標(biāo)題: Titlebook: Basic Protocols in Encapsulation of Food Ingredients; Andrea Gomez-Zavaglia Book 2021 The Editor(s) (if applicable) and The Author(s), und [打印本頁(yè)] 作者: 駝峰 時(shí)間: 2025-3-21 16:47
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書目名稱Basic Protocols in Encapsulation of Food Ingredients讀者反饋學(xué)科排名
作者: Tinea-Capitis 時(shí)間: 2025-3-21 20:16 作者: omnibus 時(shí)間: 2025-3-22 03:46 作者: 通情達(dá)理 時(shí)間: 2025-3-22 06:32 作者: 宮殿般 時(shí)間: 2025-3-22 10:32
Encapsulation of Lactic Acid Bacteria in Sugar Matrices To Be Used as Starters in the Food Industryy of using freezing temperatures. Here we describe the encapsulation by freeze-drying process of lactic acid bacteria in different sugar matrices (sucrose, trehalose, or maltodextrin) to be used in the food industry.作者: 令人作嘔 時(shí)間: 2025-3-22 16:37
Measurements of Viability in Microencapsulated Bacterial Cells with Flow Cytometry,iving increasing attention in last years as a method to measure viability of bacterial cells. Principle of FC relies on fact that each cell passes a point within the flow path, being intercepted by a laser, which scatters light in two major directions known as forward angle light scatter or side ang作者: Intractable 時(shí)間: 2025-3-22 20:07 作者: minimal 時(shí)間: 2025-3-23 00:48
State-of-the-Art of Encapsulation Based on the Spray-Drying Technique for Carotenoids from Plant Marrounding tiny particles with a coating layer conformed of a homogeneous or heterogeneous matrix, to produce small capsules. Therefore, it is a useful tool to fortify foods with bioactive molecules and/or living cells that improve their intact delivery to the target organ, mostly the intestinal trac作者: MOAT 時(shí)間: 2025-3-23 04:35 作者: modifier 時(shí)間: 2025-3-23 08:42
Development of Novel Inulin-Based Electrosprayed Microparticles for the Stabilization and Delivery ategy to diversify the highly demanded functional foods by health-conscious consumers. However, many technological processes (from extraction to food processing and storage) may affect the phlorotannins stability and thus, their biological activity. Therefore, encapsulation of phlorotannins through 作者: subacute 時(shí)間: 2025-3-23 10:40 作者: Flawless 時(shí)間: 2025-3-23 17:42 作者: 滔滔不絕的人 時(shí)間: 2025-3-23 21:33
Obtention and Characterization of Cyclodextrins Complexes for the Development of Food Ingredients,edients. In this sense, encapsulation in cyclodextrins emerges as a promising tool for the food industry. This chapter describes practical methods and protocols we have optimized for the obtention and characterization of inclusion complexes of different compounds such as α-terpineol, myristic acid, 作者: 不能妥協(xié) 時(shí)間: 2025-3-24 01:23 作者: 同步信息 時(shí)間: 2025-3-24 02:45 作者: 娘娘腔 時(shí)間: 2025-3-24 07:41 作者: FIG 時(shí)間: 2025-3-24 13:55 作者: Obituary 時(shí)間: 2025-3-24 16:26 作者: 吸引人的花招 時(shí)間: 2025-3-24 19:46
Austrian and Swiss Hidden Champions last few decades, making the spray-drying technique one of the cornerstones of many industries..In this chapter, the history, technical aspects, examples, and general usage are addressed, focusing on the food and pharmaceutical industries. Trends and challenges of this technology are also focused.作者: visceral-fat 時(shí)間: 2025-3-25 01:48
Hidden Champions of the Twenty-First Centuryhe case of explants, encapsulation allows the subsequent application of very drastic treatments including preculture with high sucrose concentrations and desiccation to low moisture contents which would be highly damaging or lethal to nonencapsulated samples. Thus, the same technique, with identical作者: instill 時(shí)間: 2025-3-25 06:33
Triumph of neoliberalism in economicsprotective barrier to separate the core from the external medium in which it will be embedded and thus prevent the degradation of the core. There are many different techniques to create capsules: freeze-drying, spray-drying, extrusion, emulsification, fluidized bed coating, molecular inclusion, or l作者: 不給啤 時(shí)間: 2025-3-25 11:19 作者: Insubordinate 時(shí)間: 2025-3-25 13:26 作者: Irremediable 時(shí)間: 2025-3-25 16:17 作者: 無孔 時(shí)間: 2025-3-25 21:54
Correction to: Basic Protocols in Encapsulation of Food Ingredients,作者: Keratectomy 時(shí)間: 2025-3-26 02:58
Basic Protocols in Encapsulation of Food Ingredients作者: 緯線 時(shí)間: 2025-3-26 06:42 作者: 加強(qiáng)防衛(wèi) 時(shí)間: 2025-3-26 09:14
