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Nanoencapsulation Technologies for the Food and Nutraceutical Industries

Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way;

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Lipid-Based Nanostructures for Food Encapsulation Purposes

Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews;

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Nanoencapsulation of Food Bioactive Ingredients

Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive;

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Nanoencapsulation of Food Ingredients by Specialized Equipment

Industry series provides an overview of specialized developed equipment for the nanoencapsulation of food ingredients. Electro-spinning, electro;

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Nutraceutical and Functional Food Components

food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by;

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Release and Bioavailability of Nanoencapsulated Food Ingredients

Release and Bioavailability of Nanoencapsulated Food Ingredients, volume five in the Nanoencapsulation in the Food Industry series;

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Safety and Regulatory Issues of Nanoencapsulated Food Ingredients

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients, a volume in the Nanoencapsulation in the Food Industry series, discusses;

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Application of Nano/Microencapsulated Ingredients in Food Products

of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value;

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Nanotechnology in the Food, Beverage and Nutraceutical Industries

, beverage and nutraceutical industries is a valuable reference work for both food processors and those researching this expanding field.;

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Characterization of Nanoencapsulated Food Ingredients

some of the common instrumental analysis and characterization methods for the evaluation of nanocarriers and nanoencapsulated ingredients;

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Nutraceutical and Functional Food Processing Technology

products are covered, as are novel food proteins and peptides, and methods for encapsulated nutraceutical ingredients and packaging. The impact;

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Encapsulations

through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement;

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Natural Colorants for Food and Nutraceutical Uses

regulating their uses have also changed. Natural Colorants for Food and Nutraceutical Uses reflects the current tendency to use natural pigments. It;

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Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical;

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Pulse Foods

Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, provides up-to-date information on emerging technologies;

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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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Nutraceutical and Functional Food Regulations in the United States and around the World

opportunities in the nutraceutical and functional food industries, exploring the acceptance and demand for these products, regulatory hurdles, the;

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Nutraceutical and Functional Food Components

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques, Second Edition highlights the impact;

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Food biopolymers

, proteins and fats. A full section is dedicated to the nutraceutical potential and applications of these polymers. Further sections provide;

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Plant Food By-Products

This volume takes an eco-friendly approach to examining the advantages of using plant food by-products as food additives and nutraceuticals;

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Plant Food By-Products

This volume takes an eco-friendly approach to examining the advantages of using plant food by-products as food additives and nutraceuticals;

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Nanomaterials for Food Applications

of ingredients in nanoform to improve bioavailability or nanoencapsulation technologies, nanotechnologies for food processing, nanosensors for food;

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Enzymes in Food and Beverage Processing

, nutraceuticals, and probiotics using enzymes as well as the scope for application of enzyme inhibitors and enzyme mediated biotransformation's for;

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Pulse Foods

Applicationsis the first book toprovide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques;

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Nanoemulsions

characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and;

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New Polymers for Encapsulation of Nutraceutical Compounds

preparing and characterisation of encapsulates for food active ingredients using modified polymers. The use of modified polymers as coating;

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Frontiers in Food Biotechnology

Frontiers in Food Biotechnology aims to provide impetus to the emergence of new technologies positively impacting and revolutionising the study;

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