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· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9780857091246
· 쪽수 : 612쪽
· 출판일 : 2012-10-19
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Woodhead Publishing Series in Food Science, Technology and Nutrition
Preface
Part I: Requirements for food ingredient and nutraceutical delivery systems
Chapter 1: Requirements for food ingredient and nutraceutical delivery systems
Abstract:
1.1 Introduction
1.2 Active components and the need for encapsulation
1.3 Fabrication and characteristics of delivery systems
1.4 Particle characteristics, physicochemical properties and functional performance
1.5 Future trends
Chapter 2: Challenges in developing delivery systems for food additives, nutraceuticals and dietary supplements
Abstract:
2.1 Introduction
2.2 Classes of food ingredients
2.3 Formulating and designing microencapsulation systems for food additives, nutraceuticals and dietary supplements
2.4 Encapsulated ingredients and applications
2.5 The market for encapsulated ingredients and nutraceuticals
2.6 Future trends
2.7 Acknowledgement
Chapter 3: Interaction of food ingredient and nutraceutical delivery systems with the human gastrointestinal tract
Abstract:
3.1 Introduction
3.2 Model systems
3.3 The human gastrointestinal tract
3.4 Bioactive delivery system design
3.5 Implications of research on functional food development
3.6 Future trends
3.7 Sources of further information
Part II: Processing technology approaches to produce encapsulation and delivery systems
Chapter 4: Spray drying, freeze drying and related processes for food ingredient and nutraceutical encapsulation
Abstract:
4.1 Introduction
4.2 Principles and technical considerations of spray drying encapsulation
4.3 Applications of spray drying for food ingredient and nutraceutical encapsulation
4.4 Storage stability of spray dried encapsulated products and limitations of spray drying encapsulation
4.5 Principles and technical considerations of freeze drying encapsulation
4.6 Applications of freeze drying for food ingredient and nutraceutical encapsulation
4.7 Storage stability of freeze encapsulated products and limitations of freeze drying encapsulation
4.8 Future trends and conclusions
Chapter 5: Spray cooling and spray chilling for food ingredient and nutraceutical encapsulation
Abstract:
5.1 Introduction: principles of spray chilling
5.2 Spray cooling and spray chilling technologies
5.3 Formulations and applications
5.4 Future trends
5.5 Sources of further information
Chapter 6: Coextrusion for food ingredients and nutraceutical encapsulation: principles and technology
Abstract:
6.1 Introduction
6.2 Principles of coextrusion
6.3 Coextrusion technologies
6.4 Formulations and applications
6.5 Future trends
6.6 Sources of further information
Chapter 7: Fluid bed microencapsulation and other coating methods for food ingredient and nutraceutical bioactive compounds
Abstract:
7.1 Introduction: principles and purposes
7.2 Definition of microencapsulation and fluidized bed coating
7.3 Technology and machine design
7.4 Particle characteristics, process parameters and applications of fluid bed microencapsulation
7.5 Future trends
Chapter 8: Microencapsulation methods based on biopolymer phase separation and gelation phenomena in aqueous media
Abstract:
8.1 Introduction
8.2 Candidate biopolymer shell materials
8.3 Biopolymer solution properties and microcapsule formation
8.4 Encapsulation technology
8.5 Traditional versus emerging complex coacervation encapsulation procedures
8.6 Conclusions
Part III: Physicochemical approaches to produce encapsulation and delivery systems
Chapter 9: Micelles and microemulsions as food ingredient and nutraceutical delivery systems
Abstract:
9.1 Introduction
9.2 Microemulsions: definitions and terminology
9.3 Water-in-oil (W/O) and oil-in-water (O/W) microemulsions
9.4 Solubilization of nutraceuticals in U-type microemulsions
9.5 Microemulsion processes and applications
9.6 Conclusions
Chapter 10: Biopolymeric amphiphiles and their assemblies as functional food ingredients and nutraceutical delivery systems
Abstract:
10.1 Introduction
10.2 Classification, composition, structure, properties and self-assembly of polymeric amphiphiles: proteins and peptides
