Handbook of Encapsulation and Controlled Release

The Handbook of Encapsulation and Controlled Release covers the entire field, presenting the fundamental processes involved and exploring how to use those processes for different applications in industry. Written at a level comp

Author: Munmaya Mishra

Publisher: CRC Press

ISBN: 9781482232349

Category: Medical

Page: 1544

View: 890

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The field of encapsulation, especially microencapsulation, is a rapidly growing area of research and product development. The Handbook of Encapsulation and Controlled Release covers the entire field, presenting the fundamental processes involved and exploring how to use those processes for different applications in industry. Written at a level comp

Applications of Encapsulation and Controlled Release

These proteins are often conjugated with polysaccharides to improve the encapsulation and controlled release properties. Maltodextrins and other modified starches are also largely used as encapsulation matrices due to their low cost and ...

Author: Munmaya K. Mishra

Publisher: CRC Press

ISBN: 9781000566925

Category: Medical

Page: 474

View: 884

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The field of encapsulation, especially microencapsulation, is a rapidly growing area of research and product development. Applications of Encapsulation and Controlled Release offers a broad perspective on a variety of applications and processes, including, up-to-date research, figures, tables, illustrations, and references. Written at a level comprehensible to non-experts, it is a rich source of technical information and current practices in research and industry.

Encapsulation and Controlled Release

Encapsulation and controlled release combines basic information on the subject with details of the latest research, making it suitable for both newcomers to the field and those with experience of encapsulation technology.

Author: D R Karsa

Publisher: Elsevier

ISBN: 9781845698218

Category: Technology & Engineering

Page: 178

View: 882

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Encapsulation and controlled release combines basic information on the subject with details of the latest research, making it suitable for both newcomers to the field and those with experience of encapsulation technology. It will also be of great interest to those working on water-soluble or dispersible polymers, as well as application chemists and biochemists in diverse areas.

Encapsulation and Controlled Release Technologies in Food Systems

This book attempts to illustrate various aspects of encapsulation and controlled release applications in food systems using practical examples. These examples will give the reader an appreciation for the delicate art of ...

Author: Jamileh M. Lakkis

Publisher: John Wiley & Sons

ISBN: 9781118733523

Category: Science

Page: 408

View: 196

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The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization. This book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications.

Encapsulation and Controlled Release Technologies in Food Systems

This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects.

Author: Dr Jamileh M. Lakkis

Publisher: John Wiley & Sons

ISBN: 9781118946886

Category: Technology & Engineering

Page: 408

View: 353

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The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization. This book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications.

Encapsulation and Controlled Release of Food Ingredients

a controlled release capsule ) . When one thinks of the possible applications of coacervation as a means of encapsulating food ingredients , its advantage of controlled crosslinking ( release ) comes to mind .

Author: Sara J. Risch

Publisher: Amer Chemical Society

ISBN: UOM:39015034003783

Category: Language Arts & Disciplines

Page: 232

View: 410

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Reviews the major methods used to encapsulate food ingredients, including spray drying, spray chilling and cooling, fluidized bed coating, liposome entrapment, rotational suspension separation, extrusion and inclusion complexation. Provides information on the types of carriers used for encapsulation and controlled release. Presents recent research on practical applications of encapsulation and on how encapsulates perform in food products. Reviews patents in the field of encapsulation and controlled release. Provides current and detailed information on emerging methods, including liposomes and coacervation.

Encapsulation Technologies for Active Food Ingredients and Food Processing

In: LakkisJM (ed) Encapsulation and controlled release technologies in food systems. ... Colloids Surf A Physicochem Eng Asp 288:52–61 Chen C-C, Wagner G (2004) Vitamin E nanoparticle for beverage applications.

Author: N.J. Zuidam

Publisher: Springer Science & Business Media

ISBN: 9781441910080

Category: Technology & Engineering

Page: 400

View: 975

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Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed overview of the encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia or R&D about both the delivery of food compounds via encapsulation and food processing using immobilized cells or enzymes. The structure of the book is according to the use of encapsulates for a specific application. Emphasis is placed on strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes. The first part of the book reviews general technologies, food-grade materials, and characterization methods for encapsulates. The second part discusses encapsulates of active ingredients (e.g., aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications. The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine, dairy, meat), and food production (e.g., sugar conversion, production of organic acids or amino acids, hydrolysis of triglycerides). Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work in both industry or academia, and they have brought together in this book contributions from both fields.

