LEADER 05537nam 2200721 450 001 9910139125103321 005 20230803221244.0 010 $a1-118-29232-4 010 $a1-118-29229-4 010 $a1-118-29231-6 035 $a(CKB)2550000001273077 035 $a(EBL)1666470 035 $a(SSID)ssj0001181656 035 $a(PQKBManifestationID)11684874 035 $a(PQKBTitleCode)TC0001181656 035 $a(PQKBWorkID)11163186 035 $a(PQKB)11571257 035 $a(OCoLC)880452091 035 $a(MiAaPQ)EBC1666470 035 $a(DLC) 2014003758 035 $a(Au-PeEL)EBL1666470 035 $a(CaPaEBR)ebr10861024 035 $a(CaONFJC)MIL595204 035 $a(OCoLC)869460728 035 $a(EXLCZ)992550000001273077 100 $a20140505h20142014 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aNano-and microencapsulation for foods /$fedited by Hae-Soo Kwak 210 1$aChichester, England :$cWiley-Blackwell,$d2014. 210 4$dİ2014 215 $a1 online resource (438 p.) 300 $aDescription based upon print version of record. 311 $a1-118-29233-2 311 $a1-306-63953-0 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aCover; Title Page; Copyright; Contents; List of Contributors; Preface; Chapter 1 Overview of Nano- and Microencapsulation for Foods; 1.1 Introduction; 1.2 Nano- or microencapsulation as a rich source of delivery of functional components; 1.3 Wall materials used for encapsulation; 1.4 Techniques used for the production of nano- or microencapsulation of foods; 1.5 Characterization of nano- or microencapsulated functional particles; 1.6 Fortification of foods through nano- or microcapsules; 1.7 Nano- or microencapsulation technologies: industrial perspectives and applications in the food market 327 $a1.8 Overview of the bookAcknowledgments; References; Part I Concepts and rationales of nano- and microencapsulation for foods; Chapter 2 Theories and Concepts of Nano Materials, Nano- and microencapsulation; 2.1 Introduction; 2.2 Materials used for nanoparticles, nano- and microencapsulation; 2.2.1 Polymers; 2.3 Nano- and microencapsulation techniques; 2.3.1 Chemical methods; 2.3.2 Physico-chemical methods; 2.3.3 Other methods; 2.3.4 Factors influencing optimization; 2.4 Pharmaceutical and nutraceutical applications; 2.4.1 Various delivery routes for nano- and microencapsulation systems 327 $a2.5 Food ingredients and nutraceutical applications2.5.1 Background and definitions; 2.5.2 Nanomaterials, nano- and microencapsulation in nutraceuticals; 2.6 Conclusion; References; Chapter 3 Rationales of Nano- and Microencapsulation for Food Ingredients; 3.1 Introduction; 3.2 Factors affecting the quality loss of food ingredients; 3.2.1 Oxygen; 3.2.2 Light; 3.2.3 Temperature; 3.2.4 Adverse interaction; 3.2.5 Taste masking; 3.3 Case studies of food ingredient protection through nano- and microencapsulation; 3.3.1 Vitamins; 3.3.2 Enzymes; 3.3.3 Minerals; 3.3.4 Phytochemicals; 3.3.5 Lipids 327 $a3.3.6 Probiotics3.3.7 Flavors; 3.4 Conclusion; References; Chapter 4 Methodologies Used for the Characterization of Nano- and Microcapsules; 4.1 Introduction; 4.2 Methodologies used for the characterization of nano- and microcapsules; 4.2.1 Particle size and particle size distribution; 4.2.2 Zeta potential measurement; 4.2.3 Morphology; 4.2.4 Membrane flexibility; 4.2.5 Stability; 4.2.6 Encapsulation efficiency; 4.3 Conclusion; Acknowledgements; References; Chapter 5 Advanced Approaches of Nano- and Microencapsulation for Food Ingredients; 5.1 Introduction 327 $a5.2 Nanoencapsulation based on the microencapsulation technology5.3 Classification of the encapsulation system; 5.3.1 Nanoparticle or microparticle; 5.3.2 Structural encapsulation systems; 5.4 Preparation methods for the encapsulation system; 5.4.1 Emulsification; 5.4.2 Precipitation; 5.4.3 Desolvation; 5.4.4 Ionic gelation; 5.5 Application of the encapsulation system in food ingredients; 5.6 Conclusion; References; Part II Nano- and microencapsulations of food ingredients; Chapter 6 Nano- and Microencapsulation of Phytochemicals; 6.1 Introduction; 6.2 Classification of phytochemicals 327 $a6.2.1 Flavonoids 330 $aToday, 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, app 606 $aFood addititives 606 $aMicroencapsulation 606 $aFunctional foods 606 $aControlled release preparations 615 0$aFood addititives. 615 0$aMicroencapsulation. 615 0$aFunctional foods. 615 0$aControlled release preparations. 676 $a641.3/08 702 $aKwak$b Hae-Soo 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910139125103321 996 $aNano-and microencapsulation for foods$92184280 997 $aUNINA