Encapsulations:
Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series, presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and arom...
Saved in:
| Other Authors: | |
|---|---|
| Format: | Electronic eBook |
| Language: | English |
| Published: |
London
Academic Press
2016
|
| Series: | Nanotechnology in the agri-food industry
volume 2 |
| Subjects: | |
| Online Access: | Volltext |
| Summary: | Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series, presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as spray drying, melt injection, extrusion, coacervation, and emulsification. The materials used in nanoencapsulation include lipids, proteins, carbohydrates, cellulose, gums, and food grade polymers. Applications and benefits of nanoencapsulation such as controlled release, protections, and taste masking will be explained in detail |
| Item Description: | "Academic Press is an imprint of Elsevier." Includes bibliographical references and index |
| Physical Description: | 1 online resource illustrations |
| ISBN: | 0128043784 9780128043783 |
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| 520 | |a Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series, presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as spray drying, melt injection, extrusion, coacervation, and emulsification. The materials used in nanoencapsulation include lipids, proteins, carbohydrates, cellulose, gums, and food grade polymers. Applications and benefits of nanoencapsulation such as controlled release, protections, and taste masking will be explained in detail | ||
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| illustrated | Illustrated |
| indexdate | 2024-07-10T08:16:36Z |
| institution | BVB |
| isbn | 0128043784 9780128043783 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-030768147 |
| oclc_num | 951076067 |
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| physical | 1 online resource illustrations |
| psigel | ZDB-33-ESD ZDB-33-EBS |
| publishDate | 2016 |
| publishDateSearch | 2016 |
| publishDateSort | 2016 |
| publisher | Academic Press |
| record_format | marc |
| series2 | Nanotechnology in the agri-food industry |
| spelling | Encapsulations edited by Alexandru Mihai Grumezescu London Academic Press 2016 1 online resource illustrations txt rdacontent c rdamedia cr rdacarrier Nanotechnology in the agri-food industry volume 2 "Academic Press is an imprint of Elsevier." Includes bibliographical references and index Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series, presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as spray drying, melt injection, extrusion, coacervation, and emulsification. The materials used in nanoencapsulation include lipids, proteins, carbohydrates, cellulose, gums, and food grade polymers. Applications and benefits of nanoencapsulation such as controlled release, protections, and taste masking will be explained in detail TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Biotechnology fast Food industry and trade / Technological innovations fast Nanotechnology fast Food Biotechnology Food industry and trade Technological innovations Nanotechnology Grumezescu, Alexandru Mihai edt Erscheint auch als Druck-Ausgabe 9780128043073 Erscheint auch als Druck-Ausgabe 0128043075 http://www.sciencedirect.com/science/book/9780128043073 Verlag URL des Erstveröffentlichers Volltext |
| spellingShingle | Encapsulations TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Biotechnology fast Food industry and trade / Technological innovations fast Nanotechnology fast Food Biotechnology Food industry and trade Technological innovations Nanotechnology |
| title | Encapsulations |
| title_auth | Encapsulations |
| title_exact_search | Encapsulations |
| title_full | Encapsulations edited by Alexandru Mihai Grumezescu |
| title_fullStr | Encapsulations edited by Alexandru Mihai Grumezescu |
| title_full_unstemmed | Encapsulations edited by Alexandru Mihai Grumezescu |
| title_short | Encapsulations |
| title_sort | encapsulations |
| topic | TECHNOLOGY & ENGINEERING / Food Science bisacsh Food / Biotechnology fast Food industry and trade / Technological innovations fast Nanotechnology fast Food Biotechnology Food industry and trade Technological innovations Nanotechnology |
| topic_facet | TECHNOLOGY & ENGINEERING / Food Science Food / Biotechnology Food industry and trade / Technological innovations Nanotechnology Food Biotechnology Food industry and trade Technological innovations |
| url | http://www.sciencedirect.com/science/book/9780128043073 |
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