lipid based nanostructures for food encapsulation purposes

Lipid Based Nanostructures For Food Encapsulation Purposes
Author:
Publisher: Academic Press
Release Date: 2019-08-03
Pages: 564
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid carriers and surfactant nanoparticles. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. Provides recent studies on the formulation and evaluation of different categories of lipid-based nanocarriers Discusses how technology of lipid nanoencapsulation can be used in industries Summarizes the practical application of nanostructures from lipid formulations, such as nanoemulsions, nanoliposomes and nanostructured lipid carriers

Biopolymer Nanostructures For Food Encapsulation Purposes
Author: Seid Mahdi Jafari
Publisher: Academic Press
Release Date: 2019-06-14
Pages: 668
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Biopolymer Nanostructures for Food Encapsulation Purposes, a volume in the Nanoencapsulation in the Food Industry series, guides readers on how to fabricate and apply nanostructures from different proteins, carbohydrates and chemical sources for food encapsulation purposes. This book covers recent and applied research in all disciplines of bioactive and nutrient delivery. Chapters emphasize original results relating to experimental, theoretical, formulations and/or applications of nano-structured biopolymers. Includes updated applications of biopolymer nanostructures from different protein, carbohydrate and chemical sources Discloses the current knowledge and potential of biopolymer nanostructures Brings the novel applications of biopolymer nanostructures for the development of bioactive delivery systems together

Innovative Food Processing Technologies
Author:
Publisher: Elsevier
Release Date: 2020-08-18
Pages: 2480
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Food process engineering, a branch of both food science and chemical engineering, has evolved over the years since its inception and still is a rapidly changing discipline. While traditionally the main objective of food process engineering was preservation and stabilization, the focus today has shifted to enhance health aspects, flavour and taste, nutrition, sustainable production, food security and also to ensure more diversity for the increasing demand of consumers. The food industry is becoming increasingly competitive and dynamic, and strives to develop high quality, freshly prepared food products. To achieve this objective, food manufacturers are today presented with a growing array of new technologies that have the potential to improve, or replace, conventional processing technologies, to deliver higher quality and better consumer targeted food products, which meet many, if not all, of the demands of the modern consumer. These new, or innovative, technologies are in various stages of development, including some still at the R&D stage, and others that have been commercialised as alternatives to conventional processing technologies. Food process engineering comprises a series of unit operations traditionally applied in the food industry. One major component of these operations relates to the application of heat, directly or indirectly, to provide foods free from pathogenic microorganisms, but also to enhance or intensify other processes, such as extraction, separation or modification of components. The last three decades have also witnessed the advent and adaptation of several operations, processes, and techniques aimed at producing high quality foods, with minimum alteration of sensory and nutritive properties. Some of these innovative technologies have significantly reduced the thermal component in food processing, offering alternative nonthermal methods. Food Processing Technologies: A Comprehensive Review covers the latest advances in innovative and nonthermal processing, such as high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation and new hurdle technology. Each section will have an introductory article covering the basic principles and applications of each technology, and in-depth articles covering the currently available equipment (and/or the current state of development), food quality and safety, application to various sectors, food laws and regulations, consumer acceptance, advancements and future scope. It will also contain case studies and examples to illustrate state-of-the-art applications. Each section will serve as an excellent reference to food industry professionals involved in the processing of a wide range of food categories, e.g., meat, seafood, beverage, dairy, eggs, fruits and vegetable products, spices, herbs among others.

Characterization Of Nanoencapsulated Food Ingredients
Author:
Publisher: Academic Press
Release Date: 2020-03-07
Pages: 696
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Characterization of Nanoencapsulated Food Ingredients, Volume Four in the Nanoencapsulation in the Food Industry series, introduces some of the common instrumental analysis and characterization methods for the evaluation of nanocarriers and nanoencapsulated ingredients in terms of their morphology, size distribution, surface charge and composition, appearance, physicochemical and rheological properties, and antioxidant activity. Divided in five sections, the book covers the qualitative and quantitative properties of nanoencapsulated food ingredients by different characterization techniques, besides correlating nanocarrier behavior to their physicochemical and functional properties. Authored by a team of global experts in the fields of nano- and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation and nanodelivery systems. Shows how different properties of nanoencapsulated food ingredients can be analyzed Presents the mechanism of each characterization technique Investigates how the analytical results can be understood with nanoencapsulated ingredients

