Advances on Innovative Protein-based Complexes with Promising Functionality, Nutrient Retention and Encapsulation Capacity PDF Download

Author: Hualu ZhouHualu Zhou
Publisher: Frontiers Media SA
ISBN: 2832527132
Category : Medical
Languages : en
Pages : 141

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Author: Alexandru Grumezescu
Publisher: Academic Press
ISBN: 012804375X
Category : Science
Languages : en
Pages : 852

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Book Description
Nutrient Delivery: Nanotechnology in the Agri-Food Industry, Volume Five, discusses the fabrication, merits, demerits, applications, and bioavailability enhancement mechanisms of various nanodelivery systems. Recent developments in various nanodelivery systems are also highlighted. Volume 5 contains twenty chapters, prepared by outstanding international researchers from Argentina, Brazil, Canada, China, Croatia, India, Iran, Ireland, México, Pakistan, Portugal, Serbia, Sri Lanka, and the United States. In recent years, the delivery of micronutrients at nanoscale has been widely studied as these systems have the potential to improve bioavailability, enable controlled release and enhance stability of food bioactives to a greater extent. The nanodelivery systems typically consist of the food bioactive compound encapsulated and stabilized in food grade ingredients such as lipids, proteins or polysaccharides with diameters ranging from 10 nm to 1000 nm. Among these, the lipid based delivery systems such as nanoemulsions, solid lipid nanoparticles, nanoliposomes and micelles are widely studied for the delivery of lipophilic bioactive compounds. These delivery vehicles improve the solubility, permeability, stability and bioavailability of the lipophilic compounds thereby enhancing their potential for oral delivery and functional food development. On the other hand, the hydrophilic bioactives are delivered through protein, polysaccharide or biopolymer based colloidal nanosystems such as hydrogels, nanogels and polymer nanoparticles. The major concern other than solubility is the intestinal permeability of the micronutrients. For instance, the delivery system for compounds with poor intestinal permeability and low solubility need to be carefully designed using suitable lipids and surfactants. Offers updated material for undergraduate and postgraduate students in food science, biotechnology, and related engineering fields Provides a valuable resource of recent scientific progress, along with most known applications of nanomaterials in the food industry for researchers, engineers, and academics Includes novel opportunities and ideas for developing or improving technologies in the food industry

Author: Tuhin Subhra Santra
Publisher: Springer Nature
ISBN: 9813362529
Category : Science
Languages : en
Pages : 552

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Book Description
This book highlights the evolution of, and novel challenges currently facing, nanomaterials science, nanoengineering, and nanotechnology, and their applications and development in the biological and biomedical fields. It details different nanoscale and nanostructured materials syntheses, processing, characterization, and applications, and considers improvements that can be made in nanostructured materials with their different biomedical applications. The book also briefly covers the state of the art of different nanomaterials design, synthesis, fabrication and their potential biomedical applications. It will be particularly useful for reading and research purposes, especially for science and engineering students, academics, and industrial researchers.

Author: Seid Mahdi Jafari
Publisher: Academic Press
ISBN: 0128113642
Category : Technology & Engineering
Languages : en
Pages : 636

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Book Description
Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way, state-of-the-art details on techniques for nanoencapsulation of bioactive compounds in food and nutraceutical industries. The book addresses important modern technologies, including biopolymer based nano-particle formation techniques, formulation based processes, such as nano-liposomes and nano-emulsions, process based nano-encapsulation, such as electro-spinning and nano-spray drying, natural nano-carrier based processes, like casein and starch nano-particles, and other recent advances. This definitive reference manual is ideal for researchers and industry personnel who want to learn more about basic concepts and recent developments in nanotechnology research. Serves as a compendium of recent techniques and systems for nanoencapsulation of bioactive compounds Brings together basic concepts and the potential of nanoencapsulation technologies, also including their novel applications in functional foods and nutraceutical systems Includes biopolymer based nano-particle formation techniques, formulation based processes, process based nanoencapsulation, and nano-carrier based process

Author: Md. Ibrahim H. Mondal
Publisher: Springer
ISBN: 9783319778297
Category : Technology & Engineering
Languages : en
Pages : 0

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Book Description
With the prospect of revolutionizing specific technologies, this book highlights the most exciting and impactful current research in the fields of cellulose-based superabsorbent hydrogels with their smart applications. The book assembles the newest synthetic routes, characterization methods, and applications in the emergent area. Leading experts in the field have contributed chapters representative of their most recent research results, shedding light on the enormous potential of this field and thoroughly presenting cellulose-based hydrogel functioning materials. The book is intended for the polymer chemists, academic and industrial scientists and engineers, pharmaceutical and biomedical scientists and agricultural engineers engaged in research and development on absorbency, absorbent products and superabsorbent hydrogels. It can also be supportive for undergraduate and graduate students.

