Engineering Foods for Bioactives Stability and Delivery

This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems. The book also describes most typical unit operations and processes used in recovery and manufacturing of food ingredients and...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Roos, Yrjö H. (Editor), Livney, Yoav D. (Editor)
Format: eBook
Language: English
Published: New York, NY : Springer New York : Imprint: Springer, 2017.
Series: Food Engineering Series,
Subjects:
potravinářská biochemie
biotechnologie
potraviny
biologicky aktivní látky
food biochemistry
biotechnology
foodstuffs
bioactive compounds
elektronické knihy
sborníky
electronic books
papers of several authors
ISBN: 9781493965953
Physical Description: 1 online resource (VIII, 420 p. 104 illus., 41 illus. in color.)

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245 1 0 |a Engineering Foods for Bioactives Stability and Delivery /  |c edited by Yrjö H. Roos, Yoav D. Livney. 
264 1 |a New York, NY :  |b Springer New York :  |b Imprint: Springer,  |c 2017. 
300 |a 1 online resource (VIII, 420 p. 104 illus., 41 illus. in color.) 
336 |a text  |b txt  |2 rdacontent 
337 |a počítač  |b c  |2 rdamedia 
338 |a online zdroj  |b cr  |2 rdacarrier 
490 1 |a Food Engineering Series,  |x 1571-0297 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems. The book also describes most typical unit operations and processes used in recovery and manufacturing of food ingredients and foods with stabilized bioactive components. The 15 chapters of the book discuss in detail substances that need to be protected and delivered via foods and beverages to achieve good stability, bioavailability and efficacy. Dedicated chapters present current and novel technologies used for stabilization and delivery of bioactive components. The material included covers formulation, stability, digestive release, bioaccessability and bioavailability. The text features a special emphasis on the materials science and technological aspects required for stabilization and successful production of foods with bioactive components. Consumer demand for healthier, yet satisfying food products is posing increasingly tough challenges for the food industry. Scientific research reveals new bioactive food components and new functionalities of known components. Food materials science has also developed to a stage where food materials can be designed and produced to protect sensitive components for their delivery in complex food products. Such delivery systems must meet high safety and efficacy requirements and regulations, as well as economic viability criteria and consumer acceptance.- Resumé vydavatel 
650 0 7 |a potravinářská biochemie  |2 czenas  |7 ph307619 
650 0 7 |a biotechnologie  |2 czenas  |7 ph118925 
650 0 7 |a potraviny  |2 czenas  |7 ph115833 
650 0 7 |a biologicky aktivní látky  |2 czenas  |7 ph137380 
650 0 9 |a food biochemistry  |2 eczenas 
650 0 9 |a biotechnology  |2 eczenas 
650 0 9 |a foodstuffs  |2 eczenas 
650 0 9 |a bioactive compounds  |2 eczenas 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 7 |a sborníky  |7 fd163935   |2 czenas 
655 9 |a electronic books  |2 eczenas 
655 9 |a papers of several authors  |2 eczenas 
700 1 |a Roos, Yrjö H.  |e editor. 
700 1 |a Livney, Yoav D.  |e editor. 
710 2 |a SpringerLink (Online service) 
776 0 8 |i Printed edition:  |z 9781493965939 
830 0 |a Food Engineering Series,  |x 1571-0297 
856 4 0 |u https://proxy.k.utb.cz/login?url=http://dx.doi.org/10.1007/978-1-4939-6595-3  |y Plný text 
942 |2 udc 
992 |c NTK-SpringerCHEMS 

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