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Nanoencapsulation technologies for the food and nutraceutical industries /
Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way, state-of-the-art details on techniques for nanoencapsulation of bioactive compounds in food and nutraceutical industries. The book addresses important modern technolog...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
London :
Elsevier Ltd. : Academic Press,
2017.
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| Temas: | |
| Acceso en línea: | Texto completo |
MARC
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| 020 | |z 9780128094365 | ||
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| 035 | |a (OCoLC)982287872 |z (OCoLC)982347784 |z (OCoLC)982401120 |z (OCoLC)982508993 |z (OCoLC)986540209 |z (OCoLC)1055349187 |z (OCoLC)1103262633 |z (OCoLC)1129378594 | ||
| 050 | 4 | |a TP374 | |
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| 082 | 0 | 4 | |a 664/.909 |2 23 |
| 245 | 0 | 0 | |a Nanoencapsulation technologies for the food and nutraceutical industries / |c edited by Seid Mahdi Jafari. |
| 264 | 1 | |a London : |b Elsevier Ltd. : |b Academic Press, |c 2017. | |
| 264 | 4 | |c �2017 | |
| 300 | |a 1 online resource | ||
| 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 Online resource; title from PDF title page (EBSCO, viewed April 18, 2017). | |
| 505 | 0 | |a Title page; Table of Contents; Copyright; Dedication; Front cover figure description; List of contributors; Preface; 1: An overview of nanoencapsulation techniques and their classification; Abstract; 1.1. Introduction; 1.2. Encapsulation in the food sector; 1.3. Microencapsulation techniques; 1.4. Nanoencapsulation of food ingredients and nutraceuticals; 1.5. Nanoencapsulation techniques; 1.6. Conclusions and final remarks; Part One: Lipid-Formulation Based Nanoencapsulation Technologies; 2: Encapsulation by nanoemulsions; Abstract; 2.1. Introduction. | |
| 505 | 8 | |a 2.2. Materials used for preparing nanoemulsions2.3. Preparation methods; 2.4. Structural emulsions; 2.5. Double emulsions; 2.6. Conclusions and further remarks; 3: Encapsulation by nanoliposomes; Abstract; 3.1. Introduction; 3.2. Design of liposomes; 3.3. Determination of encapsulation efficiency; 3.4. Encapsulation of hydrophilic materials; 3.5. Encapsulation of hydrophobic materials; 3.6. Novel techniques in the design of nanoliposomes; 3.7. Phytosomes: highly efficient delivery of phytochemicals; 3.8. Incorporation into food systems. | |
| 505 | 8 | |a 3.9. Bioactivities of nanoliposomal encapsulation systems3.10. Digestion of bioactive bearing nanoliposomes; 3.11. Conclusions and future perspectives; Acknowledgments; 4: Encapsulation by nanostructured lipid carriers; Abstract; 4.1. Introduction; 4.2. The logic behind the development of solid lipid nanoparticles; 4.3. First two generations of lipid nanoparticles: SLN vs. NLC; 4.4. The third generation: smartLipids; 4.5. Selection of ingredients for SLN/NLC production-screening; 4.6. Industrial relevant production processes: high pressure homogenization on lab scale. | |
| 505 | 8 | |a 4.7. Medium and large scale industrial production4.8. Regulatory aspects-nanotechnology; 4.9. Chemical stabilization of actives; 4.10. Controlled release-structures of particle matrix; 4.11. Oral delivery in mouth cavity-mechanisms; 4.12. Peroral bioavailability enhancement-mechanism and efficiency; 4.13. Examples of SLN and NLC formulations from food industry; 4.14. Examples of oral bioavailability enhancement; 4.15. Lipid nanoparticle products on the market; 4.16. Commercial suppliers of lipid nanoparticle concentrates; 4.17. Perspectives for food and nutraceutical products. | |
| 505 | 8 | |a Part Two: Natural Nanocarrier-Based Nanoencapsulation Technologies5: Nanocapsule formation by caseins; Abstract; 5.1. Introduction; 5.2. Nanoencapsulation of food bioactive components and nutraceuticals by caseins; 5.3. Advantages and disadvantages; 5.4. Insight for future work; 6: Nanocapsule formation by nanocrystals; Abstract; 6.1. Introduction; 6.2. Definitions of nanocrystals; 6.3. Special properties of nanocrystals; 6.4. Mechanisms of absorption enhancement; 6.5. Encapsulated (coated) nanocrystals; 6.6. Lab scale and industrial scale production of nanocrystals. | |
| 504 | |a Includes bibliographical references and index. | ||
| 520 | |a Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way, state-of-the-art details on techniques for nanoencapsulation of bioactive compounds in food and nutraceutical industries. The book addresses important modern technologies, including biopolymer based nano-particle formation techniques, formulation based processes, such as nano-liposomes and nano-emulsions, process based nano-encapsulation, such as electro-spinning and nano-spray drying, natural nano-carrier based processes, like casein and starch nano-particles, and other recent advances. This definitive reference manual is ideal for researchers and industry personnel who want to learn more about basic concepts and recent developments in nanotechnology research. Serves as a compendium of recent techniques and systems for nanoencapsulation of bioactive compounds Brings together basic concepts and the potential of nanoencapsulation technologies, also including their novel applications in functional foods and nutraceutical systems Includes biopolymer based nano-particle formation techniques, formulation based processes, process based nanoencapsulation, and nano-carrier based process. | ||
| 650 | 0 | |a Food |x Packaging. | |
| 650 | 0 | |a Microencapsulation. | |
| 650 | 6 | |a Aliments |x Conditionnement. |0 (CaQQLa)201-0043064 | |
| 650 | 6 | |a Microencapsulation. |0 (CaQQLa)201-0014961 | |
| 650 | 7 | |a TECHNOLOGY & ENGINEERING |x Food Science. |2 bisacsh | |
| 650 | 7 | |a Food |x Packaging |2 fast |0 (OCoLC)fst00930550 | |
| 650 | 7 | |a Microencapsulation |2 fast |0 (OCoLC)fst01019805 | |
| 700 | 1 | |a Jafari, Seid Mahdi, |e editor. | |
| 776 | 0 | 8 | |i Print version: |t Nanoencapsulation technologies for the food and nutraceutical industries. |d �2017 |z 9780128094365 |z 0128094362 |w (OCoLC)952385716 |
| 856 | 4 | 0 | |u https://sciencedirect.uam.elogim.com/science/book/9780128094365 |z Texto completo |