Microencapsulation and Microspheres for Food Applications is a solid reflection of the latest developments, challenges, and opportunities in this highly expanding field. This reference examines the various types of microspheres and microcapsules essential to those who need to develop stable and impermeable products at high acidic conditions. It's also important for novel design of slow releasing active compound capsules. Each chapter provides an in-depth account of controlled release technologies, evidence based abstracts, descriptions of chemical and physical principals, and key relevant facts relating to food applications. Written in an accessible manner, Microencapsulation and Microspheres for Food Applications is a must have resource for scientists, researchers and engineers. Discusses the most current encapsulation technology applied in the food industry, including radiography, computed tomography, magnetic resonance imaging, and dynamic NMR microscopyPresents the use of microsphere immunoassay for mycotoxins detectionCovers a broad range of applications of microcapsules and microspheres, including food shelf-life, pesticides for crop protection, and nanoencapsulated bacteriophage for food safety INDICE: Part I: General overview of micocapsules and micospheres in food 1) Microcapsules and microspheres in food; a general overview. Part II: Microcapsules and microspheres produced for application in food 2) Microcapsules produced from zein 3) Microcapsules with protein fibril reinforced shells 4) Algate nanocapsules prepared by internal or external gelation with nanoparticles 5) Microcapsules produced by complex coacervation 6) Cationic starch nanospheres 7) Nanoemulsion based delivery systems 8) Water-in-oil-in-water nanoencapsulation systems 9) Engineering hydrogel microspheres for healthy and tasty foods 10) Nanoliposomes, archaeosomes and nanocochleates for food applications Part III: Methods to analyse structure, release properties, and stability 11) NMR and magnetic resonance imaging of microspheres 12) Characterizing permeability and stability of microcapsules by dynamic NMR microscopy 13) Determination of mechanical properties of microcapsules with colloidal probe AFM and microfluidics 14) Computational methods for analyzing mechanical behavior and release properties of encapsulation systems 15) Theoretical modeling of mechanical behavior and release properties of encapsulation systems Part IV: Microencapsulation of food components 16) Microencapsulation of essential oils and essential oils using spray drying technology 17) Microencapsulation of flaxseed oil 18) Microencapsulation of linseed oil 19)Encapsulation of probiotics in milk protein microcapsules 20) Microencapsulation in bread 21) Lipid Nanoparticles: delivery system for bioactive food componds 22) Microencapsulation of aspartame 23) Microencapsulation of food flavours 24) Microencapsulation of grape seed extracts 25) Microencapsulation of natural antioxidant pigments
- ISBN: 978-0-12-800350-3
- Editorial: Academic Press
- Encuadernacion: Cartoné
- Páginas: 672
- Fecha Publicación: 01/07/2015
- Nº Volúmenes: 1
- Idioma: Inglés