Nanoencapsulation of Food Ingredients by Specialized Equipment PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Nanoencapsulation of Food Ingredients by Specialized Equipment PDF full book. Access full book title Nanoencapsulation of Food Ingredients by Specialized Equipment by . Download full books in PDF and EPUB format.
Author:
Publisher: Academic Press
ISBN: 0128156724
Category : Technology & Engineering
Languages : en
Pages : 478
Get Book Here
Book Description
Nanoencapsulation of Food Ingredients by Specialized Equipment, Third Edition, a new volume in the Nanoencapsulation in the Food Industry series provides an overview of specialized developed equipment for the nanoencapsulation of food ingredients. Electro-spinning, electro-spraying, nano-spray dryer, micro/nano-fluidics systems and sonication devices are just some of the equipment analyzed in the book. Each chapter reviews the mechanisms of innovative devices for preparation of nanostructures, exploring the key factors in each device to control the efficiency of nanoencapsulation and revealing the morphologies and properties of nanoencapsulated ingredients produced by each equipment. 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 of nanoencapsulation. - Thoroughly explores the mechanisms of nanoencapsulation by specialized equipment - Elucidates the key factors in each device to control the efficiency of nanoencapsulation - Discusses the morphologies and properties of nanoencapsulated ingredients produced by each equipment
Author:
Publisher: Academic Press
ISBN: 0128156724
Category : Technology & Engineering
Languages : en
Pages : 478
Get Book Here
Book Description
Nanoencapsulation of Food Ingredients by Specialized Equipment, Third Edition, a new volume in the Nanoencapsulation in the Food Industry series provides an overview of specialized developed equipment for the nanoencapsulation of food ingredients. Electro-spinning, electro-spraying, nano-spray dryer, micro/nano-fluidics systems and sonication devices are just some of the equipment analyzed in the book. Each chapter reviews the mechanisms of innovative devices for preparation of nanostructures, exploring the key factors in each device to control the efficiency of nanoencapsulation and revealing the morphologies and properties of nanoencapsulated ingredients produced by each equipment. 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 of nanoencapsulation. - Thoroughly explores the mechanisms of nanoencapsulation by specialized equipment - Elucidates the key factors in each device to control the efficiency of nanoencapsulation - Discusses the morphologies and properties of nanoencapsulated ingredients produced by each equipment
Author: Seid Mahdi Jafari
Publisher: Academic Press
ISBN: 0128097418
Category : Technology & Engineering
Languages : en
Pages : 500
Get Book Here
Book Description
Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of compounds and giving detailed examples of the issues faced in their nano-encapsulation. The book addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors, essential oils, fish oil and essential fatty acids, and other related ingredients. As a definitive manual for researchers and industry personnel working, or interested in, various branches of encapsulation for food ingredients and nutraceutical purposes, users will find this a great reference. - Explains different categories of nanoencapsulated food ingredients, covering their applications, nanoencapsulation techniques, release mechanisms and characterization methods - Addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors and essential oils - Provides a deep understanding and potential of nanoencapsulated food ingredients, as well as their novel applications in functional foods and nutraceutical systems
Author: Seid Mahdi Jafari
Publisher: Academic Press
ISBN: 0128113642
Category : Technology & Engineering
Languages : en
Pages : 636
Get Book Here
Book Description
Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way, state-of-the-art details on techniques for nanoencapsulation of bioactive compounds in food and nutraceutical industries. The book addresses important modern technologies, including biopolymer based nano-particle formation techniques, formulation based processes, such as nano-liposomes and nano-emulsions, process based nano-encapsulation, such as electro-spinning and nano-spray drying, natural nano-carrier based processes, like casein and starch nano-particles, and other recent advances. This definitive reference manual is ideal for researchers and industry personnel who want to learn more about basic concepts and recent developments in nanotechnology research. - Serves as a compendium of recent techniques and systems for nanoencapsulation of bioactive compounds - Brings together basic concepts and the potential of nanoencapsulation technologies, also including their novel applications in functional foods and nutraceutical systems - Includes biopolymer based nano-particle formation techniques, formulation based processes, process based nanoencapsulation, and nano-carrier based process
