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Nanocarriers for Controlled Release and Target Delivery of Bioactive Compounds / / by Shaba Noore, Shivani Pathania, Pablo Fuciños, Colm P. O'Donnell, Brijesh K. Tiwari
| Nanocarriers for Controlled Release and Target Delivery of Bioactive Compounds / / by Shaba Noore, Shivani Pathania, Pablo Fuciños, Colm P. O'Donnell, Brijesh K. Tiwari |
| Autore | Noore Shaba |
| Edizione | [1st ed. 2024.] |
| Pubbl/distr/stampa | Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2024 |
| Descrizione fisica | 1 online resource (91 pages) |
| Disciplina |
641.3
664 |
| Altri autori (Persone) |
PathaniaShivani
FuciñosPablo O'DonnellC. P (Colm P.) TiwariBrijesh K |
| Collana | SpringerBriefs in Food, Health, and Nutrition |
| Soggetto topico |
Food science
Food - Analysis Chemistry Food Science Food Chemistry Food Engineering |
| ISBN | 3-031-57488-5 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Introduction -- Lipid-based nanocarriers (LNCs) -- Protein-Based nanocarriers -- Carbohydrate/ polymer-based nanocarriers -- Synthetic polymeric nanocarriers -- Quality parameters of nanoencapsulation -- Nanoencapsulation of bioactive compounds -- Controlled release and target delivery of nanoencapsulated compounds -- Future challenges and conclusions. |
| Record Nr. | UNINA-9910855389403321 |
Noore Shaba
|
||
| Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2024 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Ozone in food processing [[electronic resource] /] / edited by Colm O'Donnell ... [et al.]
| Ozone in food processing [[electronic resource] /] / edited by Colm O'Donnell ... [et al.] |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2012 |
| Descrizione fisica | 1 online resource (316 p.) |
| Disciplina | 664/.0286 |
| Altri autori (Persone) | O'DonnellC. P (Colm P.) |
| Soggetto topico |
Ozone
Food industry and trade |
| ISBN |
1-280-58640-0
9786613616234 1-118-30747-X 1-118-30741-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Ozone in Food Processing; Contents; Contributors; 1 Status and Trends of Ozone in Food Processing; 1.1 Why ozone?; 1.2 Drivers of ozone in the food industry; 1.2.1 Regulation; 1.2.2 Surface cleaning and disinfection; 1.2.3 Food safety and shelf life extension; 1.2.4 Nutrient and sensory aspects; 1.2.5 Consumer and processor acceptability; 1.2.6 Technology advances; 1.2.7 Environmental impact; 1.3 The hurdle concept; 1.4 Challenges; 1.5 Objective; References; 2 Regulatory and Legislative Issues; 2.1 Introduction; 2.2 History of ozone application and regulation; 2.3 Ozone regulation
2.3.1 Overview of US regulations2.3.2 Overview of European regulations; 2.3.3 Overview of Canadian regulations; 2.3.4 Overview of Australian and New Zealand regulations; 2.3.5 Overview of Japanese regulations; 2.4 Global harmonisation of food safety regulations; References; 3 Chemical and Physical Properties of Ozone; 3.1 Introduction; 3.2 The molecular structure of ozone; 3.3 The chemical and physical properties of ozone; 3.3.1 The chemical mechanisms of ozonation; 3.3.2 Ozone reaction pathways in water; 3.4 Ozone action on macromolecules; 3.5 Mechanisms of microbial inactivation 3.6 Ozone reactions against virus3.7 Ozone reaction on biofilms; Acknowledgments; References; 4 Generation and Control of Ozone; 4.1 Introduction; 4.2 Ozone generation; 4.2.1 Ozone generation by corona discharge (CD); 4.2.2 Ultraviolet (UV) (photochemical) ozone generation; 4.3 Feed gas preparation systems; 4.3.1 Need for feed gas treatment; 4.3.2 Air preparation systems; 4.3.3 Oxygen feed gas systems; 4.4 Solubility of ozone in water; 4.5 Contacting ozone with water: physical means of transferring ozone into water; 4.5.1 Venturi injection method; 4.5.2 Fine bubble diffuser method 4.6 Measuring and monitoring ozone in water4.6.1 Colourimetric method; 4.6.2 Electronic method - for dissolved ozone; 4.6.3 Electronic method - for ORP; 4.7 Measuring and monitoring ozone in air; 4.7.1 Ozone measurement equipment for food processing plant air; 4.8 Ozonation equipment for food storage rooms; 4.9 Ozone generator output control; 4.10 Some recent novel applications for ozone generation in food processing plants; 4.11 Helpful calculations; 4.11.1 Gallons per minute; 4.11.2 Metric equivalent; References; 5 Ozone in Fruit and Vegetable Processing; 5.1 Introduction 5.2 Applications in fruit and vegetable processing5.2.1 Surface decontamination; 5.2.2 Storage in ozone-rich atmospheres; 5.2.3 Ozone in fruit and vegetable juice processing; 5.3 Efficacy of ozone; 5.4 Synergistic effects with ozone; 5.5 Effect of ozone on product quality and nutrition; 5.5.1 Chemical attributes; 5.5.2 Visual quality; 5.5.3 Texture; 5.5.4 Sensory quality; 5.6 Conclusion; References; 6 Ozone in Grain Processing; 6.1 Introduction; 6.2 Ozone application in grain storage and effects on grain components; 6.2.1 Insect control; 6.2.2 Microorganism control 6.2.3 Reduction of toxic chemical levels |
| Record Nr. | UNINA-9910141345303321 |
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Ozone in food processing [[electronic resource] /] / edited by Colm O'Donnell ... [et al.]
