00868nam0-22003131i-450-99000161205040332120080409133530.0000161205FED01000161205(Aleph)000161205FED0100016120520030910d1885----km-y0itay50------bafreFRy-------001yy<<La >>guide du chimisterepertoire de documents theoriques & pratiquesE. Frémy, A. TerreilParisG. Masson1885988 p.25 cmLaboratori chimici542Frémy,Edmond333089Terreil,Auguste68601ITUNINARICAUNIMARCBK99000161205040332160 542 B 121036FAGBCFAGBCGuide du chimiste369157UNINA01139nam a2200265 i 4500991001188109707536050824s2003 fr b 001 0 fre d2130531504b13333720-39ule_instDip.to Filologia Class. e Scienze Filosoficheita509.44Brenner, Anastasios622632Les origines françaises de la philosophie des sciences /Anastasios BrennerParis :Presses universitaires de France,2003VIII, 224 p.;22 cmScience, histoire et sociétéBibliografia: p. [211]-219. IndiciScienzaFranciaFilosofiaStoria.b1333372002-04-1424-08-05991001188109707536LE007 509 BRE 01.0112007000095102le007pE22.00-l- 00000.i1411891924-08-05LE007 509 BRE 01.0122007000097274le007pE22.00-l- 00000.i1414722108-11-05Origines françaises de la philosophie des sciences1105381UNISALENTOle00724-08-05ma -frefr 4004885nam 22006015 450 991050265740332120251113193133.03-030-80056-310.1007/978-3-030-80056-7(CKB)5090000000004680(MiAaPQ)EBC6747503(Au-PeEL)EBL6747503(OCoLC)1273970735(PPN)25830202X(DE-He213)978-3-030-80056-7(EXLCZ)99509000000000468020211006d2021 u| 0engurcnu||||||||txtrdacontentcrdamediacrrdacarrierFunctionality of Cyclodextrins in Encapsulation for Food Applications /edited by Thao M. Ho, Hidefumi Yoshii, Keiji Terao, Bhesh R. Bhandari1st ed. 2021.Cham :Springer International Publishing :Imprint: Springer,2021.1 online resource (343 pages)Biomedical and Life Sciences Series3-030-80055-5 Includes bibliographical references and index.Chapter 1: Properties of cyclodextrins and their applications in food processing -- Chapter 2: Solid encapsulation method: ethylene gas encapsulation into amorphous alpha-cyclodextrin powder -- Chapter 3: Encapsulation of gases -- Chapter 4: Encapsulation of flavours -- Chapter 5: Encapsulation of colour and pigments -- Chapter 6: Encapsulation of polyphenols (plant bioactive compounds) -- Chapter 7: Encapsulation of essential oils -- Chapter 8: Encapsulation of lipids -- Chapter 9: Encapsulation of nutraceuticals, vitamins -- Chapter 10: Encapsulation of antimicrobial compounds -- Chapter 11: Encapsulation for packaging -- Chapter 12: Encapsulation for masking off-flavour and off-tasting in food production -- Chapter 13: Alpha-cyclodextrin functions as a dietary fiber -- Chapter 14: Complexation of ingredients in foods by alpha-cyclodextrin to improve their functions -- Chapter 15: Fruits package with 1-methylcylopropene included alpha-cyclodextrin -- Chapter 16: Encapsulation of fruit ripening controlling compounds. .Cyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units (α, β or γ-CD, respectively) in a truncated molecular shape. Their cyclic molecular structure contains a hydrophilic surface and a hydrophobic cavity at the center that can interact (host) with external hydrophobic compounds (guest molecules). Cyclodextrins have been categorized as Generally Recognized As Safe (GRAS) in the USA, “natural products” in Japan, and as “novel food” in Australia, New Zealand and EU countries. They are therefore widely used in food production to encapsulate hydrophobic compounds, including solid, liquid and gas molecules, in order to solubilize, stabilize or control the release rate of these components. To date, there has been no comprehensive review of the very large number of studies performed on encapsulation using cyclodextrin powders for food applications in recent years. This text fills that gap for academics in the encapsulation field and for industry professionals who want to gain a solid understanding of encapsulation functionality of cyclodextrin powders. The book consists of 16 chapters in which chapter 1 introduces cyclodextrin properties and its applications in food processing, and chapters 2-16 explore applications of cyclodextrin in encapsulation for many guest compounds. These compounds include gases, flavors, colors, pigments, polyphenols (plant bioactive compounds), essential oils, lipids (cholesterol and polyunsaturated fatty acids), vitamins, fruit ripening controlling compounds, and antifungal and antimicrobial compounds. These chapters also discuss functionalities of cyclodextrin in packaging, masking off-flavor and off-taste, and as dietary fiber. Covering a broad range of cyclodextrin applications and suitable for both newcomers to encapsulation technology and those with experience, Functionality of Cyclodextrins in Encapsulation for Food Applications is a unique and essential reference on this increasingly important topic.Biomedical and Life Sciences SeriesFoodMicrobiologyFood scienceChemistry, OrganicFood MicrobiologyFood ScienceOrganic ChemistryFoodMicrobiology.Food science.Chemistry, Organic.Food Microbiology.Food Science.Organic Chemistry.547.7815Ho Thao M.MiAaPQMiAaPQMiAaPQBOOK9910502657403321Functionality of Cyclodextrins in Encapsulation for Food Applications2568844UNINA