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151014s2016 enk ob 001 0 eng |
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|a UAMI
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| 245 |
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|a Encapsulation and controlled release technologies in food systems /
|c edited by Jamileh M Lakkis.
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| 250 |
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|a Second edition.
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| 264 |
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1 |
|a Chichester, West Sussex, UK ;
|a Hoboken, New Jersey :
|b John Wiley & Sons Ltd.,
|c 2016.
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| 300 |
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|a 1 online resource
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| 336 |
|
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b n
|2 rdamedia
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| 338 |
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|a online resource
|b nc
|2 rdacarrier
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| 504 |
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|a Includes bibliographical references and index.
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| 588 |
0 |
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|a Print version record and CIP data provided by publisher.
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0 |
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|a Title Page -- Copyright -- Table of Contents -- Dedication -- List of contributors -- Foreword -- Preface to second edition -- Preface to first edition -- Chapter 1: Introduction -- Wall-forming materials -- Core materials -- Release triggers -- Payload -- Current approaches to encapsulation and controlled release -- Overview of controlled-release systems -- Release mechanisms -- References -- Chapter 2: Encapsulation of edible active compounds using supercritical fluids -- Supercritical fluid technology -- Particle formation processes -- Products -- Case study: Encapsulation of lavandin essential oil -- References -- Chapter 3: Encapsulation by complex coacervation -- Introductory comments -- Complex coacervation background and terminology -- Biopolymers and complex coacervation -- Stabilization and solidification of complex coacervate capsule shells -- Overview of current encapsulation protocols -- Concluding comments -- References -- Chapter 4: Lyophilized liposomes for food applications: Fundamentals, processes, and potential applications -- Introduction -- Liposomes: Structure, production methods, and applications in foods -- Formulation factors affecting liposome integrity after lyophilization -- Influence of the lyophilization process parameters and technological factors on the lyophilized product -- Concluding remarks and future perspectives -- References -- Chapter 5: Microencapsulation of probiotics -- Introduction to probiotics -- Introduction to microencapsulation -- Methods used in microencapsulating probiotics -- Conclusion and prospects -- References -- Chapter 6: Emulsions as delivery systems in foods -- Introduction -- Stabilization and destabilization of emulsion systems -- Release triggers for emulsions -- Delivery of water-soluble food actives via emulsions -- Delivery of hydrophobic food actives via O/W emulsions.
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| 505 |
8 |
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|a Delivery of dietary fats as O/W emulsions and their protection against oxidation -- Future trends -- References -- Chapter 7: Improved solubilization and bioavailability of nutraceuticals in nanosized self-assembled liquid vehicles -- Introduction -- U-Type microemulsions, swollen micelles, and progressive and full dilution -- Solubilization of nonsoluble nutraceuticals -- Oxidative stability -- Bioavailability -- Water binding -- Conclusions -- References -- Chapter 8: Encapsulation and controlled release in bakery applications -- Introduction -- Encapsulation technologies for bakery applications -- Film-forming materials -- Glycol polymers -- Fats and glycerides -- Ideal properties of encapsulated particles for bakery applications -- Applications of encapsulated actives in bakery applications -- Encapsulated minor ingredients -- References -- Chapter 9: Encapsulation and controlled release applications in confectionery and oral care products -- Introduction -- Physiology and organization of the oral area -- Permeability and barrier functions of the oral cavity -- Membranes -- physiology and transport routes (plasma and epithelial membranes) -- Transport mechanisms across membranes -- Delivery sites in the oral cavity -- Dosage formulation -- Confectionery products as delivery systems -- Chewing gum as a delivery system -- Effect of saliva flow rate on flavor release -- Effect of non-sugar sweeteners (polyols) -- Effect of sensates on flavor release from chewing gum -- Oral and dental health (antimicrobials, dental caries prevention, xerostomia) -- Chewing gums for delivering actives for minor pains, diabetes and weight management -- Chewing gum for delivering caffeine -- Chewing gums for delivering nicotine -- Chewing gum for delivering acetyl salicylic acid -- Chewing gum for delivering insulin -- Lozenges as delivery systems -- Oral thin films.
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| 505 |
8 |
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|a Seamless capsules -- References -- Chapter 10: Assessing bioavailability and nutritional value of microencapsulated minerals -- Introduction -- Assessing bioavailability and nutritional value of minerals for human use -- Special considerations in evaluating the bioavailability of encapsulated minerals -- Outlook and research questions -- References -- Chapter 11: Effects of microencapsulation on bioavailability of fish oil omega-3 fatty acids -- Introduction -- Chemistry of omega-3 fatty acids -- Functional foods enriched with omega-3 fatty acids -- Bioavailability of omega-3 fatty acids -- Conclusions -- References -- Chapter 12: Innovative applications of micro and nanoencapsulation in food packaging -- Introduction -- Antimicrobial food packaging materials and controlled release applications -- Scented fragrance inserts and aroma-flavor releasing systems -- Future perspective -- References -- Index -- End User License Agreement.
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| 590 |
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|a ProQuest Ebook Central
|b Ebook Central Academic Complete
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| 650 |
|
0 |
|a Controlled release technology.
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| 650 |
|
0 |
|a Microencapsulation.
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| 650 |
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0 |
|a Food
|x Analysis.
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| 650 |
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6 |
|a Effet retard.
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| 650 |
|
6 |
|a Microencapsulation.
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| 650 |
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6 |
|a Aliments
|x Analyse.
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| 650 |
|
7 |
|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
|
| 650 |
|
7 |
|a Controlled release technology
|2 fast
|
| 650 |
|
7 |
|a Food
|x Analysis
|2 fast
|
| 650 |
|
7 |
|a Microencapsulation
|2 fast
|
| 700 |
1 |
|
|a Lakkis, Jamileh M.,
|e editor.
|
| 758 |
|
|
|i has work:
|a Encapsulation and controlled release technologies in food systems (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCG33wCRRVG7YxkRmYrbb8d
|4 https://id.oclc.org/worldcat/ontology/hasWork
|
| 776 |
0 |
8 |
|i Print version:
|t Encapsulation and controlled release technologies in food systems.
|b Second edition.
|d Chichester, West Sussex, UK ; Hoboken, NJ, USA : John Wiley & Sons Inc., 2016
|z 9781118733523
|w (DLC) 2015038850
|
| 856 |
4 |
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|u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=4406049
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