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Title Food hydrocolloids as encapsulating agents in delivery systems / edited by Adil Gani, F.A. Masoodi, Umar Shah, and Asima Shah
Published Boca Raton, FL : CRC Press, Taylor & Francis Group, [2019]
©2019

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Description 1 online resource
Summary This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It details the challenges of poorly-controlled rate of hydration, thickness, decrease in viscosity upon storage, and susceptibility to microbial contamination. Food Hydrocolloids as Encapsulating Agents in Delivery Systems briefly describes various emerging biomaterials including food gums, starches, beta glucans, and proteins for their potential role as wall material in the development of nutraceutical delivery systems. Further, it describes different techniques of fabrication of nanodelivery systems. Features: Provides an introduction to food hydrocolloids as encapsulating agents Covers starches and their derivatives as delivery systems Includes gum-based delivery systems Discusses the classification, isolation, and purification of protein delivery systems This book would be helpful to food scientists and pharmaceutical scientists working in areas including nanotechnology, polymer chemistry, and nutraceutical delivery, as well as regulators and government researchers in US FDA, USDA, and UK FSA regulatory agencies
Bibliography Includes bibliographical references and index
Notes Online resource; title from PDF title page (EBSCO, viewed June 11, 2019)
Subject Hydrocolloids.
Food additives.
Stabilizing agents.
Food Additives
stabilizer.
TECHNOLOGY & ENGINEERING -- Food Science.
TECHNOLOGY -- Food Science.
Food additives
Hydrocolloids
Stabilizing agents
Form Electronic book
Author Gani, Adil, editor
Masoodi, F. A., editor
Shah, Umar, editor
Shah, Asima, editor
LC no. 2021761529
ISBN 9780429470585
0429470584
9780429894176
0429894171
9780429894169
0429894163
9780429894152
0429894155