Engineering Foods for Bioactives Stability and Delivery

Inbunden, Engelska, 2016

Av Yrjö H. Roos, Yoav D. Livney, Yrjo H. Roos

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This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems.

Produktinformation

Utgivningsdatum2016-12-04
Mått155 x 235 x 30 mm
Vikt790 g
FormatInbunden
SpråkEngelska
SerieFood Engineering Series
Antal sidor420
Upplaga16001
FörlagSpringer-Verlag New York Inc.
ISBN9781493965939

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Authored Books Roos, Y.H. 1995. Phase Transitions in Foods. 360 p. Academic Press, Inc., San Diego, CA. Edited Books Bhandari, B. and Roos, Y.H. 2012. Food Materials Science and Engineering. Wiley Blackwell. In press. Roos, Y.H., Leslie, R.B. and Lillford, P.J. 1999. Water Management in the Design and Distribution of Quality Foods. 602p. Technomic Publishing Co., Inc., Lancaster, PA. Livney- Book Chapters: Published 1. Y. D. Livney, Complexes and conjugates of biopolymers for delivery of bioactive ingredients via food, in: Delivery and controlled release of Bioactives in foods and nutraceuticals, N. Garti (Ed.), Woodhead Publishing Ltd. Abington, Cambridge, England 2008. Accepted: 1. Y. D. Livney, Biopolymeric amphiphiles and their assemblies as functional food ingredients and nutraceutical delivery systems, in: Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals, N. Garti, D.J. McClements (Eds.), Woodhead Publishing Ltd. Abington, Cambridge, England 2012. 2. Y. D. Livney, Polyelectrolyte, properties, In: Ed. Werner Kunz, Encyclopedia of Applied Electrochemistry, Springer.

Recovery Technologies for Lipophilic Bioactives.- Recovery Technologies for Water-Soluble Bioactives: Advances in Membrane-Based Processes.- Industrial Production of Active Probiotics for Food Enrichment.- Microencapsulation Technologies.- Nanoencapsulation Technologies.- Encapsulation Efficiency and Capacity of Bioactive Delivery Systems.- β-Lactoglobulin-Based Nano and Microparticulate Systems for the Protection and Delivery of Bioactives.- Crystallization.- Freezing and Freeze-Drying.- Spray Drying of Bioactives.- Protective Performance of Delivery Systems in Production, Shelf Life and Digestion.- Food Extrusion.- Non-Thermal Stabilization Processes.- Chemical Stability: Browning and Oxidation.- Improvement of Bioaccessibility and Bioavailability: From Molecular Interactions to Delivery Systems.