The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of some components cause significant loss of product quality, stability, nutritional value and bioavailability, and the overall acceptability of the food product. Consequently, encapsulation has been successfully used to improve stability and bioavailability of functional ingredients. Encapsulation is one example of technology that has the potential to meet the challenge of successfully incorporating and delivering functional ingredients into a range of food types. The book will cover topics about 1) Characterization of novel polymers and their use in encapsulation processes. 2) Stability of nutraceutical compounds encapsulated with novel polymers. 3) Application of encapsulated compounds with novel polymers in functional food systems. This book provides a detailed overview of technologies for preparing and characterisation of encapsulates for food active ingredients using modified polymers. The use of modified polymers as coating materials it is a field that still needs study. The book is aimed to inform students and researchers in the areas of food science and food technology, and professionals in the food industry.
Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.
Jorge Carlos Ruiz Ruiz, Professor-researcher, Division de Estudios de Posgrado e Investigacion, Instituto Tenologico de Merida, Yucatan, Mexico.
Maira Rubi Segura Campos, Professor-researcher. Facultad de Ingenieria Quimica, Universidad Autonoma de Yucatan.
Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.
Vendeur : FloridaBooks, Clearwater beach, FL, Etats-Unis
Hardcover. Etat : As New. 1st Edition. The product is focused on the development of new polymers for encapsulating nutraceutical compounds. This involves the use of innovative materials to protect and preserve the beneficial components of food products. The encapsulation process helps to extend the shelf life of these compounds, providing consumers with a convenient and convenient way to consume them. With a focus on creating effective and efficient encapsulation methods, this product could have significant implications for the dietary supplement and food industry. N° de réf. du vendeur ABE-1769128467648
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Vendeur : Basi6 International, Irving, TX, Etats-Unis
Etat : Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service. N° de réf. du vendeur ABEOCT25-144006
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Vendeur : Brook Bookstore On Demand, Napoli, NA, Italie
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Vendeur : GreatBookPrices, Columbia, MD, Etats-Unis
Etat : New. N° de réf. du vendeur 28685056-n
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Etat : As New. Unread book in perfect condition. N° de réf. du vendeur 28685056
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Vendeur : GreatBookPricesUK, Woodford Green, Royaume-Uni
Etat : New. N° de réf. du vendeur 28685056-n
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Vendeur : GreatBookPricesUK, Woodford Green, Royaume-Uni
Etat : As New. Unread book in perfect condition. N° de réf. du vendeur 28685056
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Vendeur : Mispah books, Redhill, SURRE, Royaume-Uni
Hardcover. Etat : New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book. N° de réf. du vendeur ERICA79611192287946
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Vendeur : Majestic Books, Hounslow, Royaume-Uni
Etat : New. N° de réf. du vendeur 402209353
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