Recent developments in nanoparticle and microparticle delivery systems are revolutionizing delivery systems in the food industry. These developments have the potential to solve many of the technical challenges involved in creating encapsulation, protection, and delivery of active ingredients, such as colors, flavors, preservatives, vitamins, minerals, and nutraceuticals. Nanoparticle- and Microparticle-based Delivery Systems: Encapsulation, Protection and Release of Active Compounds explores various types of colloidal delivery systems available for encapsulating active ingredients, highlighting their relative advantages and limitations and their use.
Written by an international authority known for his clear and rigorous technical writing style, this book discusses the numerous kinds of active ingredients available and the issues associated with their encapsulation, protection, and delivery. The author takes a traditional colloid science approach and emphasizes the practical aspects of formulation of particulate- and emulsion-based delivery systems with food applications. He then covers the physicochemical and mechanical methods available for manufacturing colloidal particles, highlighting the importance of designing particles for specific applications.
The book includes chapters devoted specifically to the three major types of colloidal delivery systems available for encapsulating active ingredients in the food industry: surfactant-based, emulsion-based, and biopolymer-based. It then reviews the analytical tools available for characterizing the properties of colloidal delivery systems, presents the mathematical models for describing their properties, and highlights the factors to consider when selecting an appropriate delivery system for a particular application backed up by specific case studies.
Based on insight from the author’s own experience, the book describes why delivery systems are needed, the important factors to consider when designing them, methods of characterizing them, and specific examples of the range of food-grade delivery systems available. It gives you the necessary knowledge, understanding, and appreciation of developments within the current research literature in this rapidly growing field and the confidence to perform reliable experimental investigations according to modern international standards.
Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.
David Julian McClements is a Professor at the Department of Food Science at the University of Massachusetts. He specializes in the areas of food biopolymers and colloids, and in particular on the development of food-based structured delivery systems for bioactive components. Dr McClements received his Ph.D. in Food Science (1989) at the University of Leeds (United Kingdom). He then did Post Doctoral Research at the University of Leeds, University of California (Davis) and University College Cork (Ireland). Dr McClements is the sole author of the first and second editions of "Food Emulsions: Principles, Practice and Techniques", co-author of "Advances in Food Colloids" with Prof. Eric Dickinson, and co-editor of "Developments in Acoustics and Ultrasonics", "Understanding and Controlling the Microstructure of Complex Foods", "Designing Functional Foods" and "Oxidation in Foods and Beverages (Volumes 1 and 2)" and "Encapsulation and Delivery Systems for Food Ingredients and Nutraceuticals". In addition, he has published over 460 scientific articles in peer-reviewed journals (with a H-index of 55). Dr McClements has previously received awards from the American Chemical Society, American Oil Chemists Society, Institute of Food Technologists, and University of Massachusetts in recognition of his scientific achievements. His research has been funded by grants from the United States Department of Agriculture, National Science Foundation, US Department of Commerce, Dairy Management Incorporated, and the food industry. He is member of the editorial boards of a number of journals, and has organized workshops, symposia and conferences in the field of food colloids, food emulsions, and delivery systems.
Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.
EUR 28,59 per la spedizione da Regno Unito a Italia
Destinazione, tempi e costiEUR 7,66 per la spedizione da U.S.A. a Italia
Destinazione, tempi e costiDa: Books Puddle, New York, NY, U.S.A.
Condizione: New. pp. 572. Codice articolo 26104368356
Quantità: 1 disponibili
Da: Majestic Books, Hounslow, Regno Unito
Condizione: New. pp. 572 Approx. 50 to 75 equations This item is printed on demand. Codice articolo 105854779
Quantità: 1 disponibili
Da: Biblios, Frankfurt am main, HESSE, Germania
Condizione: New. pp. 572. Codice articolo 18104368366
Quantità: 1 disponibili
Da: Chiron Media, Wallingford, Regno Unito
Hardcover. Condizione: New. Codice articolo 6666-TNFPD-9781482233155
Quantità: 5 disponibili
Da: moluna, Greven, Germania
Gebunden. Condizione: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. David Julian McClements is a Professor at the Department of Food Science at the University of Massachusetts. He specializes in the areas of food biopolymers and colloids, and in particular on the development of food-based structured delivery systems for . Codice articolo 596054127
Quantità: Più di 20 disponibili
Da: Mispah books, Redhill, SURRE, Regno Unito
Hardcover. Condizione: Like New. Like New. book. Codice articolo ERICA75814822331505
Quantità: 1 disponibili
Da: GreatBookPricesUK, Woodford Green, Regno Unito
Condizione: New. Codice articolo 21449916-n
Quantità: Più di 20 disponibili
Da: GreatBookPrices, Columbia, MD, U.S.A.
Condizione: As New. Unread book in perfect condition. Codice articolo 21449916
Quantità: Più di 20 disponibili
Da: PBShop.store UK, Fairford, GLOS, Regno Unito
HRD. Condizione: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Codice articolo L1-9781482233155
Quantità: Più di 20 disponibili
Da: Ria Christie Collections, Uxbridge, Regno Unito
Condizione: New. In. Codice articolo ria9781482233155_new
Quantità: Più di 20 disponibili