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Title Micro/nanoencapsulation of active food ingredients / Qingrong Huang, editor, Peter Given, editor, Michael Qian, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc
Published Washington, DC : American Chemical Society, 2009


Description 1 online resource (334 pages) : illustrations
Series ACS symposium series, 1947-5918 ; 1007
ACS symposium series ; 1007. 1947-5918
Contents Structural Design Principles for Improved Food Performance: Nanolaminated Biopolymer Structures in Foods / McClements, David Julian / -- The Assembly and Disassembly of Biopolyelectrolyte Multilayers and Their Potential in the Encapsulation and Controlled Release of Active Ingredients from Foods / Moffat, J.; Parker, R.; Noel, T. R.; Duta, D.; Ring, S. G. / -- A Theoretical Self-Consistent Field Study of Mixed Interfacial Biopolymer Films / Ettelaie, Rammile; Akinshina, Anna; Dickinson, Eric / -- Modulating Lipid Delivery in Food Emulsions / Wilde, Peter J.; Ridout, Michael J.; Mackie, Alan R.; Wickham, Martin S. J.; Faulks, Richard M. / -- Protein Structures as Delivery Vehicles in Foods / Smith, Paul, YKI Institute for Surface Chemistry, Box 5607, SE 114 86, Stockholm, Sweden, Current address: Cargill R&D Centre Europe, Havenstraat 84, B1800 Vilvoorde, Belgium; Plunkett, Mark, YKI Institute for Surface Chemistry, Box 5607, SE 114 86, Stockholm, Sweden / -- Calcium Cross-Linked Soy Protein Beads and Microspheres as Carriers for Nutraceutical Compound Delivery / Chen, Lingyun; Remondetto, Gabriel E.; Subirade, Muriel / -- Design of Single Surfactant Microemulsion / Naouli, Nabil; Rosano, Henri L. / -- Nanoencapsulation Systems Based on Milk Proteins and Phospholipids / Singh, Harjinder, Riddet Centre, Massey University, Private Bag 11 222, Palmerston North, New Zealand; Ye, Aiqain, Riddet Centre, Massey University, Private Bag 11 222, Palmerston North, New Zealand, Current address: Fonterra Co-operative Limited, Palmerston North, New Zealand; Thompson, Abby, Riddet Centre, Massey University, Private Bag 11 222, Palmerston North, New Zealand / -- Controlled Self-Organization of Zein Nanostructures for Encapsulation of Food Ingredients / Padua, Graciela W.; Wang, Qin / -- Real Time Monitoring of Interactions in Oil-in-Water Emulsions: Diffusing Wave and Ultrasonic Spectroscopy / Alexander, M.; Liu, J.; Corredig, M. / -- Droplet-Size Dependent Solubilization and Crystallization of Lipids in Oil-in-Water Emulsion / Hasuo, N., Graduate School of Biosphere Science, Hiroshima University, Higashi, Hiroshima 739-8528, Japan, Current address: Meiji Dairies Company, Odawara 250-0862, Japan; Sonoda, T., Tanabe Pharmaceutical Company Ltd., Osaka 532-8505, Japan; Ueno, S., Graduate School of Biosphere Science, Hiroshima University, Higashi, Hiroshima 739-8528, Japan; Sato, K., Graduate School of Biosphere Science, Hiroshima University, Higashi, Hiroshima 739-8528, Japan / -- Benefits of a Soy Lecithin Based Nanotechnology for the Animal and Human Food Industry / Peters, Scott E.; Brain, Charles H. / -- Enhancing Stability and Oral Bioavailability of Polyphenols Using Nanoemulsions / Wang, Xiaoyong; Wang, Yu-Wen; Huang, Qingrong / -- Materials for Encapsulation of Food Ingredients: Understanding the Properties to Find Practical Solutions / McCrae, C.; Debon, S.; Guthrie, B.; Heigis, J.; Mondro, G.; Shieh, W. / -- Approaches to Encapsulation of Active Food Ingredients in Spray-Drying / Millqvist-Fureby, Anna / -- Aroma Release at the Nano- and Microscale: Molecules to Droplets / Taylor, A. J.; Pearson, K.; Hollowood, T. A.; Linforth, R. S. T. / -- Flavor Delivery via Lipid Encapsulation: Flavor Retention in Cake and Loaf Volume in Bread / Finney, John; Reineccius, Gary / -- Shelf Life and Flavor Release of Coacervated Orange Oil / Paetznick, Debbie; Reineccius, Gary /
