| 書目名稱 | Functionality of Cyclodextrins in Encapsulation for Food Applications | | 編輯 | Thao M. Ho,Hidefumi Yoshii,Bhesh R. Bhandari | | 視頻video | http://file.papertrans.cn/350/349871/349871.mp4 | | 概述 | Provides to the market the only edited book that covers on functionality of cyclodextrin powder in encapsulation for food applications.Presents essential information on technologies to encapsulate act | | 圖書封面 |  | | 描述 | .Cyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units (α, β or γ-CD, respectively) in a truncated molecular shape. Their cyclic molecular structure contains a hydrophilic surface and a hydrophobic cavity at the center that can interact (host) with external hydrophobic compounds (guest molecules). Cyclodextrins have been categorized as Generally Recognized As Safe (GRAS) in the USA, “natural products” in Japan, and as “novel food” in Australia, New Zealand and EU countries. They are therefore widely used in food production to encapsulate hydrophobic compounds, including solid, liquid and gas molecules, in order to solubilize, stabilize or control the release rate of these components. To date, there has been no comprehensive review of the very large number of studies performed on encapsulation using cyclodextrin powders for food applications in recent years. ?..This text fills that gap for academics in the encapsulation field and for industry professionals who want to gain a solid understanding of encapsulation functionality of cyclodextrin powders.?.The book consists of 16 chapters in which chapter 1 introduces cyclodextrin properties and its application | | 出版日期 | Book 2021 | | 關(guān)鍵詞 | cyclodextrin powder; encapsulation; food production; essential oil; polyphenol; flavour | | 版次 | 1 | | doi | https://doi.org/10.1007/978-3-030-80056-7 | | isbn_softcover | 978-3-030-80058-1 | | isbn_ebook | 978-3-030-80056-7 | | copyright | The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Nature Switzerl |
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