Author:
Publisher: Academic Press
ISBN: 0128156686
Category : Technology & Engineering
Languages : en
Pages : 698
Get Book Here
Book Description
Characterization of Nanoencapsulated Food Ingredients, Volume Four in the Nanoencapsulation in the Food Industry series, introduces some of the common instrumental analysis and characterization methods for the evaluation of nanocarriers and nanoencapsulated ingredients in terms of their morphology, size distribution, surface charge and composition, appearance, physicochemical and rheological properties, and antioxidant activity. Divided in five sections, the book covers the qualitative and quantitative properties of nanoencapsulated food ingredients by different characterization techniques, besides correlating nanocarrier behavior to their physicochemical and functional properties. 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 and nanodelivery systems. - Shows how different properties of nanoencapsulated food ingredients can be analyzed - Presents the mechanism of each characterization technique - Investigates how the analytical results can be understood with nanoencapsulated ingredients
Author: C. Anandharamakrishnan
Publisher: Springer Science & Business Media
ISBN: 1461493870
Category : Technology & Engineering
Languages : en
Pages : 96
Get Book Here
Book Description
Nanoencapsulation has the potential to improve human health through its capacity to both protect bioactive compounds and release them at a specific time and location into various substances, including food. Numerous nanoencapsulation technologies have emerged in recent years, each with its own advantages and disadvantages. The goal of this Brief is to discuss the various nanoencapsulation technologies, such as emulsification, coacervation, inclusion encapsulation, anti-solvent precipitation, nanoprecipitation, freeze drying, and spray drying, including their limitations. Recent safety and regulatory issues concerning the various nanoencapsulation technologies will also be covered.
Author:
Publisher: Academic Press
ISBN: 0128165197
Category : Technology & Engineering
Languages : en
Pages : 550
Get Book Here
Book Description
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
Author: C. Anandharamakrishnan
Publisher: John Wiley & Sons
ISBN: 1118864271
Category : Technology & Engineering
Languages : en
Pages : 315
Get Book Here
Book Description
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, i.e., nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.
Author: Nicolaas Jan Zuidam
Publisher:
ISBN: 9781441910097
Category : Controlled release technology
Languages : en
Pages : 400
Get Book Here
Book Description
Author: Md. Ibrahim H. Mondal
Publisher: Woodhead Publishing
ISBN: 0323904785
Category : Technology & Engineering
Languages : en
Pages : 966
Get Book Here
Book Description
Protective Textiles from Natural Resources provides systematic coverage of the fundamentals, production methods, processing techniques, characterization techniques, properties and applications of natural textile products for protective purposes. The subject of this book is an important kind of technical textile designed to protect the wearer from injuries, illness and death. They offer enhanced protection against phenomena including heat, cold, flame, chemical, biological, nuclear agents, radiation, disaster and even ballistics. As no single type of clothing can be adequate for all kinds of protection, extensive research is carried out to develop protective clothing for specialized civilian and military applications. The latest research on the use of natural fibres in PPE is also covered, which could make a significant contribution to the fight against the spread of COVID-19. This comprehensive guide explores a wide variety of themes from material processing and design to finished products, through protection against specific hazards to specific applications, including all significant new developments on natural materials for protective textiles. - Explains the latest technologies related to fibre extraction from natural sources, chemical treatments, weave constructions, fabric finishes and coatings. - Includes the latest research on natural fibers in personal protective equipment (PPE) to protect wearers from bacterial and viral contamination. - Explains the state of the art in testing methods and standards for protective clothing.
Author: Shakeel Ahmed
Publisher: Springer Nature
ISBN: 9819759226
Category :
Languages : en
Pages : 388
Get Book Here
Book Description