Summary "This book highlights recent innovation in encapsulation and controlled release technologies, as well as design principle of novel food delivery systems. In addition, it also provided some new directions and opportunities that can arise from the development of new nanostructured biomaterials for the fabrication of delivery vehicles and carriers for active food ingredients. This book is intended to be used as either a textbook or a reference that will give the readers a good grasp of basic concepts and potentials of encapsulation technologies, as well as their novel applications in food systems."--Jacket
Analysis Food ingredients
Notes "This book originated from a symposium titled Micro/Nano-Encapsulation of Active Food Ingredients"--Page xii
Distributed in print by Oxford University Press
Bibliography Includes bibliographical references and index
Notes Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. MiAaHDL
Publisher-supplied information and home-page
digitized 2010 HathiTrust Digital Library committed to preserve pda MiAaHDL
Subject Food -- Packaging.
Controlled release technology.
Food -- Composition.
Biopolymers -- Analysis
Biopolymers -- Fieldwork
Lipids -- Analysis
Emulsions -- Research
Proteins -- Structure
Food -- Analysis -- Research
Soy proteins -- Analysis
Proteins -- Crosslinking.
Calcium -- Analysis
Functional foods -- Research
Surface active agents -- Analysis
Milk proteins -- Analysis
Phospholipids -- Analysis
Proteins in human nutrition.
Spectrum analysis.
Lecithin -- Analysis
Nanotechnology -- Analysis
Food industry and trade -- Research
Polyphenols -- Stability
Polyphenols -- Bioavailability
Food -- Properties
Spray drying -- Research
Food -- Odor -- Analysis
Drops -- Analysis
Food -- Sensory evaluation.
Cake -- Analysis
Bread -- Analysis
Orange oil -- Flavor and odor
Food -- Shelf-life dating.
Food handling.
Food Handling
Functional Food
Biopolymers -- chemistry
Delayed-Action Preparations -- chemical synthesis
Polyelectrolytes -- chemistry
Lipids -- chemistry
Emulsions -- chemistry
Dietary Proteins -- chemistry
Soybean Proteins -- chemistry
Surface-Active Agents -- chemistry
Milk Proteins -- chemistry
Phospholipids -- chemistry
Zein -- chemistry
Spectrum Analysis
Lecithins -- chemistry
Animal Feed
Food-Processing Industry
Polyphenols -- chemistry
Food Storage
Plant Oils -- chemistry
taste (senses)
TECHNOLOGY & ENGINEERING -- Food Science -- Food Packaging & Processing.
Surface active agents -- Analysis
Spectrum analysis
Proteins -- Structure
Proteins in human nutrition
Proteins -- Crosslinking
Phospholipids -- Analysis
Lipids -- Analysis
Lecithin -- Analysis
Food -- Shelf-life dating
Food -- Sensory evaluation
Food -- Odor -- Analysis
Food industry and trade -- Research
Calcium -- Analysis
Bread -- Analysis
Biopolymers -- Analysis
Controlled release technology
Food -- Composition
Food -- Packaging
Health & Biological Sciences.
Diet & Clinical Nutrition.
Genre/Form Conference papers and proceedings
Form Electronic book
Author Huang, Qingrong (Professor), editor. Rutgers, The State University of New Jersey.
Given, Peter, 1952- editor. Pepsi-Cola Company.
Qian, Michael, editor Oregon State University
American Chemical Society. Division of Agricultural and Food Chemistry, sponsoring body.
LC no. 2009282513
ISBN 9780841224957