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Encapsulation technologies and delivery systems for food ingredients and nutraceuticals (Woodhead Publishing Series in Food Science, Technology and Nutrition)
Hardcover. Woodhead Publishing 2012-10-31.
ISBN 9780857091246
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Publisher description
Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. The editors and contributors provide a comprehensive guide to current and emerging techniques in this field.
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, which reviews spray drying, cooling and chilling, co-extrusion, fluid bed microencapsulation, microencapsulation methods based on biopolymer phase separation, and gelation phenomena in aqueous media. Chapters in the third section 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, the conclusion reviews characterization and applications of delivery systems, providing industry perspectives on flavor, fish oil, iron micronutrient and probiotic delivery systems
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Encapsulation technologies and delivery systems for food ingredients and nutraceuticals
Book reviews » Encapsulation technologies and delivery systems for food ingredients and nutraceuticals (Woodhead Publishing Series in Food Science, Technology and Nutrition)
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