LEADER 01060nam a22002531i 4500 001 991004055459707536 005 20040715121001.0 008 040802s2002 fr |||||||||||||||||fre 035 $ab13165744-39ule_inst 035 $aARCHE-111835$9ExL 040 $aBiblioteca Interfacoltà$bita$cA.t.i. Arché s.c.r.l. Pandora Sicilia s.r.l. 082 04$a337 245 00$aTrajectoires latino-américaines :$bregards sur Cuba /$csous la direction de: Rémy Herrera ; avec la collaboration de: Isaac Joshua ... [et al.] 260 $aParis :$bPUF,$c2002 300 $a1 v. ;$c24 cm 440 0$aRevue tiers-monde ;$v171 700 1 $aHerrera, Rémy$eauthor$4http://id.loc.gov/vocabulary/relators/aut$0734651 700 1 $aJoshua, Isaac 907 $a.b13165744$b02-04-14$c05-08-04 912 $a991004055459707536 945 $aLE002 SP 330/171$g1$i2002000371058$lle002$nC. 1$o-$pE0.00$q-$rl$so $t0$u0$v0$w0$x0$y.i13805307$z05-08-04 996 $aTrajectoires latino-américaines$91450626 997 $aUNISALENTO 998 $ale002$b05-08-04$cm$da $e-$ffre$gfr $h0$i1 LEADER 04919nam 2200697 450 001 9910136446303321 005 20230912104939.0 010 $a1-118-94687-1 010 $a1-118-94688-X 035 $a(CKB)3710000000596183 035 $a(EBL)4406049 035 $a(SSID)ssj0001622679 035 $a(PQKBManifestationID)16358518 035 $a(PQKBTitleCode)TC0001622679 035 $a(PQKBWorkID)14930005 035 $a(PQKB)11649278 035 $a(MiAaPQ)EBC4406049 035 $a(DLC) 2015040231 035 $a(Au-PeEL)EBL4406049 035 $a(CaPaEBR)ebr11156164 035 $a(CaONFJC)MIL897687 035 $a(OCoLC)925355904 035 $a(EXLCZ)993710000000596183 100 $a20160608h20162016 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 00$aEncapsulation and controlled release technologies in food systems /$fedited by Jamileh M. Lakkis 205 $aSecond edition. 210 1$aChichester, England :$cWiley Blackwell,$d2016. 210 4$d©2016 215 $a1 online resource (411 p.) 225 1 $aTHEi Wiley ebooks 300 $aDescription based upon print version of record. 311 $a1-118-94689-8 311 $a1-118-73352-5 320 $aIncludes bibliographical references at the end of each chapters and index. 327 $aCover; Title Page; Copyright; Dedication; Contents; List of contributors; Foreword; Preface to second edition; Preface to first edition; Chapter 1 Introduction; Wall-forming materials; Core materials; Release triggers; Payload; Current approaches to encapsulation and controlled release; Entrapment in carbohydrate matrices; Complexation into cyclodextrins; Encapsulation in microporous matrices: physical adsorption; Encapsulation in fats and waxes; Encapsulation in emulsions and micellar systems; Encapsulation in coacervated polymers; Encapsulation using supercritical fluids 327 $aEncapsulation into hydrogel matricesEncapsulation using flow-focusing technology; Overview of controlled-release systems; Matrix systems; Reservoir systems; Combination systems; Release mechanisms; References; Chapter 2 Encapsulation of edible active compounds using supercritical fluids; Supercritical fluid technology; Properties of supercritical fluids; Implementation of processes using SCFs: Basic considerations; Current industrial applications; Particle formation processes; SCFs as solvents; SCFs as antisolvents; SCFs as solutes; SCFs as propellants; Products; Single compound products 327 $aCo-precipitation and encapsulation processes: Carrier materialsEncapsulation of solid active compounds; Encapsulation of liquid active compounds; Case study: Encapsulation of lavandin essential oil; Encapsulation in water-soluble carriers; Encapsulation in water-insoluble carriers; Impregnation; Comparison with alternative encapsulation technologies; References; Chapter 3 Encapsulation by complex coacervation; Introductory comments; Complex coacervation background and terminology; Biopolymers and complex coacervation; Biopolymer structure and properties 327 $aMilk and vegetable protein denaturationReproducibility issues; Concluding biopolymer comments; Stabilization and solidification of complex coacervate capsule shells; Overview; mTGase treatment of complex coacervate capsule shells; Overview of current encapsulation protocols; Concluding comments; References; Chapter 4 Lyophilized liposomes for food applications: Fundamentals, processes, and potential applications; Introduction; Liposomes: Structure, production methods, and applications in foods; Formulation factors affecting liposome integrity after lyophilization 327 $aInfluence of the lyophilization process parameters and technological factors on the lyophilized productConcluding remarks and future perspectives; References; Chapter 5 Microencapsulation of probiotics; Introduction to probiotics; Definitions, applications, and advantages of probiotics; Introduction to microencapsulation; Definition; Purpose of microencapsulation; Structural details of microcapsules; Materials used in the microencapsulation of probiotics; Factors affecting the microencapsulation effectiveness of probiotics; Methods used in microencapsulating probiotics 327 $aExtrusion technique for microencapsulation 410 0$aTHEi Wiley ebooks. 606 $aControlled release technology 606 $aMicroencapsulation 606 $aFood$xAnalysis 615 0$aControlled release technology. 615 0$aMicroencapsulation. 615 0$aFood$xAnalysis. 676 $a664.024 702 $aLakkis$b Jamileh M. 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910136446303321 996 $aEncapsulation and controlled release technologies in food systems$92153452 997 $aUNINA