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Engineering foods for bioactives sta...

Roos, Yrjo H.

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Engineering foods for bioactives stability and delivery

Record Type:	Electronic resources : Monograph/item
Title/Author:	Engineering foods for bioactives stability and delivery/ edited by Yrjo H. Roos, Yoav D. Livney.
other author:	Roos, Yrjo H.
Published:	New York, NY :Springer New York : : 2017.,
Description:	viii, 420 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
Subject:	Bioactive compounds. -
Online resource:	http://dx.doi.org/10.1007/978-1-4939-6595-3
ISBN:	9781493965953

Engineering foods for bioactives stability and delivery
Engineering foods for bioactives stability and delivery[electronic resource] /edited by Yrjo H. Roos, Yoav D. Livney. - New York, NY :Springer New York :2017. - viii, 420 p. :ill., digital ;24 cm. - Food engineering series,1571-0297. - Food engineering series..

This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems. The book also describes most typical unit operations and processes used in recovery and manufacturing of food ingredients and foods with stabilized bioactive components. The 15 chapters of the book discuss in detail substances that need to be protected and delivered via foods and beverages to achieve good stability, bioavailability and efficacy. Dedicated chapters present current and novel technologies used for stabilization and delivery of bioactive components. The material included covers formulation, stability, digestive release, bioaccessability and bioavailability. The text features a special emphasis on the materials science and technological aspects required for stabilization and successful production of foods with bioactive components. Consumer demand for healthier, yet satisfying food products is posing increasingly tough challenges for the food industry. Scientific research reveals new bioactive food components and new functionalities of known components. Food materials science has also developed to a stage where food materials can be designed and produced to protect sensitive components for their delivery in complex food products. Such delivery systems must meet high safety and efficacy requirements and regulations, as well as economic viability criteria and consumer acceptance.

ISBN: 9781493965953

Standard No.: 10.1007/978-1-4939-6595-3doiSubjects--Topical Terms:

604626
Bioactive compounds.

LC Class. No.: TX531

Dewey Class. No.: 664.06

Engineering foods for bioactives stability and delivery
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020 $a 9781493965939 $q (paper)
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245 0 0 $a Engineering foods for bioactives stability and delivery $h [electronic resource] / $c edited by Yrjo H. Roos, Yoav D. Livney.
260 $a New York, NY : $b Springer New York : $b Imprint: Springer, $c 2017.
300 $a viii, 420 p. : $b ill., digital ; $c 24 cm.
490 1 $a Food engineering series, $x 1571-0297
520 $a This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems. The book also describes most typical unit operations and processes used in recovery and manufacturing of food ingredients and foods with stabilized bioactive components. The 15 chapters of the book discuss in detail substances that need to be protected and delivered via foods and beverages to achieve good stability, bioavailability and efficacy. Dedicated chapters present current and novel technologies used for stabilization and delivery of bioactive components. The material included covers formulation, stability, digestive release, bioaccessability and bioavailability. The text features a special emphasis on the materials science and technological aspects required for stabilization and successful production of foods with bioactive components. Consumer demand for healthier, yet satisfying food products is posing increasingly tough challenges for the food industry. Scientific research reveals new bioactive food components and new functionalities of known components. Food materials science has also developed to a stage where food materials can be designed and produced to protect sensitive components for their delivery in complex food products. Such delivery systems must meet high safety and efficacy requirements and regulations, as well as economic viability criteria and consumer acceptance.
650 0 $a Bioactive compounds. $3 604626
650 0 $a Food $x Composition. $3 564347
650 0 $a Food industry and trade. $3 522277
650 1 4 $a Chemistry. $3 516420
650 2 4 $a Food Science. $3 890841
650 2 4 $a Biochemistry, general. $3 890840
650 2 4 $a Microengineering. $3 1085059
700 1 $a Roos, Yrjo H. $3 3219215
700 1 $a Livney, Yoav D. $3 3219216
710 2 $a SpringerLink (Online service) $3 836513
773 0 $t Springer eBooks
830 0 $a Food engineering series. $3 1567464
856 4 0 $u http://dx.doi.org/10.1007/978-1-4939-6595-3
950 $a Chemistry and Materials Science (Springer-11644)