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Nano- and microencapsulation for foods

Kwak, Hae-Soo.

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Nano- and microencapsulation for foods

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Nano- and microencapsulation for foods/ edited by Hae-Soo Kwak.
其他作者:	Kwak, Hae-Soo.
出版者:	Chichester, West Sussex, UK ;Wiley Blackwell, : 2014.,
面頁冊數:	1 online resource (xv, 409 p.)
內容註:	Cover; Title Page; Copyright; Contents; List of Contributors; Preface; Chapter 1 Overview of Nano- and Microencapsulation for Foods; 1.1 Introduction; 1.2 Nano- or microencapsulation as a rich source of delivery of functional components; 1.3 Wall materials used for encapsulation; 1.4 Techniques used for the production of nano- or microencapsulation of foods; 1.5 Characterization of nano- or microencapsulated functional particles; 1.6 Fortification of foods through nano- or microcapsules; 1.7 Nano- or microencapsulation technologies: industrial perspectives and applications in the food market
內容註:	1.8 Overview of the bookAcknowledgments; References; Part I Concepts and rationales of nano- and microencapsulation for foods; Chapter 2 Theories and Concepts of Nano Materials, Nano- and microencapsulation; 2.1 Introduction; 2.2 Materials used for nanoparticles, nano- and microencapsulation; 2.2.1 Polymers; 2.3 Nano- and microencapsulation techniques; 2.3.1 Chemical methods; 2.3.2 Physico-chemical methods; 2.3.3 Other methods; 2.3.4 Factors influencing optimization; 2.4 Pharmaceutical and nutraceutical applications; 2.4.1 Various delivery routes for nano- and microencapsulation systems
內容註:	2.5 Food ingredients and nutraceutical applications2.5.1 Background and definitions; 2.5.2 Nanomaterials, nano- and microencapsulation in nutraceuticals; 2.6 Conclusion; References; Chapter 3 Rationales of Nano- and Microencapsulation for Food Ingredients; 3.1 Introduction; 3.2 Factors affecting the quality loss of food ingredients; 3.2.1 Oxygen; 3.2.2 Light; 3.2.3 Temperature; 3.2.4 Adverse interaction; 3.2.5 Taste masking; 3.3 Case studies of food ingredient protection through nano- and microencapsulation; 3.3.1 Vitamins; 3.3.2 Enzymes; 3.3.3 Minerals; 3.3.4 Phytochemicals; 3.3.5 Lipids
內容註:	3.3.6 Probiotics3.3.7 Flavors; 3.4 Conclusion; References; Chapter 4 Methodologies Used for the Characterization of Nano- and Microcapsules; 4.1 Introduction; 4.2 Methodologies used for the characterization of nano- and microcapsules; 4.2.1 Particle size and particle size distribution; 4.2.2 Zeta potential measurement; 4.2.3 Morphology; 4.2.4 Membrane flexibility; 4.2.5 Stability; 4.2.6 Encapsulation efficiency; 4.3 Conclusion; Acknowledgements; References; Chapter 5 Advanced Approaches of Nano- and Microencapsulation for Food Ingredients; 5.1 Introduction
內容註:	5.2 Nanoencapsulation based on the microencapsulation technology5.3 Classification of the encapsulation system; 5.3.1 Nanoparticle or microparticle; 5.3.2 Structural encapsulation systems; 5.4 Preparation methods for the encapsulation system; 5.4.1 Emulsification; 5.4.2 Precipitation; 5.4.3 Desolvation; 5.4.4 Ionic gelation; 5.5 Application of the encapsulation system in food ingredients; 5.6 Conclusion; References; Part II Nano- and microencapsulations of food ingredients; Chapter 6 Nano- and Microencapsulation of Phytochemicals; 6.1 Introduction; 6.2 Classification of phytochemicals
標題:	Food additives. -
電子資源:	http://onlinelibrary.wiley.com/book/10.1002/9781118292327
ISBN:	9781118292327 (electronic bk.)

Nano- and microencapsulation for foods
Nano- and microencapsulation for foods[electronic resource] /edited by Hae-Soo Kwak. - Chichester, West Sussex, UK ;Wiley Blackwell,2014. - 1 online resource (xv, 409 p.)

Includes bibliographical references and index.

Cover; Title Page; Copyright; Contents; List of Contributors; Preface; Chapter 1 Overview of Nano- and Microencapsulation for Foods; 1.1 Introduction; 1.2 Nano- or microencapsulation as a rich source of delivery of functional components; 1.3 Wall materials used for encapsulation; 1.4 Techniques used for the production of nano- or microencapsulation of foods; 1.5 Characterization of nano- or microencapsulated functional particles; 1.6 Fortification of foods through nano- or microcapsules; 1.7 Nano- or microencapsulation technologies: industrial perspectives and applications in the food market

Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or droplets of a food are surrounded by a coating to give small capsules. These capsules can be imagined as tiny uniform spheres, in which the particles at the core are protected from outside elements by the protective coating. For example, vitamins can be encapsulated to protect them from the deterioration they would undergo if they were exposed to oxygen. This book highlights the principles, app.

