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New Polymers for Encapsulation of Nutraceutical Compounds.
The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of some components cause significant loss of product quality, stability, nutritional value a...
| Clasificación: | Libro Electrónico |
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| Autor principal: | |
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Somerset :
John Wiley & Sons, Incorporated,
2016.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
| LEADER | 00000cam a2200000Mu 4500 | ||
|---|---|---|---|
| 001 | EBOOKCENTRAL_ocn967589450 | ||
| 003 | OCoLC | ||
| 005 | 20240329122006.0 | ||
| 006 | m o d | ||
| 007 | cr |n|---||||| | ||
| 008 | 161231s2016 xx ob 001 0 eng d | ||
| 040 | |a EBLCP |b eng |e pn |c EBLCP |d OCLCQ |d RECBK |d OCLCO |d OCLCF |d OCLCQ |d OCLCO |d CUY |d ZCU |d MERUC |d ICG |d DKC |d OCLCQ |d OCLCO |d OCLCQ |d OCLCO |d OCLCL | ||
| 020 | |a 9781119228813 | ||
| 020 | |a 1119228816 | ||
| 020 | |z 9781119228790 | ||
| 035 | |a (OCoLC)967589450 | ||
| 050 | 4 | |a QP144.F85 |b .N497 2017 | |
| 082 | 0 | 4 | |a 572.33 |
| 049 | |a UAMI | ||
| 100 | 1 | |a Ruiz Ruiz, Jorge Carlos. | |
| 245 | 1 | 0 | |a New Polymers for Encapsulation of Nutraceutical Compounds. |
| 260 | |a Somerset : |b John Wiley & Sons, Incorporated, |c 2016. | ||
| 300 | |a 1 online resource (352 pages) | ||
| 336 | |a text |b txt |2 rdacontent | ||
| 337 | |a computer |b c |2 rdamedia | ||
| 338 | |a online resource |b cr |2 rdacarrier | ||
| 588 | 0 | |a Print version record. | |
| 505 | 0 | |a Title Page ; Copyright Page; Contents; List ofÈcontributors; Preface; Topic 1 Characterization of modified polymers and their use in encapsulation processes; Chapter 1 Tailor-made novel polymers for hydrogel encapsulation processes ; 1.1 Introduction; 1.2 Well-known and commonly used polymers ; 1.2.1 Carbohydrate polymers; 1.2.2 Proteins; 1.3 Novel polymers; 1.3.1 Zein; 1.3.1.1 Origin andÈstructure; 1.3.1.2 Properties; 1.3.1.3 Application ofÈzein inẗheëncapsulation process; 1.3.2 Inulin; 1.3.2.1 Origin andÈstructure; 1.3.2.2 Properties; 1.3.2.3 Application inẗheëncapsulation process. | |
| 505 | 8 | |a 1.3.3 Angum gum1.3.3.1 Origin andÈstructure; 1.3.3.2 Properties andäpplication inẗheëncapsulation process; 1.3.4 Opuntia ficus-indica ; 1.3.4.1 Origin andÈstructure ofÈmucilage; 1.3.4.2 Properties andäpplication ofÈmucilage inẗhe encapsulationÈprocess; 1.3.5 Shellac; 1.3.5.1 Origin andÈstructure; 1.3.5.2 Properties; 1.3.5.3 Application inẗheëncapsulation process; Acknowledgments; References; Chapter 2 High-pressure-treated corn starch as an alternative carrier of molecules of nutritional interest for food systems ; 2.1 Introduction; 2.2 Trends inÈnutraceutical foods. | |
| 505 | 8 | |a 2.2.1 Natural antioxidants fromÿerba mate extracts2.2.2 Micronutrients: Magnesium andÈzinc; 2.3 Starch asäÈcarrier forÈbioactive compounds; 2.3.1 Starches treated by high-hydrostatic-pressure technology ; 2.3.2 Morphology ofÈcorn starch carriers; 2.3.3 Porosity characteristics ofẗreated starch granules; 2.3.4 Gelatinization properties after high-hydrostatic-pressure treatment ; 2.3.5 Crystalline structure ofÈstarch granules affectedÈby high pressure; 2.3.6 Loading ofäctive compounds inÈbioactive starches; 2.4 Conclusions; References. | |
