Nanotechnology and functional food : effective delivery of bioactive ingredients / / edited by Cristina Sabliov, Hongda Chen, Rickey Yada |
Pubbl/distr/stampa | West Sussex, England : , : Wiley Blackwell, , 2015 |
Descrizione fisica | 1 online resource (405 p.) |
Disciplina | 664 |
Collana | IFT Press Series |
Soggetto topico |
Food - Biotechnology
Bioactive compounds - Biotechnology Functional foods |
ISBN |
1-118-46217-3
1-118-46215-7 |
Classificazione | TEC012000 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
Title Page; Copyright Page; Contents; Contributors; Chapter 1 Introduction; Chapter 2 Nutrient absorption in the human gastrointestinal tract; 2.1 INTRODUCTION; 2.2 OVERVIEW OF THE GASTROINTESTINAL TRACT; 2.3 THE GASTROINTESTINAL TRACT; 2.4 MACRONUTRIENTS; 2.4.1 Carbohydrates; 2.4.2 Fats; 2.4.3 Proteins; 2.5 ALCOHOL; 2.6 MICRONUTRIENTS; 2.6.1 Fat-soluble vitamins; 2.6.2 Water-soluble vitamins; 2.7 WATER AND MINERALS; 2.7.1 Water; 2.7.2 Electrolytes; 2.7.3 Sodium; 2.7.4 Potassium; 2.7.5 Chloride; 2.7.6 Calcium; 2.7.7 Magnesium; 2.7.8 Phosphorus; 2.7.9 Sulfur; 2.8 TRACE MINERALS; 2.8.1 Iron
2.8.2 Zinc 2.8.3 Copper; 2.8.4 Manganese; 2.8.5 Selenium; 2.8.6 Chromium; 2.8.7 Iodine; 2.8.8 Fluoride; 2.9 PHYTOCHEMICALS; 2.9.1 Carotenoids; 2.9.2 Flavonoids; 2.10 IMPLICATIONS IN HEALTH AND DISEASE; 2.11 USE OF NANOPARTICLES TO ENHANCE ABSORPTION OF NUTRIENTS; References; Chapter 3 Cellular fate of delivery systems and entrapped bioactives; 3.1 CELLULAR FATE OF NANOPARTICLES - AN EXPERIMENTAL PERSPECTIVE; 3.1.1 Nanoparticle detection and quantification; 3.1.2 Effect of NP properties on cell uptake; 3.1.3 Fate of loaded NPs in the cell with implications on bioactive functionality 3.2 CELLULAR UPTAKE OF SMALL MOLECULES AND NPs BY MEMBRANE PENETRATION - A MOLECULAR SIMULATION PERSPECTIVE 3.2.1 Small molecules and drugs interacting with lipid bilayers; 3.2.2 Polymers and NPs interacting with lipid bilayers; 3.3 CONCLUSIONS; References; Chapter 4 Interfacial science and the creation of nanoparticles; 4.1 INTRODUCTION; 4.2 FUNDAMENTALS OF INTERFACIAL SCIENCE; 4.2.1 Equilibrium surface properties; 4.2.2 Dynamic surface properties; 4.2.3 Self-assembly and phase separation; 4.2.4 Interactions at the interface; 4.3 INTERFACIAL PROPERTIES IN NANOPARTICLE FORMATION 4.3.1 Lyotropic nanoparticles 4.3.2 Self-assembled nanoparticles; 4.4 INTERFACIAL EFFECTS IN DISTRIBUTION AND RELEASE; Acknowledgments; References; Chapter 5 Controlling properties of micro- to nano-sized dispersions using emulsification devices; 5.1 INTRODUCTION; 5.2 FUNDAMENTALS OF EMULSIFICATION PROCESSES; 5.3 CONVENTIONAL MECHANICAL EMULSIFICATION; 5.3.1 High-speed mixer; 5.3.2 Colloid mill; 5.3.3 High-pressure homogenizer (microfluidizer); 5.3.4 Ultrasonic homogenizer; 5.4 PREPARATION OF QUASI-MONODISPERSE EMULSIONS USING MEMBRANE EMULSIFICATION 5.5 PREPARATION OF MONODISPERSE EMULSIONS USING MICROFABRICATED EMULSIFICATION DEVICES 5.5.1 Microfluidic emulsification; 5.5.2 Microchannel emulsification; 5.5.3 Edge-based droplet generation emulsification; 5.6 EMULSION PROPERTIES AND APPLICATIONS; 5.7 CONCLUSIONS; References; Chapter 6 Delivery systems for food applications: an overview of preparation methods and encapsulation, release, and dispersion properties; 6.1 INTRODUCTION; 6.2 METHODS OF FABRICATING DELIVERY SYSTEMS AND THEIR TYPICAL DIMENSIONS; 6.2.1 Top-down methods; 6.2.2 Bottom-up methods 6.3 ENCAPSULATION EFFICIENCIES OF VARIOUS DELIVERY SYSTEMS |
Record Nr. | UNINA-9910140480403321 |
West Sussex, England : , : Wiley Blackwell, , 2015 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|
