cam a22 2 4500 551421223 CHVBK 20201014163703.0 m d cr ||||||||||| 181214s2015 enk-----ob--- 001 0-eng-- 2015001520 978-1-118-46217-1 ePub 978-1-118-46216-4 Adobe PDF 978-1-118-46215-7 978-1-118-46220-1 hardback 978-1-118-46220-1 hardback EB00611960 Recorded Books (IDSSG)000943899 (SERSOL)ssj0001483544 (OCoLC)900194577 (OCoLC)910880597 (OCoLC)961651650 (OCoLC)962680828 (WaSeSS)ssj0001483544 DLC ger DLC OCLCF N$T IDEBK DG1 RECBK YDXCP CDX COO OCLCO EBLCP OCLCQ OCLCO DEBBG K6U COCUF SzZuIDS HSG rda TP248.65.F66 664 23 TEC012000 bisacsh Nanotechnology and functional foods effective delivery of bioactive ingredients edited by Cristina M. Sabliov, Hongda Chen, Rickey Y. Yada Chichester, West Sussex Hoboken, NJ Wiley Blackwell 2015 1 Online-Ressource IFT Press Series Includes bibliographical references and index. Lizenzbedingungen können den Zugang einschränken. License restrictions may limit access. This book explores the most up to date nano- and micro-delivery systems for food ingredients, including nanoemulsions, stabilized nanoemulsions, solid lipid nanoparticles, and polymeric nanoparticles. Chapters explore the different types of delivery systems, their properties and interactions with other food components, targeting mechanisms, and safety to the human body. Industrial and societal implications of use of nano- and micro-delivery systems for bioactive ingredients in functional foods are also covered. Continuing innovation in nano and micro-delivery systems for bioactives will underpin expanded consumer choice in functional foods and growth strategies for food companies in the 21st century. This book aims to provide the reader with the most up-to-date knowledge of modern delivery systems, options available, and the basic science critical to success in the marketplace. Topics to be covered include: Introduction. Importance of novel delivery systems for improved stability, controlled release, and targeting of bioactive components. Overview of different delivery systems to be used in functional foods. Bioactive food ingredients. Definition, health benefits, classification of bioactives. Challenges associated with free-form delivery of bioactives (i.e. bioavailability, stability, etc) Delivery system characteristics. Properties: Entrapment efficiency, size, release kinetics, charge, stability, bioavailability. Analysis methods: TEM, SEM, AFM, DLS, HPLC, bioavailability methods (cell and animal models). Delivery system interaction with other food components. Targeting strategies. Delivery system interaction with biological systems and safety. Delivery methods with case studies. Emulsions and double layer-emulsions with applications. Polymeric nanoparticles with applications. Coacervates (with example fish oil). Solid lipid nanoparticles with applications. Liposomes. Delivery from packaging. Probiotics delivery systems. Dendrimers as nanocarrier for ... This book explores the most up to date nano- and micro-delivery systems for food ingredients, including nanoemulsions, stabilized nanoemulsions, solid lipid nanoparticles, and polymeric nanoparticles Print version record and CIP data provided by publisher. TECHNOLOGY & ENGINEERING Food Science bisacsh Bioactive compounds Biotechnology (OCoLC)fst01750557 fast Food Biotechnology (OCoLC)fst00930473 fast Functional foods (OCoLC)fst00936070 fast Food Biotechnology Bioactive compounds Biotechnology Functional foods TECHNOLOGY & ENGINEERING / Food Science bisacsh Online-Ressource gnd-carrier Sabliov Cristina Herausgeber edt Chen Hongda Herausgeber edt Yada R. Y. Rickey Yoshio 1954 Herausgeber edt Print version Nanotechnology and functional foods 9781118462201 (DLC) 2015000039 IDSSG C003 C003 - - - https://onlinelibrary.wiley.com/doi/book/10.1002/9781118462157 Full text for the University of St. Gallen BK020053 XK020053 XK020000 Metadata rights reserved idssg Metadata Rights Reserved ids I HSG idssg HS noalma ids I Wiley Online Library UBCM All Obooks E-Books von 360MarcUpdates Ebook Central All Subscribed Titles IDSBB A145 A145 145VT IDSBB B405 B405 405VT NELB4051809 IDSBB B405 B405 405VT NELB4051809 IDSBB B405 B405 405VT NELB4051809 IDSSG 490 0- IFT Press Series IDSSG 700 1- Sabliov Cristina Herausgeber edt IDSSG 700 1- Chen Hongda Herausgeber edt IDSSG 700 1- Yada R. Y. Rickey Yoshio 1954 Herausgeber edt IDSSG 856 40 https://onlinelibrary.wiley.com/doi/book/10.1002/9781118462157 Full text for the University of St. Gallen IDSBB 490 0- Institute of food technologists series IDSBB 700 1- Sabliov Cristina M. editor IDSBB 700 1- Chen Hongda editor IDSBB 700 1- Yada R. Y. Rickey Yoshio 1954- editor IDSBB 776 08 Print version Nanotechnology and functional foods 9781118462201 (DLC) 2015000039 IDSBB 856 40 https://onlinelibrary.wiley.com/doi/book/10.1002/9781118462157 Uni Basel: Volltext IDSBB 856 40 https://ebookcentral.proquest.com/lib/unibern/detail.action?docID=1895458 Uni Bern: Volltext IDSBB 856 40 https://ebookcentral.proquest.com/lib/unibern/detail.action?docID=4035596 Uni Bern: Volltext IDSBB 856 40 https://onlinelibrary.wiley.com/doi/book/10.1002/9781118462157 Uni Bern: Volltext SWISSBIB 336970773