Encapsulation and Controlled Release Technologies in Food Systems

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Encapsulation and Controlled Release Technologies in Food Systems by , Wiley
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart
Author: ISBN: 9781118946879
Publisher: Wiley Publication: March 9, 2016
Imprint: Wiley-Blackwell Language: English
Author:
ISBN: 9781118946879
Publisher: Wiley
Publication: March 9, 2016
Imprint: Wiley-Blackwell
Language: English

The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption.

This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization.

This book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption.

This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in-depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization.

This book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post-graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications.

More books from Wiley

Cover of the book Thoughtfully Ruthless by
Cover of the book Globalization by
Cover of the book Cosmetic Dermatology by
Cover of the book Drawing by
Cover of the book Feline Anesthesia and Pain Management by
Cover of the book Production of Membrane Proteins by
Cover of the book Importance Measures in Reliability, Risk, and Optimization by
Cover of the book Hypoglycaemia in Clinical Diabetes by
Cover of the book Obstetrics and Gynaecology by
Cover of the book Quaternary Carbonate and Evaporite Sedimentary Facies and Their Ancient Analogues by
Cover of the book Lootcamp by
Cover of the book Modern Groundwater Exploration by
Cover of the book Self-Confidence by
Cover of the book Europe by
Cover of the book Hollywood's America by
We use our own "cookies" and third party cookies to improve services and to see statistical information. By using this website, you agree to our Privacy Policy