Microencapsulation and microspheres for food applications

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 impe...

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Bibliographic Details
Other Authors: Sagis, Leonard M. 1966- (Editor)
Format: eBook
Language: English
Published: London : Academic Press, [2015]
Subjects:
Controlled release technology.
Microencapsulation > Food.
Microspheres > Food.
elektronické knihy
electronic books
ISBN: 9780128004180
0128004185
0128003502
9780128003503
Physical Description: 1 online resource (xvii, 416 pages) : illustrations

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Table of contents

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020 |a 0128004185  |q (electronic bk.) 
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035 |a (OCoLC)918892655  |z (OCoLC)923544213  |z (OCoLC)929142279  |z (OCoLC)932055094 
245 0 0 |a Microencapsulation and microspheres for food applications /  |c edited by Leonard M.C. Sagis, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, the Netherlands. 
264 1 |a London :  |b Academic Press,  |c [2015] 
264 4 |c ©2015 
300 |a 1 online resource (xvii, 416 pages) :  |b illustrations 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
504 |a Includes bibliographical references and index. 
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 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. 
505 0 |a 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 
505 8 |a 2.1 Introduction2.2 Protein Fibrils -- 2.3 Polysaccharides and Polysaccharideâ€?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 
505 8 |a 3.3.2 Other Types of Alginate Gels3.4 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 
505 8 |a 4.2.3 The Semi-Dry Process4.2.4 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 
505 8 |a 4.4.2 Pasting Properties of Cationic Starch Nanoparticles4.4.3 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 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Controlled release technology. 
650 0 |a Microencapsulation  |x Food. 
650 0 |a Microspheres  |x Food. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Sagis, Leonard M.  |q (Leonard Martin),  |d 1966-  |e editor.  |1 https://id.oclc.org/worldcat/entity/E39PCjyqXmkBbQcHj6r3tfG6Xd 
776 0 8 |i Print version:  |a Sagis, Leonard M.C.  |t Microencapsulation and Microspheres for Food Applications.  |d : Elsevier Science, ©2015  |z 9780128003503 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpMMFA0003/microencapsulation-and-microspheres?kpromoter=marc  |y Full text 

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