| Ozone in food processing [[electronic resource] /] / edited by Colm O'Donnell ... [et al.] |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2012 |
| Descrizione fisica | 1 online resource (316 p.) |
| Disciplina | 664/.0286 |
| Altri autori (Persone) | O'DonnellC. P (Colm P.) |
| Soggetto topico |
Ozone
Food industry and trade |
| ISBN |
1-280-58640-0
9786613616234 1-118-30747-X 1-118-30741-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Ozone in Food Processing; Contents; Contributors; 1 Status and Trends of Ozone in Food Processing; 1.1 Why ozone?; 1.2 Drivers of ozone in the food industry; 1.2.1 Regulation; 1.2.2 Surface cleaning and disinfection; 1.2.3 Food safety and shelf life extension; 1.2.4 Nutrient and sensory aspects; 1.2.5 Consumer and processor acceptability; 1.2.6 Technology advances; 1.2.7 Environmental impact; 1.3 The hurdle concept; 1.4 Challenges; 1.5 Objective; References; 2 Regulatory and Legislative Issues; 2.1 Introduction; 2.2 History of ozone application and regulation; 2.3 Ozone regulation
2.3.1 Overview of US regulations2.3.2 Overview of European regulations; 2.3.3 Overview of Canadian regulations; 2.3.4 Overview of Australian and New Zealand regulations; 2.3.5 Overview of Japanese regulations; 2.4 Global harmonisation of food safety regulations; References; 3 Chemical and Physical Properties of Ozone; 3.1 Introduction; 3.2 The molecular structure of ozone; 3.3 The chemical and physical properties of ozone; 3.3.1 The chemical mechanisms of ozonation; 3.3.2 Ozone reaction pathways in water; 3.4 Ozone action on macromolecules; 3.5 Mechanisms of microbial inactivation 3.6 Ozone reactions against virus3.7 Ozone reaction on biofilms; Acknowledgments; References; 4 Generation and Control of Ozone; 4.1 Introduction; 4.2 Ozone generation; 4.2.1 Ozone generation by corona discharge (CD); 4.2.2 Ultraviolet (UV) (photochemical) ozone generation; 4.3 Feed gas preparation systems; 4.3.1 Need for feed gas treatment; 4.3.2 Air preparation systems; 4.3.3 Oxygen feed gas systems; 4.4 Solubility of ozone in water; 4.5 Contacting ozone with water: physical means of transferring ozone into water; 4.5.1 Venturi injection method; 4.5.2 Fine bubble diffuser method 4.6 Measuring and monitoring ozone in water4.6.1 Colourimetric method; 4.6.2 Electronic method - for dissolved ozone; 4.6.3 Electronic method - for ORP; 4.7 Measuring and monitoring ozone in air; 4.7.1 Ozone measurement equipment for food processing plant air; 4.8 Ozonation equipment for food storage rooms; 4.9 Ozone generator output control; 4.10 Some recent novel applications for ozone generation in food processing plants; 4.11 Helpful calculations; 4.11.1 Gallons per minute; 4.11.2 Metric equivalent; References; 5 Ozone in Fruit and Vegetable Processing; 5.1 Introduction 5.2 Applications in fruit and vegetable processing5.2.1 Surface decontamination; 5.2.2 Storage in ozone-rich atmospheres; 5.2.3 Ozone in fruit and vegetable juice processing; 5.3 Efficacy of ozone; 5.4 Synergistic effects with ozone; 5.5 Effect of ozone on product quality and nutrition; 5.5.1 Chemical attributes; 5.5.2 Visual quality; 5.5.3 Texture; 5.5.4 Sensory quality; 5.6 Conclusion; References; 6 Ozone in Grain Processing; 6.1 Introduction; 6.2 Ozone application in grain storage and effects on grain components; 6.2.1 Insect control; 6.2.2 Microorganism control 6.2.3 Reduction of toxic chemical levels |
| Record Nr. | UNISA-996205511503316 |
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. di Salerno | ||
| ||
Ozone in food processing / / edited by Colm O'Donnell ... [et al.]