Stabilization of Bioactive Molecules Through the Spray-Drying Technique: Current Applications and C last few decades, making the spray-drying technique one of the cornerstones of many industries..In this chapter, the history, technical aspects, examples, and general usage are addressed, focusing on the food and pharmaceutical industries. Trends and challenges of this technology are also focused.作者: RUPT 時(shí)間: 2025-3-26 13:43 作者: 進(jìn)步 時(shí)間: 2025-3-26 19:53 作者: 鋼筆尖 時(shí)間: 2025-3-26 22:07 作者: 沒血色 時(shí)間: 2025-3-27 03:12 作者: ALOFT 時(shí)間: 2025-3-27 05:27
Obtention and Characterization of Cyclodextrins Complexes for the Development of Food Ingredients,tio, temperature, and stirring time), water solubility, and complexes stability could be evaluated. Protocols about how to verify and study the encapsulation through spectrophotometry, water sorption, phase solubility, and differential scanning calorimetry (DSC) techniques are presented. The chapter作者: CLEFT 時(shí)間: 2025-3-27 12:08 作者: ADOPT 時(shí)間: 2025-3-27 16:11
Fructosyltransferase Immobilization Via Entrapment,racterization of the enzyme–alginate beads (scanning electron microscopy, infrared spectroscopy, determination of water content) and the determination of the enzymatic activity of the entrapped enzyme are also described.作者: 議程 時(shí)間: 2025-3-27 19:56
2662-950X in Encapsulation of Food Ingredients. aims to give guidance on encapsulation techniques and an understanding on tools, materials, and supplies to implement innovative approaches..978-1-0716-1651-2978-1-0716-1649-9Series ISSN 2662-950X Series E-ISSN 2662-9518 作者: 敘述 時(shí)間: 2025-3-28 00:59
https://doi.org/10.1007/978-3-642-03048-2o discrete subpopulations. FC data can reflect distinct physiological conditions and viability of bacterial cells. Therefore, a combination of dyes, such as propidium iodide and thiazole orange, has been successfully used to assess viability in bacterial cells.作者: instructive 時(shí)間: 2025-3-28 03:16
Contagion of speculative frenzyloyed to form the capsules such as drying, extrusion, emulsification, fluidized bed coating, molecular inclusion, or liposome entrapment. This chapter focuses on reviewing the available spray-drying technique protocols for the specific purpose of encapsulating natural carotenoids.作者: cognizant 時(shí)間: 2025-3-28 06:16
Peak amplitude: the price multiplier effect ingredient is described. The encapsulation is based on the layer-by-layer method, which consists of depositing several layers of polyelectrolyte with different and alternating surface charges on a substrate, i.e., the bacteria surface.作者: Optimum 時(shí)間: 2025-3-28 11:15
Measurements of Viability in Microencapsulated Bacterial Cells with Flow Cytometry,o discrete subpopulations. FC data can reflect distinct physiological conditions and viability of bacterial cells. Therefore, a combination of dyes, such as propidium iodide and thiazole orange, has been successfully used to assess viability in bacterial cells.作者: 遺棄 時(shí)間: 2025-3-28 17:29 作者: 起皺紋 時(shí)間: 2025-3-28 20:42
Nanostructures for the Stabilization and Delivery of Lactic Acid Bacteria, ingredient is described. The encapsulation is based on the layer-by-layer method, which consists of depositing several layers of polyelectrolyte with different and alternating surface charges on a substrate, i.e., the bacteria surface.作者: 辯論的終結(jié) 時(shí)間: 2025-3-29 02:36
Book 2021ugh different strategies to encapsulate bioactive compounds and cells. Additionally, chapters will detail methods on three major issues; the?nucleus?to be encapsulated, the?carrier material, and the?encapsulation technique...Authoritative and cutting-edge, .Basic Protocols in Encapsulation of Food I作者: 人充滿活力 時(shí)間: 2025-3-29 06:14 作者: 情感脆弱 時(shí)間: 2025-3-29 09:31
,Immobilization of β-Galactosidase in Calcium Alginate Beads,ce lactose-free consumer goods. The activity of this enzyme can be evaluated before and after its immobilization in calcium alginate beads, by its reaction with .-nitrophenyl β-.-galactopyranoside or with lactose.作者: STALL 時(shí)間: 2025-3-29 14:29
Bacterial S-Layer Proteins for Stabilization of Food Ingredients Encapsulated in Liposomes,ng different surfaces completely, and they have been used to stabilize liposomes..In this chapter, we will describe the experimental protocols to prepare and characterize SLP-coated multilamellar lipid vesicles which can be applied to the encapsulation of food ingredients.作者: Aggrandize 時(shí)間: 2025-3-29 19:20