Application of Nano Microencapsulated Ingredients in Food Products

applications, it is important to properly control the release kinetics, that is, slow and sustained release versus a burst-like release. The integrity of the shell surrounding the core that contains the encapsulated molecule and its ...

Author:

Publisher: Academic Press

ISBN: 9780128165195

Category: Technology & Engineering

Page: 548

View: 811

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Application of Nano/Microencapsulated Ingredients in Food Products, a volume in the Nanoencapsulation in the Food Industry series, presents applications of nano/micro-encapsulated ingredients such as vitamins, minerals, flavors, colorants, enzymes, probiotics antioxidants and many other bioactive components in different groups of food products. Each chapter explores nano/microencapsulated ingredients in food products, including beverages, cereal flours and bakery products, meat, oils and fats, salt, spices and seasonings, functional supplements, and in chewing gum. In addition, the book explores active food packaging and edible coatings with nano/microencapsulated ingredients. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. Clarifies which nanoencapsulated ingredients can be applied for different food products Thoroughly explores the influence of nanoencapsulated ingredients on the qualitative properties of different food products

Nano and Microencapsulation for Foods

Overall, this book represents a new base for the development of nanofoods and nanomaterials, and an important reference source for the nanoresearch sector.

Author: Hae-Soo Kwak

Publisher: John Wiley & Sons

ISBN: 9781118292297

Category: Technology & Engineering

Page: 432

View: 737

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Today, nano- and microencapsulation are increasingly beingutilized in the pharmaceutical, textile, agricultural and foodindustries. Microencapsulation is a process in which tiny particlesor droplets of a food are surrounded by a coating to give smallcapsules. These capsules can be imagined as tiny uniform spheres,in which the particles at the core are protected from outsideelements by the protective coating. For example, vitamins can beencapsulated to protect them from the deterioration they wouldundergo if they were exposed to oxygen. This book highlights the principles, applications, toxicity andregulation of nano- and microencapsulated foods. Section I describes the theories and concepts of nano- andmicroencapsulation for foods adapted from pharmaceutical areas,rationales and new strategies of encapsulation, and protection andcontrolled release of food ingredients. Section II looks closely at the nano- and microencapsulation offood ingredients, such as vitamins, minerals, phytochemical, lipid,probiotics and flavors. This section provides a variety ofreferences for functional food ingredients with varioustechnologies of nano particles and microencapsulation. This sectionwill be helpful to food processors and will deal with foodingredients for making newly developed functional foodproducts. Section III covers the application of encapsulated ingredientsto various foods, such as milk and dairy products, beverages,bakery and confectionery products, and related food packagingmaterials. Section IV touches on other related issues in nano- andmicroencapsulation, such as bioavailability, bioactivity, potentialtoxicity and regulation.

Nano and Microencapsulation

This book is essential for scientists and researchers with diverse backgrounds in chemistry, engineering, material sciences, pharmaceuticals, and drug delivery.

Author: Nedal Abu-Thabit

Publisher: BoD – Books on Demand

ISBN: 9781839683480

Category: Science

Page: 290

View: 568

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Nano- or micro-encapsulation is used in many different fields and industries, including pharmaceuticals, cosmetics, food, and agrochemicals. It offers advantages for various applications, especially drug delivery. Nano-encapsulation can help extend and control the release of drugs as well as increase drug bioavailability and efficacy. It improves the precision of targeted drug delivery and allows for fabricating nano-encapsulated drugs for diagnostic and theranaostic applications. This book covers recent advances in fabricating nano-/micro-capsules using natural carriers for therapeutic and diagnostic drug delivery applications as well as rheology and formulations of micro-emulsions for diverse applications. This book is essential for scientists and researchers with diverse backgrounds in chemistry, engineering, material sciences, pharmaceuticals, and drug delivery.