Advances in Liposomal Technology in Food, Supplements and Nutraceuticals

個数：

予約

Advances in Liposomal Technology in Food, Supplements and Nutraceuticals

Gopi, Sreeraj (EDT)/ Amalraj, Augustine (EDT)/ Wang, Rui (EDT)

ウェブストア価格 ¥51,744（本体¥47,040）
Royal Society of Chemistry（2025/12発売）
外貨定価 US$ 250.00
ポイント 470pt

現在予約受付中です。出版後の入荷・発送となります。
（重要：表示されている発売日は予定となり、発売が延期、中止、生産限定品で商品確保ができないなどの理由により、ご注文をお取消しさせていただく場合がございます。予めご了承ください。）

●3Dセキュア導入とクレジットカードによるお支払いについて

【入荷遅延について】
世界情勢の影響により、海外からお取り寄せとなる洋書・洋古書の入荷が、表示している標準的な納期よりも遅延する場合がございます。
おそれいりますが、あらかじめご了承くださいますようお願い申し上げます。

◆画像の表紙や帯等は実物とは異なる場合があります。

◆ウェブストアでの洋書販売価格は、弊社店舗等での販売価格とは異なります。
また、洋書販売価格は、ご注文確定時点での日本円価格となります。
ご注文確定後に、同じ洋書の販売価格が変動しても、それは反映されません。

製本 Hardcover:ハードカバー版／ページ数 320 p.
言語 ENG
商品コード 9781837673995

Full Description

Liposomal technology plays a significant role in encapsulation of various bioactive compounds to improve stability and bioavailability. Benefits have been seen in applying this technology to foods, supplements and nutraceuticals, particularly in industrial settings. This comprehensive book highlights recent research on liposomal technologies and their potential applications in these areas.

Starting with an introduction and overview of liposome design, development and structure, exploration of the advantages and feasibility of liposomes in infant formulae, encapsulation of food relevant enzymes, vitamins, food preservatives and development of sport and exercise nutrition follow. The book discusses various preclinical and clinical studies and describes regulatory guidelines and protocols for utilization of liposomes in food science.

Provided mainly for researchers and industrialists in the food and nutraceutical sectors, this book benefits those in multidisciplinary fields investigating the possibilities provided by the liposomal technology.

Introduction and Overview of Liposomes
Liposomes: Design, Development, Structure, Composition, Types and Related Techniques
Liposome Composition in Food and Nutraceutical Supplements: Design, Synthesis, Characterization and Applications
Application of Liposomal Technology in Food and Nutraceutical Supplements: Processing, Preservation and Safety Assessment
Liposomal Technology: An Approach to Overcome Bioavailability Changes of Foods and Nutraceuticals
Digestive Behaviour, Challenges and Absorption Mechanism of Liposomes in Food and Nutraceutical Supplements
Liposomal Delivery Systems for Herbal Extractions and Natural Products
Roles of Liposomes in Food Preservatives and Freshness Monitoring Applications
Benefits of Liposomes in Vitamins and Minerals in Nutraceutical Supplements
Liposomal Technology: A New Frontier for Sports and Exercise Nutrition
Liposomes and Lipid Bilayers as Biosensors in the Food and Nutraceutical Sectors
Recent Demand for Food Approved Liposomal Formulations in the Food, Nutraceutical and Safety Sectors
Regulatory Guidelines and Protocol for Utilization of Liposomes in the Food and Nutraceutical Sectors
Liposomes in the Food and Nutraceutical Industries: Current Status, Challenges and Future Scope