F.A. Masoodi – författare

This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It details the challenges of poorly-controlled rate of hydration, thickness, decrease in viscosity upon storage, and susceptibility to microbial contamination. Food Hydrocolloids as Encapsulating Agents in Delivery Systems briefly describes various emerging biomaterials including food gums, starches, beta glucans, and proteins for their potential role as wall material in the development of nutraceutical delivery systems. Further, it describes different techniques of fabrication of nanodelivery systems.

Features:

Provides an introduction to food hydrocolloids as encapsulating agents

Covers starches and their derivatives as delivery systems

Includes gum-based delivery systems

Discusses the classification, isolation, and purification of protein delivery systems

This book would be helpful to food scientists and pharmaceutical scientists working in areas including nanotechnology, polymer chemistry, and nutraceutical delivery, as well as regulators and government researchers in US FDA, USDA, and UK FSA regulatory agencies.

This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It details the challenges of poorly-controlled rate of hydration, thickness, decrease in viscosity upon storage, and susceptibility to microbial contamination. Food Hydrocolloids as Encapsulating Agents in Delivery Systems briefly describes various emerging biomaterials including food gums, starches, beta glucans, and proteins for their potential role as wall material in the development of nutraceutical delivery systems. Further, it describes different techniques of fabrication of nanodelivery systems.

Features:

Provides an introduction to food hydrocolloids as encapsulating agents

Covers starches and their derivatives as delivery systems

Includes gum-based delivery systems

Discusses the classification, isolation, and purification of protein delivery systems

This book would be helpful to food scientists and pharmaceutical scientists working in areas including nanotechnology, polymer chemistry, and nutraceutical delivery, as well as regulators and government researchers in US FDA, USDA, and UK FSA regulatory agencies.

Pectin: Sources, Technological Properties, and Functional Applications provides a comprehensive overview of pectin, detailing its structure, chemistry, properties, functionality, and applications. It helps scientists and industry professionals understand pectin's roles in various end uses, influenced by its intrinsic properties. The book covers the sourcing of pectin from food by-products, comparing conventional and emerging technologies, and emphasizes sustainability through waste valorization. It is divided into three sections: Pectin Chemistry and Functionality, Valorization of Agro-Industrial Waste Streams for Sourcing Pectin, and Functional Applications of Pectin in the Food Industry and Allied Arenas. This book is a valuable resource for academicians, scientists, researchers, industry professionals, and students in fields such as Food Science, Chemistry, Chemical Engineering, Material Science, and Pharmaceutical Sciences. It guides those involved in food by-product valorization and the application of pectin in various sectors. Essential for professionals working with food hydrocolloids, biopolymers, colloid chemistry, and materials science, it provides insights into pectin's applications in food packaging, emulsifiers, encapsulation, and drug delivery.Provides a comprehensive overview of pectin's structure, chemistry, properties, and applicationsDetails sourcing methods for pectin from various food by-products, emphasizing sustainabilityExplores pectin's roles in food products, pharmaceuticals, and environmental protectionUpdates existing information on pectin’s functional characteristics and technological applicationsServes as a valuable resource for professionals and students in food science and related fields

As the global demand for sustainable and nutrient-rich crops grows, pseudocereals are emerging as a valuable alternative to traditional cereals. This book brings together recent scientific advances and practical insights on the chemistry, nutritional quality, processing technologies, and industrial applications of pseudocereals such as quinoa, amaranthus, buckwheat, and chia.It explores their unique nutritional and bioactive components, innovative milling and extraction methods, and their potential to support food security, health, and sustainable development. The chapters provide a detailed examination of their techno-functional properties, utilization in food and non-food industries, and growing relevance in functional food markets.The book also addresses consumer acceptance, market strategies, and safety considerations, offering a balanced perspective that connects traditional knowledge with modern food science. It serves as a comprehensive reference for researchers, food technologists, nutritionists, and industry professionals looking to harness the potential of pseudocereals in product development and industrial applications.Features· Examines the chemistry and nutritional composition of key pseudocereals· Explores techno-functional properties of dietary fibers and their role in food innovation· Covers emerging milling techniques and valorization of pseudocereal by-products· Discusses bioactive compound extraction, health benefits, and functional food applications· Reviews starch and protein extraction methods, functional roles, and industrial uses· Addresses anti-nutritional factors and safety strategies for improved utilizationIdeal for researchers, food technologists, nutritionists, and industry professionals, this book offers a clear and comprehensive resource on the science and applications of pseudocereals. It is equally valuable for students and early-career scientists seeking to deepen their understanding of novel crops, innovative processing methods, and their role in developing sustainable, functional food systems.

As the global demand for sustainable and nutrient-rich crops grows, pseudocereals are emerging as a valuable alternative to traditional cereals. This book brings together recent scientific advances and practical insights on the chemistry, nutritional quality, processing technologies, and industrial applications of pseudocereals such as quinoa, amaranthus, buckwheat, and chia.It explores their unique nutritional and bioactive components, innovative milling and extraction methods, and their potential to support food security, health, and sustainable development. The chapters provide a detailed examination of their techno-functional properties, utilization in food and non-food industries, and growing relevance in functional food markets.The book also addresses consumer acceptance, market strategies, and safety considerations, offering a balanced perspective that connects traditional knowledge with modern food science. It serves as a comprehensive reference for researchers, food technologists, nutritionists, and industry professionals looking to harness the potential of pseudocereals in product development and industrial applications.Features* Examines the chemistry and nutritional composition of key pseudocereals* Explores techno-functional properties of dietary fibers and their role in food innovation* Covers emerging milling techniques and valorization of pseudocereal by-products* Discusses bioactive compound extraction, health benefits, and functional food applications* Reviews starch and protein extraction methods, functional roles, and industrial uses* Addresses anti-nutritional factors and safety strategies for improved utilizationIdeal for researchers, food technologists, nutritionists, and industry professionals, this book offers a clear and comprehensive resource on the science and applications of pseudocereals. It is equally valuable for students and early-career scientists seeking to deepen their understanding of novel crops, innovative processing methods, and their role in developing sustainable, functional food systems.

As the global demand for sustainable and nutrient-rich crops grows, pseudocereals are emerging as a valuable alternative to traditional cereals. This book brings together recent scientific advances and practical insights on the chemistry, nutritional quality, processing technologies, and industrial applications of pseudocereals such as quinoa, amaranthus, buckwheat, and chia.It explores their unique nutritional and bioactive components, innovative milling and extraction methods, and their potential to support food security, health, and sustainable development. The chapters provide a detailed examination of their techno-functional properties, utilization in food and non-food industries, and growing relevance in functional food markets.The book also addresses consumer acceptance, market strategies, and safety considerations, offering a balanced perspective that connects traditional knowledge with modern food science. It serves as a comprehensive reference for researchers, food technologists, nutritionists, and industry professionals looking to harness the potential of pseudocereals in product development and industrial applications.Features* Examines the chemistry and nutritional composition of key pseudocereals* Explores techno-functional properties of dietary fibers and their role in food innovation* Covers emerging milling techniques and valorization of pseudocereal by-products* Discusses bioactive compound extraction, health benefits, and functional food applications* Reviews starch and protein extraction methods, functional roles, and industrial uses* Addresses anti-nutritional factors and safety strategies for improved utilizationIdeal for researchers, food technologists, nutritionists, and industry professionals, this book offers a clear and comprehensive resource on the science and applications of pseudocereals. It is equally valuable for students and early-career scientists seeking to deepen their understanding of novel crops, innovative processing methods, and their role in developing sustainable, functional food systems.