Nanotechnology and functional food : effective delivery of bioactive ingredients / / edited by Cristina Sabliov, Hongda Chen, Rickey Yada |
Pubbl/distr/stampa | West Sussex, England : , : Wiley Blackwell, , 2015 |
Descrizione fisica | 1 online resource (405 p.) |
Disciplina | 664 |
Collana | IFT Press Series |
Soggetto topico |
Food - Biotechnology
Bioactive compounds - Biotechnology Functional foods |
ISBN |
1-118-46217-3
1-118-46215-7 |
Classificazione | TEC012000 |
Formato | Materiale a stampa |
Livello bibliografico | Monografia |
Lingua di pubblicazione | eng |
Nota di contenuto |
Title Page; Copyright Page; Contents; Contributors; Chapter 1 Introduction; Chapter 2 Nutrient absorption in the human gastrointestinal tract; 2.1 INTRODUCTION; 2.2 OVERVIEW OF THE GASTROINTESTINAL TRACT; 2.3 THE GASTROINTESTINAL TRACT; 2.4 MACRONUTRIENTS; 2.4.1 Carbohydrates; 2.4.2 Fats; 2.4.3 Proteins; 2.5 ALCOHOL; 2.6 MICRONUTRIENTS; 2.6.1 Fat-soluble vitamins; 2.6.2 Water-soluble vitamins; 2.7 WATER AND MINERALS; 2.7.1 Water; 2.7.2 Electrolytes; 2.7.3 Sodium; 2.7.4 Potassium; 2.7.5 Chloride; 2.7.6 Calcium; 2.7.7 Magnesium; 2.7.8 Phosphorus; 2.7.9 Sulfur; 2.8 TRACE MINERALS; 2.8.1 Iron
2.8.2 Zinc 2.8.3 Copper; 2.8.4 Manganese; 2.8.5 Selenium; 2.8.6 Chromium; 2.8.7 Iodine; 2.8.8 Fluoride; 2.9 PHYTOCHEMICALS; 2.9.1 Carotenoids; 2.9.2 Flavonoids; 2.10 IMPLICATIONS IN HEALTH AND DISEASE; 2.11 USE OF NANOPARTICLES TO ENHANCE ABSORPTION OF NUTRIENTS; References; Chapter 3 Cellular fate of delivery systems and entrapped bioactives; 3.1 CELLULAR FATE OF NANOPARTICLES - AN EXPERIMENTAL PERSPECTIVE; 3.1.1 Nanoparticle detection and quantification; 3.1.2 Effect of NP properties on cell uptake; 3.1.3 Fate of loaded NPs in the cell with implications on bioactive functionality 3.2 CELLULAR UPTAKE OF SMALL MOLECULES AND NPs BY MEMBRANE PENETRATION - A MOLECULAR SIMULATION PERSPECTIVE 3.2.1 Small molecules and drugs interacting with lipid bilayers; 3.2.2 Polymers and NPs interacting with lipid bilayers; 3.3 CONCLUSIONS; References; Chapter 4 Interfacial science and the creation of nanoparticles; 4.1 INTRODUCTION; 4.2 FUNDAMENTALS OF INTERFACIAL SCIENCE; 4.2.1 Equilibrium surface properties; 4.2.2 Dynamic surface properties; 4.2.3 Self-assembly and phase separation; 4.2.4 Interactions at the interface; 4.3 INTERFACIAL PROPERTIES IN NANOPARTICLE FORMATION 4.3.1 Lyotropic nanoparticles 4.3.2 Self-assembled nanoparticles; 4.4 INTERFACIAL EFFECTS IN DISTRIBUTION AND RELEASE; Acknowledgments; References; Chapter 5 Controlling properties of micro- to nano-sized dispersions using emulsification devices; 5.1 INTRODUCTION; 5.2 FUNDAMENTALS OF EMULSIFICATION PROCESSES; 5.3 CONVENTIONAL MECHANICAL EMULSIFICATION; 5.3.1 High-speed mixer; 5.3.2 Colloid mill; 5.3.3 High-pressure homogenizer (microfluidizer); 5.3.4 Ultrasonic homogenizer; 5.4 PREPARATION OF QUASI-MONODISPERSE EMULSIONS USING MEMBRANE EMULSIFICATION 5.5 PREPARATION OF MONODISPERSE EMULSIONS USING MICROFABRICATED EMULSIFICATION DEVICES 5.5.1 Microfluidic emulsification; 5.5.2 Microchannel emulsification; 5.5.3 Edge-based droplet generation emulsification; 5.6 EMULSION PROPERTIES AND APPLICATIONS; 5.7 CONCLUSIONS; References; Chapter 6 Delivery systems for food applications: an overview of preparation methods and encapsulation, release, and dispersion properties; 6.1 INTRODUCTION; 6.2 METHODS OF FABRICATING DELIVERY SYSTEMS AND THEIR TYPICAL DIMENSIONS; 6.2.1 Top-down methods; 6.2.2 Bottom-up methods 6.3 ENCAPSULATION EFFICIENCIES OF VARIOUS DELIVERY SYSTEMS |
Record Nr. | UNINA-9910819132103321 |
West Sussex, England : , : Wiley Blackwell, , 2015 | ||
Materiale a stampa | ||
Lo trovi qui: Univ. Federico II | ||
|