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5 produkter
5 produkter
1 848 kr
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Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds provides comprehensive approaches utilized to fabricate structured polymer fibers and particles for designing bioactive delivery systems through electrospinning and electrospraying. Divided into four parts, the chapters review practical applications, scale-up/industrialization. challenges and new opportunities.This book examines electrospinning and electrospraying encapsulation, characterization approaches of bioactive-loaded electrospun fibers/electrospraying particles, and application of bioactive-loaded electrospun fibers/electrosprayed particles. Edited by experts in the field, this book will be of great interest to researchers, practitioners, and those who work in the various fields of encapsulation, nutraceutical, pharmaceutical, and food ingredients.- Provides a blueprint to arrange novel experiments for precise characterization of developed nanostructures- Offers information on how to attain highly tunable electrospun fibers/ electrosprayed particles- Includes information on how to fabricate structured polymer fibers through electrospinning/electrospraying- Serves as a compendium of recent advancements in the design and engineering of electrospun fibers/electrospraying particles
Häftad, Engelska, 2025
1 462 kr
Skickas inom 10-15 vardagar
Electrospinning and Electrospraying Encapsulation of Food Bioactive Compounds provides comprehensive approaches utilized to fabricate structured polymer fibers and particles for designing bioactive delivery systems through electrospinning and electrospraying. Divided into four parts, the chapters review practical applications, scale-up/industrialization. challenges and new opportunities.
This book examines electrospinning and electrospraying encapsulation, characterization approaches of bioactive-loaded electrospun fibers/electrospraying particles, and application of bioactive-loaded electrospun fibers/electrosprayed particles. Edited by experts in the field, this book will be of great interest to researchers, practitioners, and those who work in the various fields of encapsulation, nutraceutical, pharmaceutical, and food ingredients.
Provides a blueprint to arrange novel experiments for precise characterization of developed nanostructuresOffers information on how to attain highly tunable electrospun fibers/ electrosprayed particlesIncludes information on how to fabricate structured polymer fibers through electrospinning/electrosprayingServes as a compendium of recent advancements in the design and engineering of electrospun fibers/electrospraying particles
Häftad, Engelska, 2025
1 714 kr
Skickas inom 10-15 vardagar
Non-thermal Processing of Major Food Macromolecules provides comprehensive knowledge on state-of-the-art approaches utilized to process foods and/or modify their physicochemical structural - along with the technofunctional attributes of food macromolecules (i.e., protein, starch, lipids) - through novel non-thermal processing techniques. Sections explore the impact of non-thermal processing on proteins, starches, and on lipids and present the challenges for the food application of non-thermal processing treatments, thus suggesting how to push the food application of these architectures forward around the world.Edited by a team of experts in the field, this book is a great resource for researchers and industry personnel working in the various fields of non-thermal processing treatments, particularly in the food areas.Discusses the effects of non- thermal processing on food macromoleculesIncludes the following techniques: sonication, high-pressure processing, ozonation, PEF, irradiation, and cold plasma treatmentPresents the regulatory considerations for implementation of non-thermal processingCovers safety issues and health risks associated with the use of non-thermal processing techniquesOffers new information on how non-thermal processing treatment of foods can affect consumer acceptance
E-bok
Engelska, 20252 168 kr
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Non-thermal Processing of Major Food Macromolecules provides comprehensive knowledge on state-of-the-art approaches utilized to process foods and/or modify their physicochemical structural – along with the technofunctional attributes of food macromolecules (i.e., protein, starch, lipids) – through novel non-thermal processing techniques. Sections explore the impact of non-thermal processing on proteins, starches, and on lipids and present the challenges for the food application of non-thermal processing treatments, thus suggesting how to push the food application of these architectures forward around the world.Edited by a team of experts in the field, this book is a great resource for researchers and industry personnel working in the various fields of non-thermal processing treatments, particularly in the food areas.- Discusses the effects of non- thermal processing on food macromolecules- Includes the following techniques: sonication, high-pressure processing, ozonation, PEF, irradiation, and cold plasma treatment- Presents the regulatory considerations for implementation of non-thermal processing- Covers safety issues and health risks associated with the use of non-thermal processing techniques- Offers new information on how non-thermal processing treatment of foods can affect consumer acceptance
Häftad, Engelska, 2027
1 963 kr
Kommande
Starch-based Edible Films and Coatings in Food Applications: Innovations, Challenges, and Limitations addresses the urgent need for sustainable packaging solutions in the food industry. This book targets the information needs and daily challenges faced by college and postgraduate students, university scholars, researchers, food scientists, and industry professionals working with starch-based edible films and coatings. It provides a comprehensive overview of the latest innovations, current limitations, and ongoing challenges, supporting both academic research and practical industrial applications. The book is structured into four main sections. Section I covers the production of starch-based edible films, detailing native and modified starches, preparation mechanisms, and factors influencing film properties, as well as active, intelligent, and reinforced films. Section II presents recent applications in preserving fresh produce, animal products, and processed foods. Section III reviews current and advanced analytical techniques for characterizing these films. Section IV examines cutting-edge innovations, including nanotechnology and 3D printing, and discusses existing limitations and future challenges.Starch-based Edible Films and Coatings in Food Applications: Innovations, Challenges, and Limitations is a valuable resource for graduate students, researchers, and food technologists. It offers essential knowledge on manufacturing, properties, safety, and market trends, facilitating the development of innovative and sustainable food packaging solutions.Provides comprehensive insights into the limitations and challenges of starch-based edible films and coatings for food packaging applicationsEquips readers with up-to-date knowledge on recent innovations and trends to overcome challenges in starch-based packaging materialsSupports research and teaching activities by offering relevant research articles and detailed information on starch applications in edible filmsAddresses industry needs by detailing manufacturing techniques, properties, shelf-life, safety, scalability, and cost considerations for starch-based filmsHighlights sustainable packaging solutions, including consumer preferences and market demands for eco-friendly starch-based edible coatings