Encapsulations

Nonfiction, Science & Nature, Technology, Food Industry & Science, Science, Biological Sciences, Biotechnology
Cover of the book Encapsulations by Alexandru Grumezescu, Elsevier Science
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Author: Alexandru Grumezescu ISBN: 9780128043783
Publisher: Elsevier Science Publication: September 8, 2016
Imprint: Academic Press Language: English
Author: Alexandru Grumezescu
ISBN: 9780128043783
Publisher: Elsevier Science
Publication: September 8, 2016
Imprint: Academic Press
Language: English

Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as spray drying, melt injection, extrusion, coacervation, and emulsification. The materials used in nanoencapsulation include lipids, proteins, carbohydrates, cellulose, gums, and food grade polymers. Applications and benefits of nanoencapsulation such as controlled release, protections, and taste masking will be explained in detail.

  • Includes the most up-to-date information on nanoencapsulation and nanocontainer-based delivery of antimicrobials
  • Presents nanomaterials for innovation based on scientific advancements in the field
  • Provides control release strategies to enhance bioactivity, including methods and techniques for research and innovation
  • Provides useful tools to improve the delivery of bioactive molecules and living cells into foods
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Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as spray drying, melt injection, extrusion, coacervation, and emulsification. The materials used in nanoencapsulation include lipids, proteins, carbohydrates, cellulose, gums, and food grade polymers. Applications and benefits of nanoencapsulation such as controlled release, protections, and taste masking will be explained in detail.

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