10.3 Classification, composition, structure, properties and self-assemby of polymeric amphiphiles: polysaccharides, oligosaccharides and polysaccharide-protein conjugates
10.4 Binding and co-assembly of biopolymeric amphiphiles and nutraceuticals
10.5 Mechanisms of solubilization and protection of hydrophobic nutraceuticals by biopolymeric amphiphiles
10.6 Applications and future trends of biopolymeric amphiphiles for encapsulation and delivery of food ingredients and nutraceuticals
10.7 Sources of further information and advice
Chapter 11: Liposomes as food ingredients and nutraceutical delivery systems
Abstract:
11.1 Introduction
11.2 Formation and structures of liposomes
11.3 Liposome preparation methods
11.4 Characterization of liposomes
11.5 Encapsulation by liposomes
11.6 Liposome stability
11.7 Liposome applications in food systems
11.8 Stability of liposomes to gastrointestinal environment
11.9 Conclusions
Chapter 12: Colloidal emulsions and particles as micronutrient and nutraceutical delivery systems
Abstract:
12.1 Introduction
12.2 Physico-chemical stability, texture, taste and flavour
12.3 Appearance of dispersions in food products
12.4 Bioavailability of functional ingredients
12.5 Applications: overview of minerals and vitamins
12.6 Applications: vitamin A
12.7 Applications: vitamins D, E and K
12.8 Nutraceuticals: carotenoids
12.9 Nutraceuticals: water-soluble polyphenols
12.10 Nutraceuticals: water-insoluble polyphenols
12.11 Alkaloids and other photochemicals
12.12 Conclusions and future trends
12.13 Acknowledgements
Chapter 13: Structured oils and fats (organogels) as food ingredient and nutraceutical delivery systems
Abstract:
13.1 Introduction
13.2 Research into organogelation as food ingredient and nutraceutical delivery systems
13.3 Nutraceuticals and their use in organogels
13.4 Delivery of carotenoids: lycopene and ß-carotene
13.5 Health effects and delivery of phytosterols
13.6 Conclusions
Chapter 14: Hydrogel particles and other novel protein-based methods for food ingredient and nutraceutical delivery systems
Abstract:
14.1 Introduction
14.2 Food grade polysaccharides and proteins for hydrogel formation
14.3 Development of polysaccharide- and protein-based hydrogels: physical crosslinking approach
14.4 Development of polysaccharide- and protein-based hydrogels: chemical crosslinking approach
14.5 Polysaccharide- and protein-based hydrogels
14.6 Diffusion as a controlled-release mechanism
14.7 Degradation as a controlled-release mechanism
14.8 Other controlled-release mechanisms
14.9 Applications in food science
14.10 Future trends
Part IV: Characterization and applications of delivery systems
Chapter 15: An industry perspective on the advantages and disadvantages of different flavor delivery systems
Abstract:
15.1 Introduction
15.1.2 Industrial considerations
15.2 Physical chemistry of flavor delivery systems: interfaces in emulsion-based delivery systems
15.3 Barrier properties and permeation in core/shell delivery systems
15.4 Molecular weight distributions in glassy systems
15.5 Conclusions and future trends
Chapter 16: An industry perspective on the advantages and disadvantages of different fish oil delivery systems
Abstract:
16.1 Introduction
16.2 Health benefits associated with long chain omega-3s
16.3 Fish oil delivery systems used in industry
16.4 Future trends: emerging strategies and technologies
16.5 Sources of further information and advice
Chapter 17: An industry perspective on the advantages and disadvantages of iron micronutrient delivery systems
Abstract:
17.1 Introduction
17.2 Delivery systems of iron
17.3 Criteria for selection of food product, iron compound and delivery system
17.4 Application of iron delivery systems in dry food products
17.5 Application of iron delivery systems as simulated rice and food sprinkles
17.6 Application of iron delivery systems in dairy products and aqueous food products
17.7 Conclusions and future trends
Chapter 18: Properties and applications of different probiotic delivery systems
Abstract:
18.1 Introduction
18.2 Microencapsulation techniques: physical methods
18.3 Microencapsulation techniques: chemical methods (hydrocolloid gel methods)
18.4 Supporting materials
18.5 Special treatment
18.6 Application of microencapsulated probiotics in food products
18.7 Future trends
Index
