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Microencapsulation and microspheres for food applications

Author: Leonard M Sagis
Publisher: London : Academic Press, [2015] ©2015
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
Microencapsulation and Microspheres for Food Applications is a solid reflection on 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 the novel design of slow releasing active compound  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Sagis, Leonard M.C.
Microencapsulation and Microspheres for Food Applications.
: Elsevier Science, ©2015
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Leonard M Sagis
ISBN: 9780128004180 0128004185
OCLC Number: 918892655
Description: 1 online resource (xvii, 416 pages) : illustrations
Contents: ""Front Cover""; ""Microencapsulation and Microspheres for Food Applications""; ""Copyright Page""; ""Contents""; ""List of Contributors""; ""I. Microcapsules and Microspheres Produced for Application in Food""; ""1 Microcapsules Produced from Zein""; ""1.1 Introduction""; ""1.2 Zein Structure and Properties""; ""1.3 Core-Shell Formation""; ""1.4 Self-Assembly Phase Diagram""; ""1.5 Self-Assembly Mechanism""; ""1.6 Kinetics of Microsphere Growth""; ""1.7 Stabilization of Zein Particles""; ""1.8 Summary""; ""References""; ""2 Microcapsules with Protein Fibril-Reinforced Shells"" ""2.1 Introduction""""2.2 Protein Fibrils""; ""2.3 Polysaccharides and Polysaccharide�Protein Complexes""; ""2.4 LbL Adsorption Process for Microcapsules with Nanocomposite Shell""; ""2.5 Structure and Properties of Nanocomposite Shells""; ""2.6 Conclusions""; ""References""; ""3 Alginate Nanospheres Prepared by Internal or External Gelation with Nanoparticles""; ""3.1 Introduction""; ""3.2 Alginate""; ""3.3 Macroscopic Alginate Hydrogels""; ""3.3.1 Ionic Alginate Gels""; ""3.3.1.1 External gelation""; ""3.3.1.2 Internal gelation""; ""3.3.1.3 Thermal gelation"" ""3.3.2 Other Types of Alginate Gels""""3.4 Formation of Alginate (Micro)Spheres""; ""3.5 Alginate Nanoparticles""; ""3.5.1 Formation of Alginate Nanospheres""; ""3.5.1.1 Formation of alginate nanospheres by external gelation""; ""3.5.1.2 Formation of alginate nanospheres by internal gelation""; ""3.5.2 Properties and Functions""; ""3.5.3 Applications""; ""3.6 Concluding Remarks""; ""References""; ""4 Cationic Starch Nanoparticles""; ""4.1 Introduction""; ""4.2 Preparation Methods of Cationic Starch Nanoparticles""; ""4.2.1 The Wet Process""; ""4.2.2 The Dry Process"" ""4.2.3 The Semi-Dry Process""""4.2.4 The Extrusion Process""; ""4.2.5 The Microwave Irradiation Process""; ""4.2.6 Other Processes""; ""4.3 Physicochemical Characterization of Cationic Starch Nanoparticles""; ""4.3.1 DS and RE""; ""4.3.2 1H NMR and 13C NMR Spectroscopy of Cationic Starch Nanoparticles""; ""4.3.3 FTIR Spectroscopy of Cationic Starch Nanoparticles""; ""4.3.4 XRD of Cationic Starch Nanoparticles""; ""4.3.5 The Morphology of Cationic Starch Nanoparticles""; ""4.4 The Properties of Cationic Starch Nanoparticles""; ""4.4.1 DS and RE of Cationic Starch Nanoparticles"" ""4.4.2 Pasting Properties of Cationic Starch Nanoparticles""""4.4.3 The Thermal Properties of Cationic Starch Nanoparticles""; ""4.4.4 Rheological Properties and Solubility of Cationic Starch Nanoparticles""; ""4.5 Applications""; ""4.6 Conclusions""; ""Acknowledgments""; ""References""; ""5 Nanoemulsion-Based Delivery Systems""; ""5.1 The Delivery of Bioactive Compounds in the Food Industry""; ""5.2 O/W Nanoemulsions""; ""5.3 Fabrication of O/W Nanoemulsions""; ""5.3.1 Top-Down Approaches""; ""5.3.2 Bottom-Up Approaches""; ""5.3.3 Mixed Approaches""
Responsibility: edited by Leonard M.C. Sagis, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, the Netherlands.

Abstract:

Microencapsulation and Microspheres for Food Applications is a solid reflection on 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 the 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, the book is a must have resource for scientists, researchers, and engineers.

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