| Description |
1 online resource |
| Contents |
Title Page -- Copyright -- Table of Contents -- Dedication -- List of contributors -- Foreword -- Preface to second edition -- Preface to first edition -- Chapter 1: Introduction -- Wall-forming materials -- Core materials -- Release triggers -- Payload -- Current approaches to encapsulation and controlled release -- Overview of controlled-release systems -- Release mechanisms -- References -- Chapter 2: Encapsulation of edible active compounds using supercritical fluids -- Supercritical fluid technology -- Particle formation processes -- Products -- Case study: Encapsulation of lavandin essential oil -- References -- Chapter 3: Encapsulation by complex coacervation -- Introductory comments -- Complex coacervation background and terminology -- Biopolymers and complex coacervation -- Stabilization and solidification of complex coacervate capsule shells -- Overview of current encapsulation protocols -- Concluding comments -- References -- Chapter 4: Lyophilized liposomes for food applications: Fundamentals, processes, and potential applications -- Introduction -- Liposomes: Structure, production methods, and applications in foods -- Formulation factors affecting liposome integrity after lyophilization -- Influence of the lyophilization process parameters and technological factors on the lyophilized product -- Concluding remarks and future perspectives -- References -- Chapter 5: Microencapsulation of probiotics -- Introduction to probiotics -- Introduction to microencapsulation -- Methods used in microencapsulating probiotics -- Conclusion and prospects -- References -- Chapter 6: Emulsions as delivery systems in foods -- Introduction -- Stabilization and destabilization of emulsion systems -- Release triggers for emulsions -- Delivery of water-soluble food actives via emulsions -- Delivery of hydrophobic food actives via O/W emulsions |
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Delivery of dietary fats as O/W emulsions and their protection against oxidation -- Future trends -- References -- Chapter 7: Improved solubilization and bioavailability of nutraceuticals in nanosized self-assembled liquid vehicles -- Introduction -- U-Type microemulsions, swollen micelles, and progressive and full dilution -- Solubilization of nonsoluble nutraceuticals -- Oxidative stability -- Bioavailability -- Water binding -- Conclusions -- References -- Chapter 8: Encapsulation and controlled release in bakery applications -- Introduction -- Encapsulation technologies for bakery applications -- Film-forming materials -- Glycol polymers -- Fats and glycerides -- Ideal properties of encapsulated particles for bakery applications -- Applications of encapsulated actives in bakery applications -- Encapsulated minor ingredients -- References -- Chapter 9: Encapsulation and controlled release applications in confectionery and oral care products -- Introduction -- Physiology and organization of the oral area -- Permeability and barrier functions of the oral cavity -- Membranes -- physiology and transport routes (plasma and epithelial membranes) -- Transport mechanisms across membranes -- Delivery sites in the oral cavity -- Dosage formulation -- Confectionery products as delivery systems -- Chewing gum as a delivery system -- Effect of saliva flow rate on flavor release -- Effect of non-sugar sweeteners (polyols) -- Effect of sensates on flavor release from chewing gum -- Oral and dental health (antimicrobials, dental caries prevention, xerostomia) -- Chewing gums for delivering actives for minor pains, diabetes and weight management -- Chewing gum for delivering caffeine -- Chewing gums for delivering nicotine -- Chewing gum for delivering acetyl salicylic acid -- Chewing gum for delivering insulin -- Lozenges as delivery systems -- Oral thin films |
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Seamless capsules -- References -- Chapter 10: Assessing bioavailability and nutritional value of microencapsulated minerals -- Introduction -- Assessing bioavailability and nutritional value of minerals for human use -- Special considerations in evaluating the bioavailability of encapsulated minerals -- Outlook and research questions -- References -- Chapter 11: Effects of microencapsulation on bioavailability of fish oil omega-3 fatty acids -- Introduction -- Chemistry of omega-3 fatty acids -- Functional foods enriched with omega-3 fatty acids -- Bioavailability of omega-3 fatty acids -- Conclusions -- References -- Chapter 12: Innovative applications of micro and nanoencapsulation in food packaging -- Introduction -- Antimicrobial food packaging materials and controlled release applications -- Scented fragrance inserts and aroma-flavor releasing systems -- Future perspective -- References -- Index -- End User License Agreement |
| Bibliography |
Includes bibliographical references and index |
| Notes |
Print version record and CIP data provided by publisher |
| Subject |
Controlled release technology.
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Microencapsulation.
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Food -- Analysis.
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TECHNOLOGY & ENGINEERING -- Food Science.
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Controlled release technology
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Food -- Analysis
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Microencapsulation
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| Form |
Electronic book
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| Author |
Lakkis, Jamileh M., editor
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| LC no. |
2015040231 |
| ISBN |
9781118946879 |
|
1118946871 |
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9781118946886 |
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111894688X |
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9781118946893 |
|
1118946898 |
|
1118733525 |
|
9781118733523 |
|
