Encapsulation technologies and delivery systems for food ingredients and nutraceuticals / / edited by Nissim Garti and D. Julian McClements

• Pubblicazione: Philadelphia, Pa., : Woodhead Pub., 2012
• Edizione: 1st ed.
• Descrizione fisica: 1 online resource (639 p.)
• Disciplina: 664.024; 664
• Soggetto topico: Functional foods; Microencapsulation; Food - Biotechnology
• Altri autori: GartiNissim <1945-> McClementsDavid Julian
• Note generali: Description based upon print version of record.
• Nota di bibliografia: Includes bibliographical references and index.
• Nota di contenuto: pt. 1. Requirements for food ingredient and nutracceutical delivery systems -- pt. 2. Processing technology approaches to produce encapsulation and delivery systems -- pt. 3. Pysiochemical approaches to produce encapsulation and delivery systems -- pt. 4. Characterization and applications of delivery systems.
• Sommario/riassunto: Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques.Part one provides an overview of key requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Processing technologies for enca
• Titolo autorizzato: Encapsulation technologies and delivery systems for food ingredients and nutraceuticals
• ISBN: 0-85709-590-0
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Lingua di pubblicazione: Inglese
• Record Nr.: 9910974395003321
• Lo trovi qui: Univ. Federico II
• Serie: Woodhead Publishing in food science, technology, and nutrition ; ; no. 239.