Encapsulations

Encapsulations

by Grumezescu, Alexandru Mihai

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Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series, presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf l…

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Title Statements

  • Full title :Encapsulations / edited by Alexandru Mihai Grumezescu.

Summary

Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series, presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as spray drying, melt injection, extrusion, coacervation, and emulsification. The materials used in nanoencapsulation include lipids, proteins, carbohydrates, cellulose, gums, and food grade polymers. Applications and benefits of nanoencapsulation such as controlled release, protections, and taste masking will be explained in detail.

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Edition Statements

  • Publication Date:2016.

Publication Statements

  • Publisher(s):Academic Press
  • Place of Publication:London
  • Language:eng
  • Publication Date:2016.

Notes

"Academic Press is an imprint of Elsevier."

The Physical Object

  • Description:1 online resource.

Edition Identifiers

  • ISBN:0128043784, 9780128043783, 9780128043073, 0128043075
  • oclc:ocn984785468
  • LC Classification:TP248.65.F66
  • Dewey Decimal:664/.02

Table of Contents

Electrohydrodynamic microencapsulation technology -- Exploring nanoencapsulation of aroma and flavors as new frontier in food technology -- Nanoencapsulation of flavors and aromas by emerging technologies -- Cyclodextrins as encapsulation material for flavors and aroma -- Structural and thermodynamic insight into the potentiality of food biopolymers to behave as smart nanovehicles for essential polyunsaturated lipids -- Encapsulation: entrapping essential oil/flavors/aromas in food -- Antimicrobials from herbs, spices, and plants -- Supramolecular strategy of the encapsulation of low-molecular-weight food ingredients -- Novel approaches in nanoencapsulation of aromas and flavors -- Nanocomposite for food encapsulation packaging -- Microencapsulated bioactive components as a source of health -- Biocompatible microemulsions for the nanoencapsulation of essential oils and nutraceuticals -- Nanoencapsulation strategies applied to maximize target delivery of intact polyphenols -- Nanoencapsulation technology to control release and enhance bioactivity of essential oils -- Nanoencapsulation of essential oils for sustained release: application as therapeutics and antimicrobials -- Nanoenc…

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Subjects

Aliments -- Biotechnologie Food -- Biotechnology Food industry and trade -- Technologica… nanotechnology

Writers

Grumezescu, Alexandru Mihai

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  • Encapsulations. Nanotechnology in the Agri-Food I…

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