Nano- and microencapsulation for foods /

• Άλλοι συγγραφείς: Kwak, Hae-Soo (Επιμελητής έκδοσης)
• Μορφή: Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: Chichester, West Sussex, UK : Wiley Blackwell, 2014.
• Θέματα: Food addititives.; Microencapsulation.; Functional foods.; Controlled release preparations.; COOKING > General.; Food additives.; Electronic books.

 Today, 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. 

 Cover; 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.