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Titlebook: Engineering Foods for Bioactives Stability and Delivery; Yrj? H. Roos,Yoav D. Livney Book 2017 Springer Science+Business Media New York 20

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發(fā)表于 2025-3-21 17:10:57 | 只看該作者 |倒序?yàn)g覽 |閱讀模式
書(shū)目名稱Engineering Foods for Bioactives Stability and Delivery
編輯Yrj? H. Roos,Yoav D. Livney
視頻videohttp://file.papertrans.cn/311/310805/310805.mp4
概述Essential reading for development of healthy food products.Important update on food nanotechnology.Reference book for scientists and industry professionals needing to know about formulation and stabil
叢書(shū)名稱Food Engineering Series
圖書(shū)封面Titlebook: Engineering Foods for Bioactives Stability and Delivery; Yrj? H. Roos,Yoav D. Livney Book 2017 Springer Science+Business Media New York 20
描述.This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive 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 foods and beverages to achieve good stability, bioavailability and efficacy. Dedicated chapters present current and novel technologies used for stabilization and delivery of bioactive components..The material included covers formulation, stability, digestive release, bioaccessability and bioavailability. The text features a special emphasis on the materials science and technological aspects required for stabilization and successful production of foods 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
出版日期Book 2017
關(guān)鍵詞food formulation; food nanotechnology; food processing; food stability; functional foods; nutrient delive
版次1
doihttps://doi.org/10.1007/978-1-4939-6595-3
isbn_softcover978-1-4939-8245-5
isbn_ebook978-1-4939-6595-3Series ISSN 1571-0297 Series E-ISSN 2628-8095
issn_series 1571-0297
copyrightSpringer Science+Business Media New York 2017
The information of publication is updating

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,-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.
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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
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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.
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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.
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