Author: Bhupinder Singh
Publisher: CRC Press
ISBN: 1351138928
Category : Medical
Languages : en
Pages : 496

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Book Description
This book will be a comprehensive account of the various facets of nutraceuticals domain. The peruser of this book will find details on various nanotech approaches to nutraceuticals, prebiotics and probiotics, along with their specific applications.

Author: Ashutosh Tiwari
Publisher: John Wiley & Sons
ISBN: 1118773683
Category : Technology & Engineering
Languages : en
Pages : 421

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Book Description
Offers a comprehensive and interdisciplinary view of cutting-edge research on advanced materials for healthcare technology and applications Advanced healthcare materials are attracting strong interest in fundamental as well as applied medical science and technology. This book summarizes the current state of knowledge in the field of advanced materials for functional therapeutics, point-of-care diagnostics, translational materials, and up-and-coming bioengineering devices. Advanced Healthcare Materials highlights the key features that enable the design of stimuli-responsive smart nanoparticles, novel biomaterials, and nano/micro devices for either diagnosis or therapy, or both, called theranostics. It also presents the latest advancements in healthcare materials and medical technology. The senior researchers from global knowledge centers have written topics including: State-of-the-art of biomaterials for human health Micro- and nanoparticles and their application in biosensors The role of immunoassays Stimuli-responsive smart nanoparticles Diagnosis and treatment of cancer Advanced materials for biomedical application and drug delivery Nanoparticles for diagnosis and/or treatment of Alzheimers disease Hierarchical modelling of elastic behavior of human dental tissue Biodegradable porous hydrogels Hydrogels in tissue engineering, drug delivery, and wound care Modified natural zeolites Supramolecular hydrogels based on cyclodextrin poly(pseudo)rotaxane Polyhydroxyalkanoate-based biomaterials Biomimetic molecularly imprinted polymers

Author: N.J. Zuidam
Publisher: Springer Science & Business Media
ISBN: 1441910085
Category : Technology & Engineering
Languages : en
Pages : 402

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Book Description
Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed overview of the encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia or R&D about both the delivery of food compounds via encapsulation and food processing using immobilized cells or enzymes. The structure of the book is according to the use of encapsulates for a specific application. Emphasis is placed on strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes. The first part of the book reviews general technologies, food-grade materials, and characterization methods for encapsulates. The second part discusses encapsulates of active ingredients (e.g., aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications. The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine, dairy, meat), and food production (e.g., sugar conversion, production of organic acids or amino acids, hydrolysis of triglycerides). Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work in both industry or academia, and they have brought together in this book contributions from both fields.

Author: E. Dickinson
Publisher: Elsevier
ISBN: 1845698266
Category : Technology & Engineering
Languages : en
Pages : 428

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Book Description
The field of food colloids is concerned with the structural and dynamic aspects of multi-phase food systems - dispersions, emulsions, foams, gels - viewed from a physical chemistry perspective as assemblies of molecules and particles in various states of organisation. The main molecular components of food colloids are proteins, lipids and polysaccharides. The primary objective of the field is to relate the structural, stability and rheological properties of such systems to the interactions between constituent components and to their distribution between the bulk phases and various kinds of interfaces. This volume records most of the lecture programme at the international conference on "Food Colloids - Proteins, Lipids and Polysaccharides" held in Sweden on 24-26th April 1996.

Author: Seid Mahdi Jafari
Publisher: Academic Press
ISBN: 0128118393
Category : Technology & Engineering
Languages : en
Pages : 665

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Book Description
Nanoemulsions: Formulation, Applications, and Characterization provides detailed information on the production, application and characterization of food nanoemulsion as presented by experts who share a wealth of experience. Those involved in the nutraceutical, pharmaceutical and cosmetic industries will find this a useful reference as it addresses findings related to different preparation and formulation methods of nanoemulsions and their application in different fields and products. As the last decade has seen a major shift from conventional emulsification processes towards nanoemulsions that both increase the efficiency and stability of emulsions and improve targeted drug and nutraceutical delivery, this book is a timely resource. Summarizes general aspects of food nanoemulsions and their formulation Provides detailed information on the production, application, and characterization of food nanoemulsion Reveals the potential of nanoemulsions, as well as their novel applications in functional foods, nutraceutical products, delivery systems, and cosmetic formulations Explains preparation of nanoemulsions by both low- and high-energy methods