| ISBN13: | 9781071641477 |
| ISBN10: | 1071641476 |
| Kötéstípus: | Keménykötés |
| Terjedelem: | 168 oldal |
| Méret: | 254x178 mm |
| Nyelv: | angol |
| Illusztrációk: | 3 Illustrations, black & white; 34 Illustrations, color |
| 700 |
Basic Protocols in Encapsulation of Food Ingredients
EUR 213.99
Kattintson ide a feliratkozáshoz
This second volume, details circular economy, innovative materials and techniques, and Omics' techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of the defined nuclei. Chapters will provide sufficient guidance into encapsulation techniques and into the basic understanding of what is needed in terms of tools, materials and supplies to implement innovative approaches in Food Science and Technology. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.
Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients aims to provide well-established protocols and procedures largely used by both academics and industrials.
This second volume, details circular economy, innovative materials and techniques, and Omics' techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of the defined nuclei. Chapters will provide sufficient guidance into encapsulation techniques and into the basic understanding of what is needed in terms of tools, materials and supplies to implement innovative approaches in Food Science and Technology. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.
Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients, Second Edition aims to provide well-established protocols and procedures largely used by both academics and industrials.
Calcium alginate capsules: Particularities of fertilizer systems from agrofood by-products.- Application of spray dryer in the microencapsulation of coffee husk phenolics.- Excipient emulsion-based stabilization of carotenoids.- Preservation of yeast and lactic acid bacteria using fluidized bed drying.- Enhancing encapsulation efficiency of bioactive compounds through electrospraying: A case study on encapsulating epigallocatechin gallate.- Spray drying microencapsulation of kefir.- Scale up of layer-by-layer microencapsulation and freeze-drying of probiotic bacteria.- Encapsulation of water-soluble bioactive ingredients in starch aerogels for nutraceutical delivery.- Evaluation of the physiological status of encapsulated bacterial cells using flow cytometry.- Nanoencapsulation of hydrophobic compounds in milk protein edible films.- Bioactives encapsulation in food packaging materials based on proteins: protocols to verify their functionality.- Self-assembly of multifaceted marine polysaccharides for the smart delivery of bioactive compounds.- Food grade liposomes formulated with lipids from acid lactic bacteria functionalized with PDMAEMA.- Stabilisation of liposome-encapsulated food ingredients using bacterial S-layer proteins.- Interdisciplinary approaches to encapsulation in food science: sustainable methods, omics techniques, and industrial applications.