ISBN: 9781118292327 (electronic bk.)

LCCN: 2014003758Subjects--Topical Terms:

660738
Food additives.

LC Class. No.: TX553.A3 / N254 2014

Dewey Class. No.: 641.308

Nano- and microencapsulation for foods
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245 0 0 $a Nano- and microencapsulation for foods $h [electronic resource] / $c edited by Hae-Soo Kwak.
260 $a Chichester, West Sussex, UK ; $a Hoboken, NJ : $b Wiley Blackwell, $c 2014.
300 $a 1 online resource (xv, 409 p.)
504 $a Includes bibliographical references and index.
505 0 $a Cover; Title Page; Copyright; Contents; List of Contributors; Preface; Chapter 1 Overview of Nano- and Microencapsulation for Foods; 1.1 Introduction; 1.2 Nano- or microencapsulation as a rich source of delivery of functional components; 1.3 Wall materials used for encapsulation; 1.4 Techniques used for the production of nano- or microencapsulation of foods; 1.5 Characterization of nano- or microencapsulated functional particles; 1.6 Fortification of foods through nano- or microcapsules; 1.7 Nano- or microencapsulation technologies: industrial perspectives and applications in the food market
505 8 $a 1.8 Overview of the bookAcknowledgments; References; Part I Concepts and rationales of nano- and microencapsulation for foods; Chapter 2 Theories and Concepts of Nano Materials, Nano- and microencapsulation; 2.1 Introduction; 2.2 Materials used for nanoparticles, nano- and microencapsulation; 2.2.1 Polymers; 2.3 Nano- and microencapsulation techniques; 2.3.1 Chemical methods; 2.3.2 Physico-chemical methods; 2.3.3 Other methods; 2.3.4 Factors influencing optimization; 2.4 Pharmaceutical and nutraceutical applications; 2.4.1 Various delivery routes for nano- and microencapsulation systems
505 8 $a 2.5 Food ingredients and nutraceutical applications2.5.1 Background and definitions; 2.5.2 Nanomaterials, nano- and microencapsulation in nutraceuticals; 2.6 Conclusion; References; Chapter 3 Rationales of Nano- and Microencapsulation for Food Ingredients; 3.1 Introduction; 3.2 Factors affecting the quality loss of food ingredients; 3.2.1 Oxygen; 3.2.2 Light; 3.2.3 Temperature; 3.2.4 Adverse interaction; 3.2.5 Taste masking; 3.3 Case studies of food ingredient protection through nano- and microencapsulation; 3.3.1 Vitamins; 3.3.2 Enzymes; 3.3.3 Minerals; 3.3.4 Phytochemicals; 3.3.5 Lipids
505 8 $a 3.3.6 Probiotics3.3.7 Flavors; 3.4 Conclusion; References; Chapter 4 Methodologies Used for the Characterization of Nano- and Microcapsules; 4.1 Introduction; 4.2 Methodologies used for the characterization of nano- and microcapsules; 4.2.1 Particle size and particle size distribution; 4.2.2 Zeta potential measurement; 4.2.3 Morphology; 4.2.4 Membrane flexibility; 4.2.5 Stability; 4.2.6 Encapsulation efficiency; 4.3 Conclusion; Acknowledgements; References; Chapter 5 Advanced Approaches of Nano- and Microencapsulation for Food Ingredients; 5.1 Introduction
505 8 $a 5.2 Nanoencapsulation based on the microencapsulation technology5.3 Classification of the encapsulation system; 5.3.1 Nanoparticle or microparticle; 5.3.2 Structural encapsulation systems; 5.4 Preparation methods for the encapsulation system; 5.4.1 Emulsification; 5.4.2 Precipitation; 5.4.3 Desolvation; 5.4.4 Ionic gelation; 5.5 Application of the encapsulation system in food ingredients; 5.6 Conclusion; References; Part II Nano- and microencapsulations of food ingredients; Chapter 6 Nano- and Microencapsulation of Phytochemicals; 6.1 Introduction; 6.2 Classification of phytochemicals
520 $a Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or droplets of a food are surrounded by a coating to give small capsules. These capsules can be imagined as tiny uniform spheres, in which the particles at the core are protected from outside elements by the protective coating. For example, vitamins can be encapsulated to protect them from the deterioration they would undergo if they were exposed to oxygen. This book highlights the principles, app.
588 $a Description based on online resource; title from digital title page (viewed on June 9, 2014).
650 0 $a Food additives. $3 660738
650 0 $a Microencapsulation. $3 895217
650 0 $a Functional foods. $3 827192
650 0 $a Controlled release preparations. $3 657979
700 1 $a Kwak, Hae-Soo. $3 2147033
856 4 0 $u http://onlinelibrary.wiley.com/book/10.1002/9781118292327