Encapsulations / edited by Alexandru Mihai Grumezescu.

Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series, presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and arom...

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Bibliographic Details
Other Authors: Grumezescu, Alexandru Mihai, (Editor)
Format: Book
Language:English
Published: London : Academic Press, 2016.
Series:Nanotechnology in the agri-food industry ; volume 2.
Subjects:
Online Access:CONNECT
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490 1 |a Nanotechnology in the agri-food industry ;  |v volume 2. 
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520 |a Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series, presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as spray drying, melt injection, extrusion, coacervation, and emulsification. The materials used in nanoencapsulation include lipids, proteins, carbohydrates, cellulose, gums, and food grade polymers. Applications and benefits of nanoencapsulation such as controlled release, protections, and taste masking will be explained in detail. 
504 |a Includes bibliographical references and index. 
505 0 |a Electrohydrodynamic microencapsulation technology -- Exploring nanoencapsulation of aroma and flavors as new frontier in food technology -- Nanoencapsulation of flavors and aromas by emerging technologies -- Cyclodextrins as encapsulation material for flavors and aroma -- Structural and thermodynamic insight into the potentiality of food biopolymers to behave as smart nanovehicles for essential polyunsaturated lipids -- Encapsulation: entrapping essential oil/flavors/aromas in food -- Antimicrobials from herbs, spices, and plants -- Supramolecular strategy of the encapsulation of low-molecular-weight food ingredients -- Novel approaches in nanoencapsulation of aromas and flavors -- Nanocomposite for food encapsulation packaging -- Microencapsulated bioactive components as a source of health -- Biocompatible microemulsions for the nanoencapsulation of essential oils and nutraceuticals -- Nanoencapsulation strategies applied to maximize target delivery of intact polyphenols -- Nanoencapsulation technology to control release and enhance bioactivity of essential oils -- Nanoencapsulation of essential oils for sustained release: application as therapeutics and antimicrobials -- Nanoencapsulation and nanocontainer based delivery systems for drugs, flavors, and aromas -- Cyclodextrins-based nanocomplexes for encapsulation of bioactive compounds in food, cosmetics, and pharmaceutical products: principles of supramolecular complexes formation, their influence on the antioxidative properties of target chemicals, and recent advances in selected industrial applications -- Nanoencapsulation of flavors and aromas by cyclodextrins -- Natural biopolymers as nanocarriers for bioactive ingredients used in food industries -- Process technology of nanoemulsions in food processing. 
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