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20240909213021.0 |
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161231s2016 xx ob 001 0 eng d |
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|a 9781119228813
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|a 1119228816
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|z 9781119228790
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|a (OCoLC)967589450
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|a QP144.F85
|b .N497 2017
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|a HCDD
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|a Ruiz Ruiz, Jorge Carlos.
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|a New Polymers for Encapsulation of Nutraceutical Compounds.
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|a Somerset :
|b John Wiley & Sons, Incorporated,
|c 2016.
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| 300 |
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|a 1 online resource (352 pages)
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|a text
|b txt
|2 rdacontent
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|a computer
|b c
|2 rdamedia
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|a online resource
|b cr
|2 rdacarrier
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|a Print version record.
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|a Title Page ; Copyright Page; Contents; List of€contributors; Preface; Topic 1 Characterization of modified polymers and their use in encapsulation processes; Chapter 1 Tailor-made novel polymers for hydrogel encapsulation processes ; 1.1 Introduction; 1.2 Well-known and commonly used polymers ; 1.2.1 Carbohydrate polymers; 1.2.2 Proteins; 1.3 Novel polymers; 1.3.1 Zein; 1.3.1.1 Origin and€structure; 1.3.1.2 Properties; 1.3.1.3 Application of€zein in€the€encapsulation process; 1.3.2 Inulin; 1.3.2.1 Origin and€structure; 1.3.2.2 Properties; 1.3.2.3 Application in€the€encapsulation process.
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|a 1.3.3 Angum gum1.3.3.1 Origin and€structure; 1.3.3.2 Properties and€application in€the€encapsulation process; 1.3.4 Opuntia ficus-indica ; 1.3.4.1 Origin and€structure of€mucilage; 1.3.4.2 Properties and€application of€mucilage in€the encapsulation€process; 1.3.5 Shellac; 1.3.5.1 Origin and€structure; 1.3.5.2 Properties; 1.3.5.3 Application in€the€encapsulation process; Acknowledgments; References; Chapter 2 High-pressure-treated corn starch as an alternative carrier of molecules of nutritional interest for food systems ; 2.1 Introduction; 2.2 Trends in€nutraceutical foods.
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|a 2.2.1 Natural antioxidants from€yerba mate extracts2.2.2 Micronutrients: Magnesium and€zinc; 2.3 Starch as€a€carrier for€bioactive compounds; 2.3.1 Starches treated by high-hydrostatic-pressure technology ; 2.3.2 Morphology of€corn starch carriers; 2.3.3 Porosity characteristics of€treated starch granules; 2.3.4 Gelatinization properties after high-hydrostatic-pressure treatment ; 2.3.5 Crystalline structure of€starch granules affected€by high pressure; 2.3.6 Loading of€active compounds in€bioactive starches; 2.4 Conclusions; References.
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|a Chapter 3 Protein-based nanoparticles as matrices for encapsulation of lipophilic nutraceuticals 3.1 General aspects of€encapsulating lipophilic€nutraceuticals; 3.2 Polyunsaturated fatty acid encapsulation€systems; 3.2.1 Native globular proteins as€carriers of€polyunsaturated€fatty acids; 3.2.2 Protein aggregates as€carriers of€polyunsaturated€fatty€acids; 3.2.3 Biopolymer nanoparticles as€carriers of€polyunsaturated€fatty acids; 3.3 Conclusions; Acknowledgments; References.
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|a Chapter 4 Surface modifications that benefit protein-based nanoparticles as vehicles for oral delivery of phenolic phytochemicals 4.1 Overview; 4.2 Fabrication of protein-based nanoparticles ; 4.2.1 Desolvation method; 4.2.2 Heating gelation; 4.2.3 Self-assembly ; 4.3 Obstacles to protein-based nanoparticles as oral delivery vehicles ; 4.3.1 Physiology of€the€gastrointestinal tract; 4.3.2 pH effect; 4.3.3 Ionic strength effect; 4.3.4 Digestive enzyme effect; 4.3.5 Mucus barriers; 4.4 Surface modifications of protein-based nanoparticles for better delivery ; 4.4.1 Noncovalent coating.
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|a 4.4.1.1 Chitosan.
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|a The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of some components cause significant loss of product quality, stability, nutritional value and bioavailability, and the overall acceptability of the food product. Consequently, encapsulation has been successfully used to improve stability and bioavailability of functional ingredients. Encapsulation is one example of technology that has the potential to meet the challenge of successfully incorporating and delivering functional ingredients into a range of food types. The book will cover topics about 1) Characterization of novel polymers and their use in encapsulation processes. 2) Stability of nutraceutical compounds encapsulated with novel polymers. 3) Application of encapsulated compounds with novel polymers in functional food systems. This book provides a detailed overview of technologies for preparing and characterisation of encapsulates for food active ingredients using modified polymers. The use of modified polymers as coating materials it is a field that still needs study. The book is aimed to inform students and researchers in the areas of food science and food technology, and professionals in the food industry.
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|a Includes bibliographical references at the end of each chapters and index.
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|a Technology.
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|a TECHNOLOGY & ENGINEERING
|x Food Science.
|2 bisacsh
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|a Technology
|2 fast
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|a Segura Campos, Maira Rubi.
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|i has work:
|a New polymers for encapsulation of nutraceutical compounds (Text)
|1 https://id.oclc.org/worldcat/entity/E39PCFVcwJqdFfCXpbmtft4qpP
|4 https://id.oclc.org/worldcat/ontology/hasWork
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| 776 |
0 |
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|i Print version:
|a Ruiz Ruiz, Jorge Carlos.
|t New Polymers for Encapsulation of Nutraceutical Compounds.
|d Somerset : John Wiley & Sons, Incorporated, ©2016
|z 9781119228790
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| 856 |
4 |
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|u https://ebookcentral.proquest.com/lib/holycrosscollege-ebooks/detail.action?docID=4770941
|y Click for online access
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|a EBC-AC
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|a 92
|b HCD
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