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Basic Protocols in Encapsulation of Food Ingredients 2021 ed. [Pehme köide]

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  • Formaat: Paperback / softback, 200 pages, kõrgus x laius: 254x178 mm, kaal: 419 g, 34 Illustrations, color; 12 Illustrations, black and white; XIII, 200 p. 46 illus., 34 illus. in color., 1 Paperback / softback
  • Sari: Methods and Protocols in Food Science
  • Ilmumisaeg: 20-Nov-2022
  • Kirjastus: Springer-Verlag New York Inc.
  • ISBN-10: 107161651X
  • ISBN-13: 9781071616512
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Basic Protocols in Encapsulation of Food Ingredients 2021 ed.Suurem pilt
  • Formaat: Paperback / softback, 200 pages, kõrgus x laius: 254x178 mm, kaal: 419 g, 34 Illustrations, color; 12 Illustrations, black and white; XIII, 200 p. 46 illus., 34 illus. in color., 1 Paperback / softback
  • Sari: Methods and Protocols in Food Science
  • Ilmumisaeg: 20-Nov-2022
  • Kirjastus: Springer-Verlag New York Inc.
  • ISBN-10: 107161651X
  • ISBN-13: 9781071616512
Teised raamatud teemal:
Püsilink: https://www.kriso.ee/db/9781071616512.html
Märksõnad:
This volume provides a comprehensive introduction into methods and procedures on encapsulation of sensitive food nucleus. Chapters guide readers through different strategies to encapsulate bioactive compounds and cells. Additionally, chapters will detail methods on three major issues; the nucleus to be encapsulated, the carrier material, and the encapsulation technique.









Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients aims to give guidance on encapsulation techniques and an understanding on tools, materials, and supplies to implement innovative approaches.
Encapsulation of hydrophobic compounds in sugar matrixes by
freeze-drying.- Stabilization of bioactive molecules through the spray-drying
technique: Current applications and challenges.- Calcium alginate capsules.
Particularities of natural antioxidants and plant germoplasm
systems.- Pectin-iron capsules: a non-traditional delivery system based on
ionic gelation.- Encapsulation of lactic acid bacteria in sugar matrices to
be used as starters in the food industry.- Measurements of viability and
damage in microencapsulated bacterial cells with flow
cytometry.- Microfluidic glass capillary devices: an innovative tool to
encapsulate Lactobacillus plantarum.- State-of-the-art of encapsulation based
on spray-drying technique for carotenoids from plant material. Methods,
mechanism.- Freeze-drying encapsulation as mechanism of choice in oils.
Methods and mechanism.- Development of novel inulin-based electrosprayed
microparticles for the stabilization and delivery of phlorotannin
extracts.- Nanostructures for the stabilization and delivery of lactic acid
bacteria.- Fish oil encapsulation using soy proteins as wall material:
protocols to ensure PUFA protection.- Obtention and characterization of
cyclodextrins complexes for the development of food ingredients.- Stability
of antioxidants encapsulated in freeze-dried prebiotic
matrices.- Immobilization of -galactosidase in calcium alginate
beads.- Bacterial S-layer proteins for stabilization of food ingredients
encapsulated in liposomes.- Fructosyltransferase immobilization via
entrapment.