| 505 | 8 | |a Chapter 3 Protein-based nanoparticles as matrices for encapsulation of lipophilic nutraceuticals 3.1 General aspects ofëncapsulating lipophilicÈnutraceuticals; 3.2 Polyunsaturated fatty acid encapsulationÈsystems; 3.2.1 Native globular proteins asÈcarriers ofÈpolyunsaturatedÈfatty acids; 3.2.2 Protein aggregates asÈcarriers ofÈpolyunsaturatedÈfattyäcids; 3.2.3 Biopolymer nanoparticles asÈcarriers ofÈpolyunsaturatedÈfatty acids; 3.3 Conclusions; Acknowledgments; References. | |
| 505 | 8 | |a Chapter 4 Surface modifications that benefit protein-based nanoparticles as vehicles for oral delivery of phenolic phytochemicals 4.1 Overview; 4.2 Fabrication of protein-based nanoparticles ; 4.2.1 Desolvation method; 4.2.2 Heating gelation; 4.2.3 Self-assembly ; 4.3 Obstacles to protein-based nanoparticles as oral delivery vehicles ; 4.3.1 Physiology ofẗheÈgastrointestinal tract; 4.3.2 pH effect; 4.3.3 Ionic strength effect; 4.3.4 Digestive enzyme effect; 4.3.5 Mucus barriers; 4.4 Surface modifications of protein-based nanoparticles for better delivery ; 4.4.1 Noncovalent coating. | |
| 500 | |a 4.4.1.1 Chitosan. | ||
| 520 | |a The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of some components cause significant loss of product quality, stability, nutritional value and bioavailability, and the overall acceptability of the food product. Consequently, encapsulation has been successfully used to improve stability and bioavailability of functional ingredients. Encapsulation is one example of technology that has the potential to meet the challenge of successfully incorporating and delivering functional ingredients into a range of food types. The book will cover topics about 1) Characterization of novel polymers and their use in encapsulation processes. 2) Stability of nutraceutical compounds encapsulated with novel polymers. 3) Application of encapsulated compounds with novel polymers in functional food systems. This book provides a detailed overview of technologies for preparing and characterisation of encapsulates for food active ingredients using modified polymers. The use of modified polymers as coating materials it is a field that still needs study. The book is aimed to inform students and researchers in the areas of food science and food technology, and professionals in the food industry. | ||
| 504 | |a Includes bibliographical references at the end of each chapters and index. | ||
| 590 | |a ProQuest Ebook Central |b Ebook Central Academic Complete | ||
| 650 | 0 | |a Technology. | |
| 650 | 2 | |a Technology | |
| 650 | 6 | |a Technologie. | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Technology |2 fast | |
| 700 | 1 | |a Segura Campos, Maira Rubi. | |
| 758 | |i has work: |a New polymers for encapsulation of nutraceutical compounds (Text) |1 https://id.oclc.org/worldcat/entity/E39PCFVcwJqdFfCXpbmtft4qpP |4 https://id.oclc.org/worldcat/ontology/hasWork | ||
| 776 | 0 | 8 | |i Print version: |a Ruiz Ruiz, Jorge Carlos. |t New Polymers for Encapsulation of Nutraceutical Compounds. |d Somerset : John Wiley & Sons, Incorporated, Ã2016 |z 9781119228790 |
| 856 | 4 | 0 | |u https://ebookcentral.uam.elogim.com/lib/uam-ebooks/detail.action?docID=4770941 |z Texto completo |
| 938 | |a ProQuest Ebook Central |b EBLB |n EBL4770941 | ||
| 938 | |a Recorded Books, LLC |b RECE |n rbeEB00696846 | ||
| 994 | |a 92 |b IZTAP | ||