Nanoencapsulation Of Food Ingredients By Specialized Equipment
Author:
Publisher: Academic Press
Release Date: 2019-10-24
Pages: 478
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Nanoencapsulation of Food Ingredients by Specialized Equipment, Third Edition, a new volume in the Nanoencapsulation in the Food Industry series provides an overview of specialized developed equipment for the nanoencapsulation of food ingredients. Electro-spinning, electro-spraying, nano-spray dryer, micro/nano-fluidics systems and sonication devices are just some of the equipment analyzed in the book. Each chapter reviews the mechanisms of innovative devices for preparation of nanostructures, exploring the key factors in each device to control the efficiency of nanoencapsulation and revealing the morphologies and properties of nanoencapsulated ingredients produced by each equipment. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical, and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of of nanoencapsulation. Thoroughly explores the mechanisms of nanoencapsulation by specialized equipment Elucidates the key factors in each device to control the efficiency of nanoencapsulation Discusses the morphologies and properties of nanoencapsulated ingredients produced by each equipment

Nutraceutical And Functional Food Processing Technology
Author: Joyce I. Boye
Publisher: John Wiley & Sons
Release Date: 2014-12-03
Pages: 400
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

For several years, the food industry has been interested inidentifying components in foods which have health benefits to beused in the development of functional food and nutraceuticalproducts. Examples of these ingredients include fibre,phytosterols, peptides, proteins, isoflavones, saponins, phyticacid, probiotics, prebiotics and functional enzymes. Although muchprogress has been made in the identification, extraction andcharacterisation of these ingredients, there remains a need forready and near-market platform technologies for processing theseingredients into marketable value-added functional food andnutraceutical products. This book looks at how these ingredientscan be effectively incorporated into food systems for market, andprovides practical guidelines on how challenges in specific foodsectors (such as health claims and marketing) can be addressedduring processing. Nutraceutical and Functional Food Processing Technologyis a comprehensive overview of current and emerging trends in theformulation and manufacture of nutraceutical and functional foodproducts. It highlights the distinctions between foods falling intothe nutraceutical and functional food categories. Topics includesustainable and environmentally–friendly approaches to theproduction of health foods, guidelines and regulations, and methodsfor assessing safety and quality of nutraceutical and functionalfood products. Specific applications of nutraceuticals in emulsionand salad dressing food products, beverages and soft drinks, bakedgoods, cereals and extruded products, fermented food products arecovered, as are novel food proteins and peptides, and methods forencapsulated nutraceutical ingredients and packaging. The impact ofprocessing on the bioactivity of nutraceutical ingredients,allergen management and the processing of allergen-free foods,health claims and nutraceutical food product commercialization arealso discussed. Nutraceutical and Functional Food Processing Technologyis a comprehensive source of practical approaches that can be usedto innovate in the nutraceutical and health food sectors. Fullyup-to-date and relevant across various food sectors, the book willbenefit both academia and industry personnel working in the healthfood and food processing sectors.

Techniques For Nanoencapsulation Of Food Ingredients
Author: C. Anandharamakrishnan
Publisher: Springer Science & Business Media
Release Date: 2013-11-26
Pages: 89
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and location into various substances, including food. Numerous nanoencapsulation technologies have emerged in recent years, each with its own advantages and disadvantages. The goal of this Brief is to discuss the various nanoencapsulation technologies, such as emulsification, coacervation, inclusion encapsulation, anti-solvent precipitation, nanoprecipitation, freeze drying, and spray drying, including their limitations. Recent safety and regulatory issues concerning the various nanoencapsulation technologies will also be covered.

Conventional And Advanced Food Processing Technologies
Author: Suvendu Bhattacharya
Publisher: John Wiley & Sons
Release Date: 2014-09-26
Pages: 744
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

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.

Journal Of Nano Research
Author: Trans Tech Publications, Limited
Publisher: Trans Tech Publications Ltd
Release Date: 2009-06-30
Pages: 234
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

This periodical edition includes peer-reviewed scientific and engineering papers on all aspects of research in the area of nanoscience and nanotechnologies and wide practical application of the achieved results.