| Ozone in food processing / / edited by Colm O'Donnell ... [et al.] |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | Oxford ; ; Ames, Iowa, : Blackwell Pub., 2012 |
| Descrizione fisica | 1 online resource (316 p.) |
| Disciplina | 664/.0286 |
| Altri autori (Persone) | O'DonnellC. P (Colm P.) |
| Soggetto topico |
Ozone
Food industry and trade |
| ISBN |
1-280-58640-0
9786613616234 1-118-30747-X 1-118-30741-0 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto |
Ozone in Food Processing; Contents; Contributors; 1 Status and Trends of Ozone in Food Processing; 1.1 Why ozone?; 1.2 Drivers of ozone in the food industry; 1.2.1 Regulation; 1.2.2 Surface cleaning and disinfection; 1.2.3 Food safety and shelf life extension; 1.2.4 Nutrient and sensory aspects; 1.2.5 Consumer and processor acceptability; 1.2.6 Technology advances; 1.2.7 Environmental impact; 1.3 The hurdle concept; 1.4 Challenges; 1.5 Objective; References; 2 Regulatory and Legislative Issues; 2.1 Introduction; 2.2 History of ozone application and regulation; 2.3 Ozone regulation
2.3.1 Overview of US regulations2.3.2 Overview of European regulations; 2.3.3 Overview of Canadian regulations; 2.3.4 Overview of Australian and New Zealand regulations; 2.3.5 Overview of Japanese regulations; 2.4 Global harmonisation of food safety regulations; References; 3 Chemical and Physical Properties of Ozone; 3.1 Introduction; 3.2 The molecular structure of ozone; 3.3 The chemical and physical properties of ozone; 3.3.1 The chemical mechanisms of ozonation; 3.3.2 Ozone reaction pathways in water; 3.4 Ozone action on macromolecules; 3.5 Mechanisms of microbial inactivation 3.6 Ozone reactions against virus3.7 Ozone reaction on biofilms; Acknowledgments; References; 4 Generation and Control of Ozone; 4.1 Introduction; 4.2 Ozone generation; 4.2.1 Ozone generation by corona discharge (CD); 4.2.2 Ultraviolet (UV) (photochemical) ozone generation; 4.3 Feed gas preparation systems; 4.3.1 Need for feed gas treatment; 4.3.2 Air preparation systems; 4.3.3 Oxygen feed gas systems; 4.4 Solubility of ozone in water; 4.5 Contacting ozone with water: physical means of transferring ozone into water; 4.5.1 Venturi injection method; 4.5.2 Fine bubble diffuser method 4.6 Measuring and monitoring ozone in water4.6.1 Colourimetric method; 4.6.2 Electronic method - for dissolved ozone; 4.6.3 Electronic method - for ORP; 4.7 Measuring and monitoring ozone in air; 4.7.1 Ozone measurement equipment for food processing plant air; 4.8 Ozonation equipment for food storage rooms; 4.9 Ozone generator output control; 4.10 Some recent novel applications for ozone generation in food processing plants; 4.11 Helpful calculations; 4.11.1 Gallons per minute; 4.11.2 Metric equivalent; References; 5 Ozone in Fruit and Vegetable Processing; 5.1 Introduction 5.2 Applications in fruit and vegetable processing5.2.1 Surface decontamination; 5.2.2 Storage in ozone-rich atmospheres; 5.2.3 Ozone in fruit and vegetable juice processing; 5.3 Efficacy of ozone; 5.4 Synergistic effects with ozone; 5.5 Effect of ozone on product quality and nutrition; 5.5.1 Chemical attributes; 5.5.2 Visual quality; 5.5.3 Texture; 5.5.4 Sensory quality; 5.6 Conclusion; References; 6 Ozone in Grain Processing; 6.1 Introduction; 6.2 Ozone application in grain storage and effects on grain components; 6.2.1 Insect control; 6.2.2 Microorganism control 6.2.3 Reduction of toxic chemical levels |
| Record Nr. | UNINA-9910810443803321 |
| Oxford ; ; Ames, Iowa, : Blackwell Pub., 2012 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||