The Resource Nano- and microencapsulation for foods, edited by Hae-Soo Kwak

Nano- and microencapsulation for foods, edited by Hae-Soo Kwak

Label
Nano- and microencapsulation for foods
Title
Nano- and microencapsulation for foods
Statement of responsibility
edited by Hae-Soo Kwak
Contributor
Editor
Subject
Language
eng
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. 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, app
Cataloging source
DLC
Dewey number
641.3/08
Index
index present
LC call number
TX553.A3
Literary form
non fiction
Nature of contents
  • dictionaries
  • bibliography
Label
Nano- and microencapsulation for foods, edited by Hae-Soo Kwak
Publication
Bibliography note
Includes bibliographical references and index
http://library.link/vocab/branchCode
  • net
Carrier category
online resource
Carrier category code
cr
Carrier MARC source
rdacarrier
Content category
text
Content type code
txt
Content type MARC source
rdacontent
Contents
  • Cover; Title Page; Copyright; Contents; List of Contributors; Preface; Chapter 1 Overview of Nano- and Microencapsulation for Foods; 1.1 Introduction; 1.2 Nano- or microencapsulation as a rich source of delivery of functional components; 1.3 Wall materials used for encapsulation; 1.4 Techniques used for the production of nano- or microencapsulation of foods; 1.5 Characterization of nano- or microencapsulated functional particles; 1.6 Fortification of foods through nano- or microcapsules; 1.7 Nano- or microencapsulation technologies: industrial perspectives and applications in the food market
  • 1.8 Overview of the bookAcknowledgments; References; Part I Concepts and rationales of nano- and microencapsulation for foods; Chapter 2 Theories and Concepts of Nano Materials, Nano- and microencapsulation; 2.1 Introduction; 2.2 Materials used for nanoparticles, nano- and microencapsulation; 2.2.1 Polymers; 2.3 Nano- and microencapsulation techniques; 2.3.1 Chemical methods; 2.3.2 Physico-chemical methods; 2.3.3 Other methods; 2.3.4 Factors influencing optimization; 2.4 Pharmaceutical and nutraceutical applications; 2.4.1 Various delivery routes for nano- and microencapsulation systems
  • 2.5 Food ingredients and nutraceutical applications2.5.1 Background and definitions; 2.5.2 Nanomaterials, nano- and microencapsulation in nutraceuticals; 2.6 Conclusion; References; Chapter 3 Rationales of Nano- and Microencapsulation for Food Ingredients; 3.1 Introduction; 3.2 Factors affecting the quality loss of food ingredients; 3.2.1 Oxygen; 3.2.2 Light; 3.2.3 Temperature; 3.2.4 Adverse interaction; 3.2.5 Taste masking; 3.3 Case studies of food ingredient protection through nano- and microencapsulation; 3.3.1 Vitamins; 3.3.2 Enzymes; 3.3.3 Minerals; 3.3.4 Phytochemicals; 3.3.5 Lipids
  • 3.3.6 Probiotics3.3.7 Flavors; 3.4 Conclusion; References; Chapter 4 Methodologies Used for the Characterization of Nano- and Microcapsules; 4.1 Introduction; 4.2 Methodologies used for the characterization of nano- and microcapsules; 4.2.1 Particle size and particle size distribution; 4.2.2 Zeta potential measurement; 4.2.3 Morphology; 4.2.4 Membrane flexibility; 4.2.5 Stability; 4.2.6 Encapsulation efficiency; 4.3 Conclusion; Acknowledgements; References; Chapter 5 Advanced Approaches of Nano- and Microencapsulation for Food Ingredients; 5.1 Introduction
  • 5.2 Nanoencapsulation based on the microencapsulation technology5.3 Classification of the encapsulation system; 5.3.1 Nanoparticle or microparticle; 5.3.2 Structural encapsulation systems; 5.4 Preparation methods for the encapsulation system; 5.4.1 Emulsification; 5.4.2 Precipitation; 5.4.3 Desolvation; 5.4.4 Ionic gelation; 5.5 Application of the encapsulation system in food ingredients; 5.6 Conclusion; References; Part II Nano- and microencapsulations of food ingredients; Chapter 6 Nano- and Microencapsulation of Phytochemicals; 6.1 Introduction; 6.2 Classification of phytochemicals
Control code
ocn869460728
Extent
1 online resource
Form of item
online
Isbn
9781118292297
Lccn
2014003758
Media category
computer
Media MARC source
rdamedia
Media type code
c
http://library.link/vocab/recordID
.b33717862
Specific material designation
remote
System control number
  • (OCoLC)869460728
  • pebcs1118292294

Library Locations

    • Deakin University Library - Geelong Waurn Ponds CampusBorrow it
      75 Pigdons Road, Waurn Ponds, Victoria, 3216, AU
      -38.195656 144.304955
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