Micro/Nano Encapsulation of Active Food Ingredients (Acs Symposium Series)

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Micro/Nano Encapsulation of Active Food Ingredients (Acs Symposium Series)

Huang, Qingrong (EDT)/ Given, Peter (EDT)/ Qian, Michael (EDT)

ウェブストア価格 ¥17,167（本体¥15,607）
Oxford University Press Inc（2009/05発売）
外貨定価 UK£ 58.00
ポイント 156pt

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製本 Hardcover:ハードカバー版／ページ数 328 p.
言語 ENG
商品コード 9780841269644
DDC分類 664

Full Description

This book highlights recent innovation in encapsulation and controlled release technologies, as well as design principle of novel food delivery systems. In addition, it also provided some new directions and opportunities that can arise from the development of new nanostructured biomaterials for the fabrication of delivery vehicles and carriers for active food ingredients. This book is intended to be used as either a textbook or a reference that will give the
readers a good grasp of basic concepts and potentials of encapsulation technologies, as well as their novel applications in food systems.

Part I. New Strategies of Designing Micro/Nano Encapsulation Systems ; 1. Structural Design Principles for Improved Food Performance: Nano-Laminated Biopolymer Structures in Foods ; D. Julian McClements ; 2. The Assembly and Disassembly of Biopolyelectrolyte Multilayers and Their Potential in the Encapsulation and Controlled Release of Active Ingredients from Foods ; J. Moffat, R. Parker, T. R. Noel, D. Duta, and S. G. Ring ; 3. A Theoretical Self Consistent Field Study of Mixed Interfacial Biopolymer Films ; Rammile Ettelaie, Anna Akinshina, and Eric Dickinson ; 4. Modulating Lipid Delivery in Food Emulsions ; Peter J. Wilde, Michael J. Ridout, Alan R. Mackie, Martin S. J. Wickham, and Richard M. Faulks ; 5. Protein Structures as Delivery Vehicles in Foods ; Paul R. Smith and Mark Plunkett ; 6. Nano- and Microparticles from Globular Proteins: Applications to Controlled Release of Food Ingredients ; Muriel Subirade, Lingyun Chen, and Christian Mercier ; 7 Design of Single Surfactant Microemulsion ; Nabil Naouli and Henri L. Rosano ; 8. Nano-encapsulation Systems Based on Milk Proteins and Phospholipids ; Harjinder Singh, Aiqain Ye, and Abby Thompson ; 9. Controlled Self-Organization of Zein Nanostructures for Encapsulation of Food Ingredients ; Graciela W. Padua and Qin Wang ; 10. Real Time Monitoring of Interactions in Oil-in-Water Emulsions: Diffusing Wave and Ultrasonic Spectroscopy ; Marcela Alexander, Jinru Liu, Milena Corredig ; 11. Droplet-Size Dependent Solubilization and Crystallization of Lipids in O/W Emulsion ; N. Hasuo, T. Sonoda, S. Ueno, and K. Sato ; Part II. Micro/Nano Encapsulation for Food Applications ; 12. Benefits of a Soy Lecithin Based Nanotechnology for the Animal and Human Food Industry ; Scott E. Peters, Charles H. Brain ; 13. Enhancing Stability and Oral Bioavailability of Polyphenols using Nanoemulsions ; Xiaoyong Wang, Yu-wen Wang, Qingrong Huang ; 14. Materials for Encapsulation of Food Ingredients: Understanding the Properties to Find Practical Solutions ; C. McCrae, S. Debon, B. Guthrie, J. Heigis, G. Mondro, and W. Shieh ; 15. Approaches to Encapsulation of Active Food Ingredients in Spray Drying ; Anna Millqvist-Fureby ; 16. Delivering Flavor: From the Molecular to the Sensory Level ; Andrew John Taylor, Rob ST. Linforth, Joanne Hort ; 17. Flavor Delivery Via Lipid Encapsulation: Flavor Retention in Cake and Loaf Volume in Bread ; John Finney and Gary Reineccius ; 18. Shelf Life and Flavor Release of Coacervated Orange Oil ; Deborah J Paetznick and Gary Reineccius