micro/Nano Encapsulation of Active Food Ingredients
Published on 7. May 2009
Book
Hardback
328 pages
978-0-8412-6964-4 (ISBN)
Description
This book highlights recent innovation in encapsulation and controlled release technologies, as well as design principle of novel food delivery systems. In addition, it also provided some new directions and opportunities that can arise from the development of new nanostructured biomaterials for the fabrication of delivery vehicles and carriers for active food ingredients. This book is intended to be used as either a textbook or a reference that will give the
readers a good grasp of basic concepts and potentials of encapsulation technologies, as well as their novel applications in food systems.
readers a good grasp of basic concepts and potentials of encapsulation technologies, as well as their novel applications in food systems.
More details
Series
Language
English
Place of publication
New York
United States
Target group
College/higher education
Professional and scholarly
This book is intended to be used as either a textbook or a reference that will give the readers a good grasp of basic concepts and potentials of encapsulation technologies, as well as their novel applications in food systems.
Illustrations
27 black and white halftones, 86 line illustrations
Dimensions
Height: 236 mm
Width: 160 mm
Thickness: 26 mm
Weight
673 gr
ISBN-13
978-0-8412-6964-4 (9780841269644)
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.
Schweitzer Classification
Persons
Qingrong Huang is an Associate Professor of Food Science Department at Rutgers University. Peter Given is a Senior Research Fellow at Pepsi-Cola Company. Michael Qian is an Associate Professor at Oregon State University.
Content
Part I. New Strategies of Designing Micro/Nano Encapsulation Systems ; 1. Structural Design Principles for Improved Food Performance: Nano-Laminated Biopolymer Structures in Foods ; D. Julian McClements ; 2. The Assembly and Disassembly of Biopolyelectrolyte Multilayers and Their Potential in the Encapsulation and Controlled Release of Active Ingredients from Foods ; J. Moffat, R. Parker, T. R. Noel, D. Duta, and S. G. Ring ; 3. A Theoretical Self Consistent Field Study of Mixed Interfacial Biopolymer Films ; Rammile Ettelaie, Anna Akinshina, and Eric Dickinson ; 4. Modulating Lipid Delivery in Food Emulsions ; Peter J. Wilde, Michael J. Ridout, Alan R. Mackie, Martin S. J. Wickham, and Richard M. Faulks ; 5. Protein Structures as Delivery Vehicles in Foods ; Paul R. Smith and Mark Plunkett ; 6. Nano- and Microparticles from Globular Proteins: Applications to Controlled Release of Food Ingredients ; Muriel Subirade, Lingyun Chen, and Christian Mercier ; 7 Design of Single Surfactant Microemulsion ; Nabil Naouli and Henri L. Rosano ; 8. Nano-encapsulation Systems Based on Milk Proteins and Phospholipids ; Harjinder Singh, Aiqain Ye, and Abby Thompson ; 9. Controlled Self-Organization of Zein Nanostructures for Encapsulation of Food Ingredients ; Graciela W. Padua and Qin Wang ; 10. Real Time Monitoring of Interactions in Oil-in-Water Emulsions: Diffusing Wave and Ultrasonic Spectroscopy ; Marcela Alexander, Jinru Liu, Milena Corredig ; 11. Droplet-Size Dependent Solubilization and Crystallization of Lipids in O/W Emulsion ; N. Hasuo, T. Sonoda, S. Ueno, and K. Sato ; Part II. Micro/Nano Encapsulation for Food Applications ; 12. Benefits of a Soy Lecithin Based Nanotechnology for the Animal and Human Food Industry ; Scott E. Peters, Charles H. Brain ; 13. Enhancing Stability and Oral Bioavailability of Polyphenols using Nanoemulsions ; Xiaoyong Wang, Yu-wen Wang, Qingrong Huang ; 14. Materials for Encapsulation of Food Ingredients: Understanding the Properties to Find Practical Solutions ; C. McCrae, S. Debon, B. Guthrie, J. Heigis, G. Mondro, and W. Shieh ; 15. Approaches to Encapsulation of Active Food Ingredients in Spray Drying ; Anna Millqvist-Fureby ; 16. Delivering Flavor: From the Molecular to the Sensory Level ; Andrew John Taylor, Rob ST. Linforth, Joanne Hort ; 17. Flavor Delivery Via Lipid Encapsulation: Flavor Retention in Cake and Loaf Volume in Bread ; John Finney and Gary Reineccius ; 18. Shelf Life and Flavor Release of Coacervated Orange Oil ; Deborah J Paetznick and Gary Reineccius