Engineering Foods for Bioactives Stability and Delivery
Springer-Verlag New York Inc.
978-1-4939-6593-9 (ISBN)
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 stage where food materials can be designed and produced to protect sensitive components for their delivery in complex food products. Such delivery systems must meet high safety and efficacy requirements and regulations, as well as economic viability criteria and consumer acceptance.
Authored Books Roos, Y.H. 1995. Phase Transitions in Foods. 360 p. Academic Press, Inc., San Diego, CA. Edited Books Bhandari, B. and Roos, Y.H. 2012. Food Materials Science and Engineering. Wiley Blackwell. In press. Roos, Y.H., Leslie, R.B. and Lillford, P.J. 1999. Water Management in the Design and Distribution of Quality Foods. 602p. Technomic Publishing Co., Inc., Lancaster, PA. Livney- Book Chapters: Published 1. Y. D. Livney, Complexes and conjugates of biopolymers for delivery of bioactive ingredients via food, in: Delivery and controlled release of Bioactives in foods and nutraceuticals, N. Garti (Ed.), Woodhead Publishing Ltd. Abington, Cambridge, England 2008. Accepted: 1. Y. D. Livney, Biopolymeric amphiphiles and their assemblies as functional food ingredients and nutraceutical delivery systems, in: Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals, N. Garti, D.J. McClements (Eds.), Woodhead Publishing Ltd. Abington, Cambridge, England 2012. 2. Y. D. Livney, Polyelectrolyte, properties, In: Ed. Werner Kunz, Encyclopedia of Applied Electrochemistry, Springer.
Recovery Technologies for Lipophilic Bioactives.- Recovery Technologies for Water-Soluble Bioactives: Advances in Membrane-Based Processes.- Industrial Production of Active Probiotics for Food Enrichment.- Microencapsulation Technologies.- Nanoencapsulation Technologies.- Encapsulation Efficiency and Capacity of Bioactive Delivery Systems.- β-Lactoglobulin-Based Nano and Microparticulate Systems for the Protection and Delivery of Bioactives.- Crystallization.- Freezing and Freeze-Drying.- Spray Drying of Bioactives.- Protective Performance of Delivery Systems in Production, Shelf Life and Digestion.- Food Extrusion.- Non-Thermal Stabilization Processes.- Chemical Stability: Browning and Oxidation.- Improvement of Bioaccessibility and Bioavailability: From Molecular Interactions to Delivery Systems.
| Erscheinungsdatum | 06.01.2017 |
|---|---|
| Reihe/Serie | Food Engineering Series |
| Zusatzinfo | 41 Illustrations, color; 63 Illustrations, black and white; VIII, 420 p. 104 illus., 41 illus. in color. |
| Verlagsort | New York |
| Sprache | englisch |
| Maße | 155 x 235 mm |
| Themenwelt | Naturwissenschaften ► Biologie ► Biochemie |
| Naturwissenschaften ► Chemie ► Technische Chemie | |
| Technik ► Elektrotechnik / Energietechnik | |
| Technik ► Lebensmitteltechnologie | |
| Schlagworte | food formulation • food nanotechnology • Food Processing • food stability • Functional Foods • nutrient delivery |
| ISBN-10 | 1-4939-6593-X / 149396593X |
| ISBN-13 | 978-1-4939-6593-9 / 9781493965939 |
| Zustand | Neuware |
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