標(biāo)題: Titlebook: Engineering Foods for Bioactives Stability and Delivery; Yrj? H. Roos,Yoav D. Livney Book 2017 Springer Science+Business Media New York 20 [打印本頁] 作者: 即將過時 時間: 2025-3-21 17:10
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書目名稱Engineering Foods for Bioactives Stability and Delivery影響因子(影響力)學(xué)科排名
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書目名稱Engineering Foods for Bioactives Stability and Delivery網(wǎng)絡(luò)公開度學(xué)科排名
書目名稱Engineering Foods for Bioactives Stability and Delivery被引頻次
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書目名稱Engineering Foods for Bioactives Stability and Delivery讀者反饋
書目名稱Engineering Foods for Bioactives Stability and Delivery讀者反饋學(xué)科排名
作者: 無脊椎 時間: 2025-3-21 20:26
,-Lactoglobulin-Based Nano and Microparticulate Systems for the Protection and Delivery of Bioactivcromolecules provides numerous applications for oral delivery technology. The current review focuses on the major milk protein .-lactoglobulin, its techno-functional properties and its applications in the formulation of nano- and micro-sized oral delivery platforms.作者: padding 時間: 2025-3-22 01:10 作者: AWE 時間: 2025-3-22 05:46
Book 2017active delivery systems. The book also describes most typical unit operations and processes used in recovery and manufacturing of food ingredients and foods with stabilized bioactive components. The 15 chapters of the book discuss in detail substances that need to be protected and delivered via food作者: 欺騙手段 時間: 2025-3-22 10:18
https://doi.org/10.1007/978-3-642-54985-4used as encapsulants, the design and formulation of the microencapsulated ingredient, and the choice of technology for processing the microcapsules. The technologies available for the microencapsulation of various food bioactives and the properties of selected microencapsulated ingredients are discussed.作者: infinite 時間: 2025-3-22 15:03 作者: infinite 時間: 2025-3-22 20:41 作者: 音樂學(xué)者 時間: 2025-3-23 00:10
https://doi.org/10.1057/978-1-137-31861-9s chapter focuses on the several means of improving bioavailability that are described in the literature, including bioaccessibility, food matrix, biological transporters, metabolizing enzymes, and molecular interactions.作者: fastness 時間: 2025-3-23 02:05 作者: 鉤針織物 時間: 2025-3-23 09:19 作者: Folklore 時間: 2025-3-23 11:51
Freezing and Freeze-Drying,arbohydrate distribution in preserving the viability of micro-organisms in freezing and freeze-drying is also discussed, as this is a significant factor affecting the success of freezing and freeze-drying processes in the production of starter cultures and the preservation of probiotic bacteria.作者: 豪華 時間: 2025-3-23 17:05 作者: Mindfulness 時間: 2025-3-23 18:22
Industrial Production of Active Probiotics for Food Enrichment,cussed, including the type of microorganisms used and the production process. Details of processing conditions and choice of probiotics for retaining the viability of the microorganism through production are included. Advanced non-food application of probiotics and the potential for such products are also presented.作者: Bombast 時間: 2025-3-24 01:32 作者: jocular 時間: 2025-3-24 04:08 作者: 慎重 時間: 2025-3-24 09:23
“The Wide, Wide World,” 1896–1897 This chapter focuses on the affect of selected nonthermal-processing technologies on the stability of bioactive compounds in a number of foods. A brief description of these technologies is also included.作者: 領(lǐng)導(dǎo)權(quán) 時間: 2025-3-24 14:09
,Mrs Thatcher’s Economic Legacy,describes the principles and processing techniques of spray drying for encapsulation of food bioactives, including probiotics, polyphenols, enzymes and peptides, vitamins, and essential fatty acids. The storage stability of spray dried bioactives and challenges from both a research and industrial perspective are also briefly discussed.作者: 催眠藥 時間: 2025-3-24 16:16
Online Sales of Insurance Products in the EU a valuable high-temperature-short-time (HTST) reactor. Extruded food products are safe, nutritious and of high organoleptic quality. Progress in extrusion technology is expected to contribute to the global food supply.作者: coltish 時間: 2025-3-24 20:38 作者: 陶瓷 時間: 2025-3-25 01:46
Spray Drying of Bioactives,describes the principles and processing techniques of spray drying for encapsulation of food bioactives, including probiotics, polyphenols, enzymes and peptides, vitamins, and essential fatty acids. The storage stability of spray dried bioactives and challenges from both a research and industrial perspective are also briefly discussed.作者: FIR 時間: 2025-3-25 05:17 作者: 侵略主義 時間: 2025-3-25 11:23
Chemical Stability: Browning and Oxidation,rotection against oxidation. Water content, and often the physical state of components as well as food structure, may have a significant impact on bioactive stability during food manufacturing and storage.作者: 解凍 時間: 2025-3-25 13:16 作者: vertebrate 時間: 2025-3-25 16:48 作者: GEST 時間: 2025-3-25 21:38 作者: Omniscient 時間: 2025-3-26 03:53 作者: 過份好問 時間: 2025-3-26 08:13
