Oil-Encapsulated Powders for Functional Foods

Preparation and Practice

Häftad, Engelska, 2027

1 976 kr

Kommande

Beskrivning

Oil-Encapsulated Powders for Functional Foods: Preparation and Practice bridges the gap between fundamental research and industrial practice, emphasizing how encapsulation can enhance bioavailability, protect bioactives from environmental degradation, and improve sensory attributes. The book provides an in-depth guide for overcoming the scientific and technical challenges associated with stabilizing and delivering sensitive oils in food matrices, offering detailed insights into encapsulation science, advanced preparation techniques, and practical application strategies that are essential for creating effective, stable, and appealing functional foods. It covers core materials such as oils and wall substances, state-of-the-art encapsulation and drying methods, and robust characterization techniques.

With real-world examples spanning formula foods, meat, dairy, and bakery products, this book is an essential resource for food scientists, nutritionists, and product developers dedicated to innovating health-oriented foods that meet modern consumer needs and promote overall wellness.

Demonstrates how to incorporate oil-encapsulated powders into various food products to develop functional foods that deliver targeted health benefits and meet consumer preferences
Explains the fundamental principles of oil encapsulation technologies and their role in protecting sensitive bioactives
Showcases diverse applications of oil-encapsulated powders in various food matrices, including meat, dairy, and bakery
Highlights formulation strategies and health benefits
Illustrates how to characterize encapsulated powders through structural, physicochemical, and stability assessments to ensure quality and functionality
Highlights practical methods for preparing and drying oil-encapsulated powders using state-of-the-art techniques like spray-drying, freeze-drying, and electrospraying

Produktinformation

Utgivningsdatum:2027-01-01
Mått:152 x 229 x undefined mm
Vikt:450 g
Format:Häftad
Språk:Engelska
Antal sidor:390
Förlag:Elsevier Science
ISBN:9780443443329

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Mer om författaren

Dr. Jian Zhong is currently a full Professor at School of Medicine, Shanghai Jiao Tong University, China. He received his bachelor degree in Pharmaceutics from Shenyang Pharmaceutical University in 2002 and his Ph.D. degree in Biomechanics and Medical Engineering from Peking University in 2007. Then he worked as a Postdoc (2007-2010) at University College Dublin, Ireland. After that, he acted as an associate Professor in National Engineering Research Center for Nanotechnology (2011-2015), China. He was elected as Academic Leader of Public Health of Shanghai (2023-2025), Shanghai Pujiang Talent (2012) and Minhang District Leading Talent (2011). He was also a Visiting Scholar (2007-2008) of Purdue University and is a Senior Visiting Scholar (2016-2017) in Institute of Chemistry, Chinese Academy of Sciences. His research interests include: Medical Foods, Food Nutrition, Food Quality Evaluation Technology, and Nanotechnology. He has published more than 120 corresponding author papers. He acted as the first editors of Evaluation Technologies for Food Quality (2019) and Fundamentals and Application of Atomic Force Microscopy for Food Research (2022). He also translated Atomic Force Microscopy for Biologists into Chinese (2019). He acts as Editorial Board for Trends in Food Science & Technology and Food Science and Human Wellness. He also acts as associate editors for Frontiers in Nutrition and Frontiers in Pharmacology. Xuebing Xu, is the general manager for Wilmar Global R&D Center. He is also honorary professor in the Faculty of Science and Technology of Aarhus University, Denmark. His research interests include lipid technology, enzyme technology, food functionality, food nanotechnology, biofuel technology, etc. with particular focus on structured lipids, biocatalysis, process technology, phospholipids, ionic liquids, biodiesels, food physics, etc. Xuebing Xu is also associate editor for JAOCS, ad hoc reviewer for more than 150 papers and members of editorial board for journals including EJLST, Open Biotechnology, etc. He has authored more than 200 publications and over 30 book chapters in lipid-related researches. Professor Bhesh Bhandari has been associated with the University of Queensland for the last 30 years. His research and teaching areas include food materials science, processing, physical and engineering properties of foods. Prof Bhandari has published three co-edited books and more than 500 book chapters and research papers. His publications have been cited more than 36000 times (Google scholar) and is recognised as one of the leading researchers globally in glass transition and encapsulation technologies in food science discipline. He has patented two significant technologies, a continuous microgel particle formation device for encapsulation of food and pharmaceuticals and a technology to produce ethylene powder by applying materials science approach. He has currently several projects on 3D food printing.

Innehållsförteckning

1. Introduction of oil-encapsulated powders2. Core materials: Oils3. Core materials: Active substances4. Wall materials5. Emulsions and emulsification technologies6. Preparation of oil-encapsulated particles in liquid7. Drying techniques to prepare oil-encapsulated powders8. Characterization of oil-encapsulated powders9. Application: Formula foods10. Application: Meat products11. Application: Dairy products12. Application: Bakery products13. Regulatory and safety considerations