Basic Protocols in Encapsulation of Food Ingredients

Inbunden, Engelska, 2021

Del i serien Methods and Protocols in Food Science

2 328 kr

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Beskrivning

the nucleus to be encapsulated, the carrier material, and the encapsulation technique. Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients aims to give guidance on encapsulation techniques and an understanding on tools, materials, and supplies to implement innovative approaches.

Produktinformation

Utgivningsdatum:2021-11-19
Mått:178 x 254 x 18 mm
Vikt:613 g
Format:Inbunden
Språk:Engelska
Serie:Methods and Protocols in Food Science
Antal sidor:200
Förlag:Springer-Verlag New York Inc.
ISBN:9781071616482

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

Innehållsförteckning

Encapsulation of hydrophobic compounds in sugar matrixes by freeze-drying.- Stabilization of bioactive molecules through the spray-drying technique: Current applications and challenges.- Calcium alginate capsules. Particularities of natural antioxidants and plant germoplasm systems.- Pectin-iron capsules: a non-traditional delivery system based on ionic gelation.- Encapsulation of lactic acid bacteria in sugar matrices to be used as starters in the food industry.- Measurements of viability and damage in microencapsulated bacterial cells with flow cytometry.- Microfluidic glass capillary devices: an innovative tool to encapsulate Lactobacillus plantarum.- State-of-the-art of encapsulation based on spray-drying technique for carotenoids from plant material. Methods, mechanism.- Freeze-drying encapsulation as mechanism of choice in oils. Methods and mechanism.- Development of novel inulin-based electrosprayed microparticles for the stabilization and delivery of phlorotannin extracts.- Nanostructures for the stabilization and delivery of lactic acid bacteria.- Fish oil encapsulation using soy proteins as wall material: protocols to ensure PUFA protection.- Obtention and characterization of cyclodextrins complexes for the development of food ingredients.- Stability of antioxidants encapsulated in freeze-dried prebiotic matrices.- Immobilization of β-galactosidase in calcium alginate beads.- Bacterial S-layer proteins for stabilization of food ingredients encapsulated in liposomes.- Fructosyltransferase immobilization via entrapment.