Articles liés à ENCAPSULATION OF NANO-EMULSIONS BY SPRAY DRYING: Optimizatio...

ENCAPSULATION OF NANO-EMULSIONS BY SPRAY DRYING: Optimization of the process - Couverture souple

Jafari, Seid Mahdi

 
9783838319476: ENCAPSULATION OF NANO-EMULSIONS BY SPRAY DRYING: Optimization of the process
Couverture souple
ISBN 10 : 3838319478 ISBN 13 : 9783838319476
Editeur : LAP Lambert Academic Publishing, 2009

Synopsis

Microencapsulation is a rapidly expanding technology which is a unique way to package materials in the form of micro- and nanoparticles, and has been well developed and accepted within the pharmaceutical, chemical, food and many other industries. Spray drying is the most commonly used encapsulation technique for food products. A successful spray drying encapsulation relies on achieving high retention of the core materials especially volatiles and minimum amounts of the surface oil on the powder particles for both volatiles and non-volatiles during the process and storage. The properties of wall and core materials and the prepared emulsion along with the drying process conditions will influence the efficiency and retention of core compounds. This book highlights the new developments in spray drying microencapsulation of food oils and flavors with an emphasis on the encapsulation efficiency during the process and different factors which can affect the efficiency ofspray drying encapsulation.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

Microencapsulation is a rapidly expanding technology which is a unique way to package materials in the form of micro- and nanoparticles, and has been well developed and accepted within the pharmaceutical, chemical, food and many other industries. Spray drying is the most commonly used encapsulation technique for food products. A successful spray drying encapsulation relies on achieving high retention of the core materials especially volatiles and minimum amounts of the surface oil on the powder particles for both volatiles and non-volatiles during the process and storage. The properties of wall and core materials and the prepared emulsion along with the drying process conditions will influence the efficiency and retention of core compounds. This book highlights the new developments in spray drying microencapsulation of food oils and flavors with an emphasis on the encapsulation efficiency during the process and different factors which can affect the efficiency ofspray drying encapsulation.

Biographie de l'auteur

Seid Mahdi Jafari (PhD, MSc, BSc) was born in Mashad (Iran). He studied Food Science and Technology until Master degree in Iran, and continued his studies in PhD degree at the University of Queensland, Australia in the area of Food Process Engineering. He received a distinguished award for his thesis from UQ and published 9 papers in top journals.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP Lambert Academic Publishing
Date d'édition
2009
Langue
anglais
ISBN 10 
3838319478
ISBN 13 
9783838319476
Reliure
Broché
Nombre de pages
228
Coordonnées du fabricant
non disponible
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