Nanoencapsulation of Food Bioactive Ingredients Principles and Applications
Coordonnateur : Jafari Seid Mahdi
Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of compounds and giving detailed examples of the issues faced in their nano-encapsulation. The book addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors, essential oils, fish oil and essential fatty acids, and other related ingredients. As a definitive manual for researchers and industry personnel working, or interested in, various branches of encapsulation for food ingredients and nutraceutical purposes, users will find this a great reference.
2. Nano-encapsulation of natural food colorants
3. Nano-encapsulation of phenolic compounds and antioxidants
4. Nano-encapsulation of food antimicrobial agents
5. Nano-encapsulation of vitamins
6. Nano-encapsulation of fish oil and essential fatty acids
7. Nano-encapsulation of flavors and essential oils
8. Nano-encapsulation of enzymes, bioactive peptides and biological molecules
9. Nano-encapsulation of other food ingredients
10. Controlled release of bioactive components from nano-capsules
11. Analysis and characterization of nano-encapsulated food ingredients
12. Conclusion, future trends, and regulatory issues
researchers, industrials, academics, students, and those who are working or interested in various branches of encapsulation for the food ingredients and nutraceutical purposes.
- Explains different categories of nanoencapsulated food ingredients, covering their applications, nanoencapsulation techniques, release mechanisms and characterization methods
- Addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors and essential oils
- Provides a deep understanding and potential of nanoencapsulated food ingredients, as well as their novel applications in functional foods and nutraceutical systems
Date de parution : 05-2017
Ouvrage de 500 p.
15x22.8 cm
Thème de Nanoencapsulation of Food Bioactive Ingredients :
Mots-clés :
Antioxidants; Bioactive compounds; Bioactive properties; Bioavailability; Carbohydrate; Characterization; Classification; Controlled release; DNA; Emulsions; Encapsulation; Enzymes; Essential fatty acids; Essential oil; Fish oils; Flavors; Food; Food antimicrobials; Food fortification; Food industries; Food ingredients; Food safety; Foods; Liposomes; Nanocapsules; Nanocarriers; Nanoencapsulated minerals; Nanoencapsulation; Nanogels; Nanotechnology; Nanotubes; Natural colors; Peptides; Phenolic compounds; Pigments; Protein; Proteins; Release; Safety; Stability; Techniques; Toxicity; Vitamins