Wellcome

Nanoencapsulation technologies for the food and nutraceutical industries / edited by Seid Mahdi Jafari.

Contributor(s): Jafari, Seid Mahdi [editor.]Material type: TextTextPublisher: London : Elsevier Ltd. : Academic Press, 2017Copyright date: �2017Description: 1 online resourceContent type: text Media type: computer Carrier type: online resourceISBN: 9780128113646; 0128113642Subject(s): Food -- Packaging | Microencapsulation | TECHNOLOGY & ENGINEERING -- Food Science | Food -- Packaging | MicroencapsulationGenre/Form: Electronic books.Additional physical formats: Print version:: Nanoencapsulation technologies for the food and nutraceutical industries.DDC classification: 664/.909 LOC classification: TP374Online resources: ScienceDirect | ScienceDirect
Contents:
Title page; Table of Contents; Copyright; Dedication; Front cover figure description; List of contributors; Preface; 1: An overview of nanoencapsulation techniques and their classification; Abstract; 1.1. Introduction; 1.2. Encapsulation in the food sector; 1.3. Microencapsulation techniques; 1.4. Nanoencapsulation of food ingredients and nutraceuticals; 1.5. Nanoencapsulation techniques; 1.6. Conclusions and final remarks; Part One: Lipid-Formulation Based Nanoencapsulation Technologies; 2: Encapsulation by nanoemulsions; Abstract; 2.1. Introduction.
2.2. Materials used for preparing nanoemulsions2.3. Preparation methods; 2.4. Structural emulsions; 2.5. Double emulsions; 2.6. Conclusions and further remarks; 3: Encapsulation by nanoliposomes; Abstract; 3.1. Introduction; 3.2. Design of liposomes; 3.3. Determination of encapsulation efficiency; 3.4. Encapsulation of hydrophilic materials; 3.5. Encapsulation of hydrophobic materials; 3.6. Novel techniques in the design of nanoliposomes; 3.7. Phytosomes: highly efficient delivery of phytochemicals; 3.8. Incorporation into food systems.
3.9. Bioactivities of nanoliposomal encapsulation systems3.10. Digestion of bioactive bearing nanoliposomes; 3.11. Conclusions and future perspectives; Acknowledgments; 4: Encapsulation by nanostructured lipid carriers; Abstract; 4.1. Introduction; 4.2. The logic behind the development of solid lipid nanoparticles; 4.3. First two generations of lipid nanoparticles: SLN vs. NLC; 4.4. The third generation: smartLipids; 4.5. Selection of ingredients for SLN/NLC production-screening; 4.6. Industrial relevant production processes: high pressure homogenization on lab scale.
4.7. Medium and large scale industrial production4.8. Regulatory aspects-nanotechnology; 4.9. Chemical stabilization of actives; 4.10. Controlled release-structures of particle matrix; 4.11. Oral delivery in mouth cavity-mechanisms; 4.12. Peroral bioavailability enhancement-mechanism and efficiency; 4.13. Examples of SLN and NLC formulations from food industry; 4.14. Examples of oral bioavailability enhancement; 4.15. Lipid nanoparticle products on the market; 4.16. Commercial suppliers of lipid nanoparticle concentrates; 4.17. Perspectives for food and nutraceutical products.
Part Two: Natural Nanocarrier-Based Nanoencapsulation Technologies5: Nanocapsule formation by caseins; Abstract; 5.1. Introduction; 5.2. Nanoencapsulation of food bioactive components and nutraceuticals by caseins; 5.3. Advantages and disadvantages; 5.4. Insight for future work; 6: Nanocapsule formation by nanocrystals; Abstract; 6.1. Introduction; 6.2. Definitions of nanocrystals; 6.3. Special properties of nanocrystals; 6.4. Mechanisms of absorption enhancement; 6.5. Encapsulated (coated) nanocrystals; 6.6. Lab scale and industrial scale production of nanocrystals.
Item type:
Tags from this library: No tags from this library for this title. Log in to add tags.
Holdings
Item type Current library Call number Status Date due Barcode
Ebooks Ebooks Mysore University Main Library
Not for loan EBKELV825

Online resource; title from PDF title page (EBSCO, viewed April 18, 2017).

Title page; Table of Contents; Copyright; Dedication; Front cover figure description; List of contributors; Preface; 1: An overview of nanoencapsulation techniques and their classification; Abstract; 1.1. Introduction; 1.2. Encapsulation in the food sector; 1.3. Microencapsulation techniques; 1.4. Nanoencapsulation of food ingredients and nutraceuticals; 1.5. Nanoencapsulation techniques; 1.6. Conclusions and final remarks; Part One: Lipid-Formulation Based Nanoencapsulation Technologies; 2: Encapsulation by nanoemulsions; Abstract; 2.1. Introduction.

2.2. Materials used for preparing nanoemulsions2.3. Preparation methods; 2.4. Structural emulsions; 2.5. Double emulsions; 2.6. Conclusions and further remarks; 3: Encapsulation by nanoliposomes; Abstract; 3.1. Introduction; 3.2. Design of liposomes; 3.3. Determination of encapsulation efficiency; 3.4. Encapsulation of hydrophilic materials; 3.5. Encapsulation of hydrophobic materials; 3.6. Novel techniques in the design of nanoliposomes; 3.7. Phytosomes: highly efficient delivery of phytochemicals; 3.8. Incorporation into food systems.

3.9. Bioactivities of nanoliposomal encapsulation systems3.10. Digestion of bioactive bearing nanoliposomes; 3.11. Conclusions and future perspectives; Acknowledgments; 4: Encapsulation by nanostructured lipid carriers; Abstract; 4.1. Introduction; 4.2. The logic behind the development of solid lipid nanoparticles; 4.3. First two generations of lipid nanoparticles: SLN vs. NLC; 4.4. The third generation: smartLipids; 4.5. Selection of ingredients for SLN/NLC production-screening; 4.6. Industrial relevant production processes: high pressure homogenization on lab scale.

4.7. Medium and large scale industrial production4.8. Regulatory aspects-nanotechnology; 4.9. Chemical stabilization of actives; 4.10. Controlled release-structures of particle matrix; 4.11. Oral delivery in mouth cavity-mechanisms; 4.12. Peroral bioavailability enhancement-mechanism and efficiency; 4.13. Examples of SLN and NLC formulations from food industry; 4.14. Examples of oral bioavailability enhancement; 4.15. Lipid nanoparticle products on the market; 4.16. Commercial suppliers of lipid nanoparticle concentrates; 4.17. Perspectives for food and nutraceutical products.

Part Two: Natural Nanocarrier-Based Nanoencapsulation Technologies5: Nanocapsule formation by caseins; Abstract; 5.1. Introduction; 5.2. Nanoencapsulation of food bioactive components and nutraceuticals by caseins; 5.3. Advantages and disadvantages; 5.4. Insight for future work; 6: Nanocapsule formation by nanocrystals; Abstract; 6.1. Introduction; 6.2. Definitions of nanocrystals; 6.3. Special properties of nanocrystals; 6.4. Mechanisms of absorption enhancement; 6.5. Encapsulated (coated) nanocrystals; 6.6. Lab scale and industrial scale production of nanocrystals.

Includes bibliographical references and index.

There are no comments on this title.

to post a comment.

No. of hits (from 9th Mar 12) :

web counter

Powered by Koha