ISBN 10: 1118292332 / ISBN 13: 9781118292334
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Brand New, Unread Copy in Perfect Condition. A+ Customer Service! Summary: Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or droplets of a food are surrounded by a coating to give small capsules. Codice inventario libreria

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Riassunto:

Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or droplets of a food are surrounded by a coating to give small capsules. These capsules can be imagined as tiny uniform spheres, in which the particles at the core are protected from outside elements by the protective coating. For example, vitamins can be encapsulated to protect them from the deterioration they would undergo if they were exposed to oxygen. 

This book highlights the principles, applications, toxicity and regulation of nano- and microencapsulated foods.

Section I describes the theories and concepts of nano- and microencapsulation for foods adapted from pharmaceutical areas, rationales and new strategies of encapsulation, and protection and controlled release of food ingredients.

Section II looks closely at the nano- and microencapsulation of food ingredients, such as vitamins, minerals, phytochemical, lipid, probiotics and flavors. This section provides a variety of references for functional food ingredients with various technologies of nano particles and microencapsulation. This section will be helpful to food processors and will deal with food ingredients for making newly developed functional food products.

Section III covers the application of encapsulated ingredients to various foods, such as milk and dairy products, beverages, bakery and confectionery products, and related food packaging materials.

Section IV touches on other related issues in nano- and microencapsulation, such as bioavailability, bioactivity, potential toxicity and regulation. 

From the Back Cover:

Nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural, and food
industries. In pharmaceuticals, encapsulation is a familiar concept, allowing for the slow release of a dose of
a drug into the body. The same principle can be applied to foods to better control their various characteristics, for example, their bioavailability, bioactivity, or toxicity. By controlling the rate at which a food material is released to the body, it is possible to more accurately predict and measure the body’s reactions to it. Flavours, minerals,
lipids, and probiotics may all be encapsulated for controlled release. A particular area of interest is functional foods (foods which can bestow a health benefit beyond their nutritional value alone) – encapsulation allows the controlled delivery and release of functional food ingredients, which helps researchers to better understand their specific health benefits.

Nano- and Microencapsulation for Foodshighlights the principles, applications, toxicity, and regulation of nano- and microencapsulated foods. Section I describes the theories and concepts of nano- and microencapsulation for foods adapted from pharmaceutical areas, rationales and new strategies of encapsulation, and protection and controlled release of food ingredients. Section II examines the nano- and microencapsulation of food ingredients, such as vitamins, minerals, phytochemical, lipid, probiotics, and flavours. Section III focuses on the bioactivity, potential toxicity and regulation of nanomaterial, and encapsulated ingredients.

This book will be highly beneficial to researchers, academics, and anyone seeking information about current trends in the nanofood science sector. It will also help food companies to develop new nanotechnology for major problems, such as the development of functional coatings to enhance long term stability of food products. As well as applications to foods and food products, the book also includes a chapter on the application of nano- and
microencapsulation to food packaging materials, enhancing the book’s food industry focus. Overall, this book represents a new base for the development of nanofoods and nanomaterials, and an important reference source for the nanoresearch sector.

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Descrizione libro John Wiley Sons Inc, United States, 2014. Hardback. Condizione libro: New. 1. Auflage. Language: English . Brand New Book. Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or droplets of a food are surrounded by a coating to give small capsules. These capsules can be imagined as tiny uniform spheres, in which the particles at the core are protected from outside elements by the protective coating. For example, vitamins can be encapsulated to protect them from the deterioration they would undergo if they were exposed to oxygen. This book highlights the principles, applications, toxicity and regulation of nano- and microencapsulated foods. Section I describes the theories and concepts of nano- and microencapsulation for foods adapted from pharmaceutical areas, rationales and new strategies of encapsulation, and protection and controlled release of food ingredients. Section II looks closely at the nano- and microencapsulation of food ingredients, such as vitamins, minerals, phytochemical, lipid, probiotics and flavors. This section provides a variety of references for functional food ingredients with various technologies of nano particles and microencapsulation. This section will be helpful to food processors and will deal with food ingredients for making newly developed functional food products. Section III covers the application of encapsulated ingredients to various foods, such as milk and dairy products, beverages, bakery and confectionery products, and related food packaging materials. Section IV touches on other related issues in nano- and microencapsulation, such as bioavailability, bioactivity, potential toxicity and regulation. Codice libro della libreria AAH9781118292334

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Descrizione libro John Wiley Sons Inc, United States, 2014. Hardback. Condizione libro: New. 1. Auflage. Language: English . Brand New Book. Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or droplets of a food are surrounded by a coating to give small capsules. These capsules can be imagined as tiny uniform spheres, in which the particles at the core are protected from outside elements by the protective coating. For example, vitamins can be encapsulated to protect them from the deterioration they would undergo if they were exposed to oxygen. This book highlights the principles, applications, toxicity and regulation of nano- and microencapsulated foods. Section I describes the theories and concepts of nano- and microencapsulation for foods adapted from pharmaceutical areas, rationales and new strategies of encapsulation, and protection and controlled release of food ingredients. Section II looks closely at the nano- and microencapsulation of food ingredients, such as vitamins, minerals, phytochemical, lipid, probiotics and flavors. This section provides a variety of references for functional food ingredients with various technologies of nano particles and microencapsulation.This section will be helpful to food processors and will deal with food ingredients for making newly developed functional food products. Section III covers the application of encapsulated ingredients to various foods, such as milk and dairy products, beverages, bakery and confectionery products, and related food packaging materials. Section IV touches on other related issues in nano- and microencapsulation, such as bioavailability, bioactivity, potential toxicity and regulation. Codice libro della libreria AAH9781118292334

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Descrizione libro John Wiley & Sons Inc. Hardback. Condizione libro: new. BRAND NEW, Nano- and Microencapsulation for Foods, Hae-Soo Kwak, Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or droplets of a food are surrounded by a coating to give small capsules. These capsules can be imagined as tiny uniform spheres, in which the particles at the core are protected from outside elements by the protective coating. For example, vitamins can be encapsulated to protect them from the deterioration they would undergo if they were exposed to oxygen. This book highlights the principles, applications, toxicity and regulation of nano- and microencapsulated foods. Section I describes the theories and concepts of nano- and microencapsulation for foods adapted from pharmaceutical areas, rationales and new strategies of encapsulation, and protection and controlled release of food ingredients. Section II looks closely at the nano- and microencapsulation of food ingredients, such as vitamins, minerals, phytochemical, lipid, probiotics and flavors. This section provides a variety of references for functional food ingredients with various technologies of nano particles and microencapsulation. This section will be helpful to food processors and will deal with food ingredients for making newly developed functional food products. Section III covers the application of encapsulated ingredients to various foods, such as milk and dairy products, beverages, bakery and confectionery products, and related food packaging materials. Section IV touches on other related issues in nano- and microencapsulation, such as bioavailability, bioactivity, potential toxicity and regulation. Codice libro della libreria B9781118292334

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