Becoming Sexworkers, Being Sexworkers,cts is one of the most popular forms of such products and acceptable to most consumers. In this chapter, various industrial probiotic products are discussed, including the type of microorganisms used and the production process. Details of processing conditions and choice of probiotics for retaining 作者: Emg827 時間: 2025-3-26 09:35 作者: 來就得意 時間: 2025-3-26 14:15 作者: labyrinth 時間: 2025-3-26 19:29
https://doi.org/10.1057/9781137009876degradation and inactivation. For this reason, development of food ingredients with bioactive functionalities is an on-going challenge within the global food industry. Encapsulation is one possible method to improve the stability and delivery of bioactive components or cells in food. While the last 作者: Hirsutism 時間: 2025-3-26 21:18 作者: padding 時間: 2025-3-27 03:07 作者: exceed 時間: 2025-3-27 05:44
Thatcherism and Wales: Impacts and Legacieschemical background of freezing is not well understood. Freeze-drying is generally aimed at preserving biological materials and bioactive components for long periods of time without the need for frozen storage. Freeze-drying relies on proper freezing and process control based on an understanding of 作者: lethal 時間: 2025-3-27 10:55 作者: REP 時間: 2025-3-27 15:18 作者: 明智的人 時間: 2025-3-27 18:32 作者: 放逐某人 時間: 2025-3-28 01:42
“The Wide, Wide World,” 1896–1897ndustry. Fresh-tasting foods along with minimal impact on nutritional attributes, low energy consumption, minimal and fast processing, environmental-friendliness, effectiveness at inactivating pathogenic and spoilage microorganisms some of the characteristics making these technologies so attractive.作者: Magnitude 時間: 2025-3-28 03:40
https://doi.org/10.1007/978-981-16-2896-2s, i.e., carbohydrates, lipids, proteins and water undergo changes due to the surrounding atmosphere, the presence of minor components and catalysts, and variations in local reactant concentrations resulting from changes in temperature, water migration, and the state of the components. Bioactive pro作者: Asparagus 時間: 2025-3-28 08:37 作者: crescendo 時間: 2025-3-28 10:56 作者: Adrenaline 時間: 2025-3-28 16:50
Food Engineering Serieshttp://image.papertrans.cn/e/image/310805.jpg作者: 無情 時間: 2025-3-28 22:08 作者: 有說服力 時間: 2025-3-29 01:20
978-1-4939-8245-5Springer Science+Business Media New York 2017作者: ALIBI 時間: 2025-3-29 06:02
Engineering Foods for Bioactives Stability and Delivery978-1-4939-6595-3Series ISSN 1571-0297 Series E-ISSN 2628-8095 作者: 返老還童 時間: 2025-3-29 08:37
https://doi.org/10.1057/9780230287204 alternative techniques for the isolation of high-value lipophilic bioactives from different natural matrixes are presented. One new technology, supercritical fluid extraction (SCFE), is reviewed in greater detail. The practical issues associated with each extraction method are also discussed, as we作者: Habituate 時間: 2025-3-29 12:59
https://doi.org/10.1007/978-1-4471-1857-2us novel encapsulation technologies, based on top-down, bottom-up or combined approaches. The novel nanovehicles facilitate solubilization and protection through processing, shelf life and digestion. Moreover, such nanovehicles enable programmed release and improved bioavailability of nutraceuticals作者: 刺耳 時間: 2025-3-29 18:29
https://doi.org/10.1057/9781137009876s. The most commonly used methods are covered: immobilization cell technology, spray drying, extrusion, emulsification, fluidized bed technology and vibrating jet technique. The most widely used hydrocolloids are described with special emphasis on dairy ingredients as encapsulation systems.作者: misanthrope 時間: 2025-3-29 22:00
https://doi.org/10.1007/978-3-030-31379-1rmance of hydrogel-based delivery systems, which are frequently used for immobilisation or in vivo delivery of an encapsulant, depends on diffusional phenomena and mechanical stability of the delivery systems. Since it becomes evident that protection is intrinsically tied to the structure of a deliv作者: 悲觀 時間: 2025-3-30 03:16
1571-0297 sposing increasingly tough challenges for the food industry. Scientific research reveals new bioactive food components and new functionalities of known components..Food materials science has also developed to a978-1-4939-8245-5978-1-4939-6595-3Series ISSN 1571-0297 Series E-ISSN 2628-8095 作者: 高度贊揚(yáng) 時間: 2025-3-30 07:26
Book 2017s with bioactive components. Consumer demand for healthier, yet satisfying food products isposing increasingly tough challenges for the food industry. Scientific research reveals new bioactive food components and new functionalities of known components..Food materials science has also developed to a作者: 掃興 時間: 2025-3-30 11:09
Recovery Technologies for Lipophilic Bioactives, alternative techniques for the isolation of high-value lipophilic bioactives from different natural matrixes are presented. One new technology, supercritical fluid extraction (SCFE), is reviewed in greater detail. The practical issues associated with each extraction method are also discussed, as we作者: fleeting 時間: 2025-3-30 13:41 作者: 冷淡一切 時間: 2025-3-30 20:23 作者: Cpr951 時間: 2025-3-30 20:59