Palm Oil  Proceedings Of Food  Lifestyle   Health Conference
Author:
Publisher:
Release Date: 2009
Pages:
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Encapsulation Technologies And Delivery Systems For Food Ingredients And Nutraceuticals
Author: Nissim Garti
Publisher: Elsevier
Release Date: 2012-10-19
Pages: 640
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

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

Advances In Planar Lipid Bilayers And Liposomes
Author: A. Leitmannova Liu
Publisher: Academic Press
Release Date: 2011-08-09
Pages: 292
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Advances in Planar Lipid Bilayers and Liposomes, Volume 8, is the latest in our series on both planar lipid bilayers and spherical liposomes. This field of research, based on a historic perspective of the lipid bilayer concept and its experimental realization as well as on spherical liposomes, is growing and developing stronger ties with many new exciting interdisciplinary areas. This volume includes invited chapters on a broad range of topics, covering both main arrangements of the reconstituted system, namely planar lipid bilayers and spherical liposomes. Many of the contributing authors collaborated in the past with the late Prof. H. Ti Tien, the founding editor of this book series. The book also includes chapters written by some of the younger generation of scientists included in this series. This volume keeps in mind the broader goal with both systems, planar lipid bilayers, and spherical liposomes, which is the further development of this interdisciplinary field worldwide. This book is an ideal resource for chemical Engineers, physical chemists, biologists and biochemists, biochemical engineers. * Incorporates contributions from newcomers and established and experienced researchers * Explores the planar lipid bilayer systems and spherical liposomes from both theoretical and experimental perspectives * Serves as an indispensable source of information for new scientists

Fundamentals Of Food Biotechnology
Author: Byong H. Lee
Publisher: John Wiley & Sons
Release Date: 2014-12-01
Pages: 544
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Food biotechnology is the application of modern biotechnologicaltechniques to the manufacture and processing of food, for examplethrough fermentation of food (which is the oldest biotechnologicalprocess) and food additives, as well as plant and animal cellcultures. New developments in fermentation and enzyme technologicalprocesses, molecular thermodynamics, genetic engineering, proteinengineering, metabolic engineering, bioengineering, and processesinvolving monoclonal antibodies, nanobiotechnology and quorumsensing have introduced exciting new dimensions to foodbiotechnology, a burgeoning field that transcends many scientificdisciplines. Fundamentals of Food Biotechnology, 2nd edition is basedon the author’s 25 years of experience teaching on a foodbiotechnology course at McGill University in Canada. The book willappeal to professional food scientists as well as graduate andadvanced undergraduate students by addressing the latest excitingfood biotechnology research in areas such as genetically modifiedfoods (GMOs), bioenergy, bioplastics, functionalfoods/nutraceuticals, nanobiotechnology, quorum sensing andquenching. In addition, cloning techniques for bacterial and yeastenzymes are included in a “New Trends and Tools”section and selected references, questions and answers appear atthe end of each chapter. This new edition has been comprehensively rewritten andrestructured to reflect the new technologies, products and trendsthat have emerged since the original book. Many new aspectshighlight the short and longer term commercial potential of foodbiotechnology.

Lipids In Nanotechnology
Author: Moghis U. Ahmad
Publisher: Elsevier
Release Date: 2015-08-15
Pages: 306
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Nanotechnology is a rapidly expanding field which includes fundamental nanoscale phenomena and processes, nanomaterials, nanoscale devices and systems, nanomanufacturing, and benefits and risks of nanotechnology. This book serves as a valuable reference and resource for those interested in the field of nanotechnology – from basic research to engineering aspects of nanoparticles. It covers thermodynamics to engineering aspects of nanoparticles or nanoemulsions; synthesis and applications of surface active lipids to food and cosmetics; and pharmaceutical applications to nanomedicine. Lipids in Nanotechnology will be useful to scholars, scientists, and technologists who are interested in the field of lipid nanotechnology. Discusses an overview of the opportunities and challenges of lipids in nanotechnology Presents applications of nanotechnology for use in drug delivery, nanomedicine, and pharmaceutical developments Explores the potential for lipids to act as encapsulation agents or delivery vehicles of bioactive compounds

Food Materials Science And Engineering
Author: Bhesh Bhandari
Publisher: John Wiley & Sons
Release Date: 2012-07-30
Pages: 416
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Food Materials Science and Engineering covers a comprehensive range of topics in relation to food materials, their properties and characterisation techniques, thus offering a new approach to understanding food production and quality control. The opening chapter will define the scope and application of food materials science, explaining the relationship between raw material structure and processing and quality in the final product. Subsequent chapters will examine the structure of food materials and how they relate to quality, sensory perception, processing attributes and nutrient delivery. The authors also address applications of nanotechnology to food and packaging science. Methods of manufacturing food systems with improved shelf-life and quality attributes will be highlighted in the book.

Processing And Nutrition Of Fats And Oils
Author:
Publisher: John Wiley & Sons
Release Date: 2013-07-25
Pages: 276
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods.

