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Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals;

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Encapsulation Controlled Technologies

consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement;

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Nanoparticle- and Microparticle-based Delivery Systems

: Encapsulation, Protection and Release of Active Compounds explores various types of colloidal delivery systems available for encapsulating active;

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Encapsulation Technologies for Active Food Ingredients and Food Processing

encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia;

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Encapsulation Technologies for Active Food Ingredients and Food Processing

encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia;

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Encapsulation and Controlled Release Technologies in Food Systems

opportunities that may arise from the development of new materials for the design and fabrication of delivery vehicles and carriers. Encapsulation and;

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Spray Drying Encapsulation of Bioactive Materials

relevant, reproducible, and scalable processes that are critical to the development of delivery systems for bioactive incorporation into innovative;

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New Polymers for Encapsulation of Nutraceutical Compounds

nutritional challenges for their healthy delivery. The extreme sensitivity of some components cause significant loss of product quality, stability;

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Encapsulation of Active Molecules and Their Delivery System

Encapsulation of Active Molecules and Their Delivery System covers the key methods of preparation of encapsulation, as well as release;

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Emulsion-based Encapsulation of Antioxidants

public sanitation grades. Emulsion-based systems are particularly interesting as colloidal delivery encapsulation systems, because they can;

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Nanoencapsulation of Food Bioactive Ingredients

ingredients. As a definitive manual for researchers and industry personnel working, or interested in, various branches of encapsulation for food;

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Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and;

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Functional Ingredients from Algae for Foods and Nutraceuticals

algae and cover conventional and alternative technologies for the production of algal polysaccharides. Further chapters discuss enzymatic;

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Flavor Development for Functional Foods and Nutraceuticals

In a finished nutraceutical product, flavors play an integral role. Flavor Development for Functional Foods and Nutraceuticals is about the;

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Nanotechnology and Functional Foods

-delivery for the success of the technology and investigate the challenges faced by regulatory agencies to control risks and harmonize approaches;

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Biopolymer Nanostructures for Food Encapsulation Purposes

readers on how to fabricate and apply nanostructures from different proteins, carbohydrates and chemical sources for food encapsulation purposes;

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Polymer Capsules

Polymers are one of the most versatile and important materials used for capsule preparation despite various others available. Suitably;

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Food Formulation - Novel Ingredients and Processing Techniques

principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure;

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Nanomedicine for Bioactives

and chemical degradation. This book focuses on the advanced nanomaterials that are utilized for the encapsulation of nutrients/vitamin;

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Spray Drying Techniques For Food Ingredient Encapsulation

other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a;

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Emulsionbased Systems for Delivery of Food Active Compounds

, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also;

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Food Hydrocolloids as Encapsulating Agents in Delivery Systems

, and proteins for their potential role as wall material in the development of nutraceutical delivery systems. Further, it describes different;

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Nutraceutical and Functional Food Processing Technology

characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into;

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Functional Food Ingredients and Nutraceuticals

technologies for the processing of functional foods and nutraceuticals that show potential for academic use and broad industrial applications. The book;

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Nutrient Delivery

based delivery systems such as nanoemulsions, solid lipid nanoparticles, nanoliposomes and micelles are widely studied for the delivery;

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Clinical Aspects of Functional Foods and Nutraceuticals

including unique extraction processes, bioavailability improvements through delivery technologies such as nanotechnology, and innovative packaging;

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Food Applications of Nanotechnology

colloidal delivery systems in foods, Electrospinning and Electrospraying in food, Bioavailability of nanotechnology-based bioactives and;

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