cdc-coteauxdegaronne
» » Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals (Woodhead Publishing Series in Food Science, Technology and Nutrition)
eBook Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals (Woodhead Publishing Series in Food Science, Technology and Nutrition) ePub

eBook Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals (Woodhead Publishing Series in Food Science, Technology and Nutrition) ePub

by Nissim Garti

  • ISBN: 1845691458
  • Category: Engineering
  • Subcategory: Engineering
  • Author: Nissim Garti
  • Language: English
  • Publisher: Woodhead Publishing; 1 edition (February 8, 2008)
  • Pages: 496
  • ePub book: 1336 kb
  • Fb2 book: 1388 kb
  • Other: rtf mobi txt mbr
  • Rating: 4.8
  • Votes: 948

Description

This Series is widely-admired for its quality, breadth and depth of coverage. Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals.

This Series is widely-admired for its quality, breadth and depth of coverage. There is an extensive coverage of food quality, sensory science, understanding consumers, product development, cereal and grain science.

Woodhead Publishing Series in Food Science, Technology and Nutrition. Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. View on ScienceDirect. Delivery and controlled release systems are an essential way to achieve these aims.

Ramon and D. Danino, Technion ± Israel Institute of Technology, Israel .

Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals A volume in Woodhead Publishing Series in Food Science, Technology and Nutrition Lipid self-assembled particles for the delivery of nutraceuticals Pages 207-233, O. Ramon and D. Chapter · January 2008 with 30 Reads.

series Woodhead Publishing Series in Food Science, Technology and Nutrition. Part two addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of structured lipids, micro- and nano-emulsions, materials, complexes and conjugates of biopolymers, and starch as an encapsulation material for delivery of functional food ingredients, are all considered.

Bioactive delivery for dry systems in food or pharmaceutical applications typically involves granular biopolymer glasses from which the release of the bioactive molecules is triggered by water in the application (Benczédi, 1999; Ubbink and Krüger, 2006; Garti, 2008).

Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect.

Woodhead Publishing Food Science, Technology and Nutrition. Part 2 Materials and techniques for controlled release and delivery of nutrients: Structured lipids as delivery systems; Micro- and nano-emulsions for delivery of functional food ingredients; Emulsion droplet interfacial engineering to deliver bioactive lipids into functional foods; Lipid self-assembled particles for the delivery of nutraceuticals; Complexes and conjugates of biopolymers for delivery of bioactive ingredients via food; materials.

Livney- Book Chapters: Published 1. Y. D. Livney, Complexes and conjugates of biopolymers for delivery of bioactive ingredients via food, in: Delivery and controlled release of Bioactives in foods and nutraceuticals, N. Garti (E., Woodhead Publishing Ltd. Abington, Cambridge. Abington, Cambridge, England 2008. Accepted: 1. Livney, Biopolymeric amphiphiles and their assemblies as functional food ingredients and nutraceutical delivery systems, in: Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals, N. Garti, .

Author Garti, Nissim, Garti, . Garti, N. ISBN 1845691458. ISBN13: 9781845691455. More Books . ABOUT CHEGG. Corporate Development.

Published: 1 January 2008. by Elsevier BV. in Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals. Delivery and Controlled Release of Bioactives in Foods and Nutraceuticals ; doi:10.

Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimise these systems to maximise the health-promoting properties of food products.Opening chapters review factors affecting nutrient bioavailability and methods to test delivery system efficacy. Part two addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of structured lipids, micro- and nano-emulsions, food-protein-derived materials, complexes and conjugates of biopolymers, and starch as an encapsulation material for delivery of functional food ingredients, are all considered. Part three discusses the delivery and controlled release of particular nutraceuticals such as antioxidants and vitamins, folic acid, probiotics, fish oils and proteins. Part four covers regulatory issues and future trends in bioactives and nutraceuticals.Edited by a leading expert in the field, Delivery and controlled release of bioactives in foods and nutraceuticals is a valuable reference for those working in the food industry and particularly those developing nutraceuticals.Reviews techniques to optimise the delivery and release of bioactives in foodDiscusses the factors that affect nutrient bioavailability and methods to test delivery system efficacyAddresses materials used and specific techniques for delivery and release