Nano- and Microencapsulation for Foods (eBook)

Hae-Soo Kwak (Herausgeber)

eBook Download: PDF | EPUB

2014 | 1. Auflage
432 Seiten
John Wiley & Sons (Verlag)
978-1-118-29231-0 (ISBN)

Infos

Today, nano- and microencapsulation are increasingly being
utilized in the pharmaceutical, textile, agricultural and food
industries. Microencapsulation is a process in which tiny particles
or droplets of a food are surrounded by a coating to give small
capsules. These capsules can be imagined as tiny uniform spheres,
in which the particles at the core are protected from outside
elements by the protective coating. For example, vitamins can be
encapsulated to protect them from the deterioration they would
undergo if they were exposed to oxygen.

This book highlights the principles, applications, toxicity and
regulation of nano- and microencapsulated foods.

Section I describes the theories and concepts of nano- and
microencapsulation for foods adapted from pharmaceutical areas,
rationales and new strategies of encapsulation, and protection and
controlled release of food ingredients.

Section II looks closely at the nano- and microencapsulation of
food ingredients, such as vitamins, minerals, phytochemical, lipid,
probiotics and flavors. This section provides a variety of
references for functional food ingredients with various
technologies of nano particles and microencapsulation. This section
will be helpful to food processors and will deal with food
ingredients for making newly developed functional food
products.

Section III covers the application of encapsulated ingredients
to various foods, such as milk and dairy products, beverages,
bakery and confectionery products, and related food packaging
materials.

Section IV touches on other related issues in nano- and
microencapsulation, such as bioavailability, bioactivity, potential
toxicity and regulation.

Autor

Hae-Soo Kwak is a Professor in the Department of Food Science and Technology, and Dean of the Graduate School of Industryat Sejong University in Seoul, Korea. Dr Kwak has devoted his research career in nano- and microencapsulation, nanoparticles in food, and dairy products research for the past 25 years, publishing more than 450 revered journal articles, book chapters, patents, invited papers and abstracts in national and international conferences

Rezensionen

"This book will help food companies to develop new
nanotechnology for major problems such as the development of
functional coatings to enhance the long-term suitability of food
products." (South African Food Science and
Technology magazine, 1 February 2015)

Produkt-Details

• Erscheint lt. Verlag: 2.4.2014
• Sprache: englisch
• Themenwelt: Naturwissenschaften ► Biologie
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: food engineering • Food Science & Technology • Food Science & Technology Special Topics • Functional Food, Nutraceuticals • Functional Foods & Nutraceuticals • Lebensmittelforschung u. -technologie • Lebensmitteltechnik • Nanotechnologie • Spezialthemen Lebensmittelforschung u. -technologie
• ISBN-10: 1-118-29231-6 / 1118292316
• ISBN-13: 978-1-118-29231-0 / 9781118292310