2662-950X ion advice from the experts.This volume provides a comprehensive introduction into methods and procedures on encapsulation of sensitive food nucleus. Chapters guide readers through different strategies to encapsulate bioactive compounds and cells. Additionally, chapters will detail methods on three 作者: negligence 時(shí)間: 2025-3-29 19:51 作者: indigenous 時(shí)間: 2025-3-30 02:37
https://doi.org/10.1007/978-0-387-98147-5acterized using scanning electron microscopy (SEM), swelling, texture and thermogravimetric assays, as well as porosimetry, X-ray fluorescence analysis (XRF), particle size, ζ potential, and M?ssbauer and infrared spectroscopy. The experimental details have been provided.作者: 抗生素 時(shí)間: 2025-3-30 07:58
Results of the Empirical Study,ce lactose-free consumer goods. The activity of this enzyme can be evaluated before and after its immobilization in calcium alginate beads, by its reaction with .-nitrophenyl β-.-galactopyranoside or with lactose.作者: MURKY 時(shí)間: 2025-3-30 09:00
Global Bifurcations and Explosions,ng different surfaces completely, and they have been used to stabilize liposomes..In this chapter, we will describe the experimental protocols to prepare and characterize SLP-coated multilamellar lipid vesicles which can be applied to the encapsulation of food ingredients.作者: 責(zé)難 時(shí)間: 2025-3-30 14:18
Andrea Gomez-ZavagliaIncludes cutting-edge methods and protocol.Provides step-by-step detail essential for reproducible result.Contains key notes and implementation advice from the experts作者: Evacuate 時(shí)間: 2025-3-30 19:29 作者: insurrection 時(shí)間: 2025-3-30 21:49
Why Are There Hidden Champions? the stabilizer selected, and the fat phase is a hydrophobic compound or a solution of the hydrophobic compound in a solvent. Preparation of emulsion is a three-stage process. The first part is the preparation of a coarse emulsion (average droplet size ranging from ~1 to 10?μm). The second stage is 作者: Commonplace 時(shí)間: 2025-3-31 02:59
Austrian and Swiss Hidden Champions to the most promising encapsulation techniques in drug delivery systems..The most beneficiaries of this technique are usually the food and the pharmaceutical industry as the stability of active molecules is a key factor to the success of their application into the final formulations. Spray-drying p作者: 憤憤不平 時(shí)間: 2025-3-31 07:07 作者: Focus-Words 時(shí)間: 2025-3-31 09:55 作者: Mirage 時(shí)間: 2025-3-31 14:07 作者: 一再遛 時(shí)間: 2025-3-31 21:19
https://doi.org/10.1007/978-3-642-03048-2iving increasing attention in last years as a method to measure viability of bacterial cells. Principle of FC relies on fact that each cell passes a point within the flow path, being intercepted by a laser, which scatters light in two major directions known as forward angle light scatter or side ang作者: 挫敗 時(shí)間: 2025-3-31 23:58 作者: 衰弱的心 時(shí)間: 2025-4-1 03:16 作者: 傀儡 時(shí)間: 2025-4-1 09:45
Triumph of neoliberalism in economicser convert them into microcapsules applying the freeze-drying technique. Microcapsules are aimed to contain diverse ingredients such as active biomolecules, cells, or other materials. Later, the microcapsules containing the molecules of interest may be incorporated to different food matrixes to fort作者: 陳舊 時(shí)間: 2025-4-1 11:24
Overall view of speculative marketsategy to diversify the highly demanded functional foods by health-conscious consumers. However, many technological processes (from extraction to food processing and storage) may affect the phlorotannins stability and thus, their biological activity. Therefore, encapsulation of phlorotannins through 作者: Melanocytes 時(shí)間: 2025-4-1 17:48 作者: Vasodilation 時(shí)間: 2025-4-1 21:36 作者: Cognizance 時(shí)間: 2025-4-2 01:02
https://doi.org/10.1007/978-3-658-26724-7edients. In this sense, encapsulation in cyclodextrins emerges as a promising tool for the food industry. This chapter describes practical methods and protocols we have optimized for the obtention and characterization of inclusion complexes of different compounds such as α-terpineol, myristic acid, 作者: 譏笑 時(shí)間: 2025-4-2 06:52
Results of the Empirical Study,ctively) to stabilize vitamin C is described. Sucrose, a well-known protective compound, can be used as a control. Storage conditions can also be investigated by equilibrating samples in atmospheres of saturated salts within 11% and 85% relative humidities.