Food And Industrial Bioproducts And Bioprocessing
Author: Nurhan Turgut Dunford
Publisher: John Wiley & Sons
Release Date: 2012-05-01
Pages: 374
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Food and Industrial Bioproducts and Bioprocessing describes the engineering aspects of bioprocessing, including advanced food processing techniques and bioproduct development. The main focus of the book is on food applications, while numerous industrial applications are highlighted as well. The editors and authors, all experts in various bioprocessing fields, cover the latest developments in the industry and provide perspective on new and potential products and processes. Challenges and opportunities facing the bioproduct manufacturing industry are also discussed. Coverage is far-reaching and includes: current and future biomass sources and bioprocesses; oilseed processing and refining; starch and protein processing; non-thermal food processing; fermentation; extraction techniques; enzymatic conversions; nanotechnology; microencapsulation and emulsion techniques; bioproducts from fungi and algae; biopolymers; and biodegradable/edible packaging. Researchers and product developers in food science, agriculture, engineering, bioprocessing and bioproduct development will find Food and Industrial Bioproducts and Bioprocessing an invaluable resource.

Dekker Encyclopedia Of Nanoscience And Nanotechnology
Author: James A. Schwarz
Publisher: CRC Press
Release Date: 2004
Pages: 4014
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Nanotoxicology
Author: Nelson Durán
Publisher: Springer Science & Business Media
Release Date: 2013-10-25
Pages: 411
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

This book takes a systematic approach to nanotoxicology and the developing risk factors associated with nanosized particles during manufacture and use of nanotechnology. Beginning with a detailed introduction to engineered nanostructures, the first part of the book presents concepts and definitions of nanomaterials from quantum dots to graphene to fullerenes, with detailed discussion of functionalization, stability, and medical and biological applications. The second part critically examines methodologies used to assess cytotoxicity and genotoxicity. Coverage includes interactions with blood (erythrocytes), combinatorial and microarray techniques, cellular mechanisms, and ecotoxicology assessments. Part three describes cases studies both in vitro and in vivo for specific nanomaterials including solid lipid nanoparticles and nanostructured lipid carriers and metallic nanoparticles and metallic oxides. New information is also presented on toxicological aspects of poloxamers and polymeric nanoparticles as drug carriers as well as size effects on cytotoxicity and genotoxicity. Didactic aspects are emphasized in all chapters, making the book suitable for a broad audience ranging from advanced undergraduate and graduate students to researchers in academia and industry. In all, Nanotoxicology: Materials, Methodologies, and Assessments will provide comprehensive insight into biological and environmental interactions with nanostructures. Provides an introduction to nanostructures actually in use Describes cyto- and genotoxicity methodologies, and assesses their performance in comparison to common toxicity assays Discusses the relation of cytotoxicity and genotoxicity to ecotoxicity Presents a range of applications, from biogenic silver nanoparticles to poloxamers as drug-delivery systems, reflecting the expanding applications of nanotechnology

Nano  And Microencapsulation For Foods
Author: Hae-Soo Kwak
Publisher: John Wiley & Sons
Release Date: 2014-04-02
Pages: 432
ISBN:
Available Language: English, Spanish, And French
EBOOK SYNOPSIS:

Today, nano- and microencapsulation are increasingly beingutilized in the pharmaceutical, textile, agricultural and foodindustries. Microencapsulation is a process in which tiny particlesor droplets of a food are surrounded by a coating to give smallcapsules. These capsules can be imagined as tiny uniform spheres,in which the particles at the core are protected from outsideelements by the protective coating. For example, vitamins can beencapsulated to protect them from the deterioration they wouldundergo if they were exposed to oxygen. This book highlights the principles, applications, toxicity andregulation of nano- and microencapsulated foods. Section I describes the theories and concepts of nano- andmicroencapsulation for foods adapted from pharmaceutical areas,rationales and new strategies of encapsulation, and protection andcontrolled release of food ingredients. Section II looks closely at the nano- and microencapsulation offood ingredients, such as vitamins, minerals, phytochemical, lipid,probiotics and flavors. This section provides a variety ofreferences for functional food ingredients with varioustechnologies of nano particles and microencapsulation. This sectionwill be helpful to food processors and will deal with foodingredients for making newly developed functional foodproducts. Section III covers the application of encapsulated ingredientsto various foods, such as milk and dairy products, beverages,bakery and confectionery products, and related food packagingmaterials. Section IV touches on other related issues in nano- andmicroencapsulation, such as bioavailability, bioactivity, potentialtoxicity and regulation.