| Description |
1 online resource (405 pages) |
| Series |
Institute of Food Technologists Series |
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Institute of Food Technologists Series
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| Contents |
Title Page; Copyright Page; Contents; Contributors; Chapter 1 Introduction; Chapter 2 Nutrient absorption in the human gastrointestinal tract; 2.1 INTRODUCTION; 2.2 OVERVIEW OF THE GASTROINTESTINAL TRACT; 2.3 THE GASTROINTESTINAL TRACT; 2.4 MACRONUTRIENTS; 2.4.1 Carbohydrates; 2.4.2 Fats; 2.4.3 Proteins; 2.5 ALCOHOL; 2.6 MICRONUTRIENTS; 2.6.1 Fat-soluble vitamins; 2.6.2 Water-soluble vitamins; 2.7 WATER AND MINERALS; 2.7.1 Water; 2.7.2 Electrolytes; 2.7.3 Sodium; 2.7.4 Potassium; 2.7.5 Chloride; 2.7.6 Calcium; 2.7.7 Magnesium; 2.7.8 Phosphorus; 2.7.9 Sulfur; 2.8 TRACE MINERALS; 2.8.1 Iron |
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2.8.2 Zinc2.8.3 Copper; 2.8.4 Manganese; 2.8.5 Selenium; 2.8.6 Chromium; 2.8.7 Iodine; 2.8.8 Fluoride; 2.9 PHYTOCHEMICALS; 2.9.1 Carotenoids; 2.9.2 Flavonoids; 2.10 IMPLICATIONS IN HEALTH AND DISEASE; 2.11 USE OF NANOPARTICLES TO ENHANCE ABSORPTION OF NUTRIENTS; References; Chapter 3 Cellular fate of delivery systems and entrapped bioactives; 3.1 CELLULAR FATE OF NANOPARTICLES -- AN EXPERIMENTAL PERSPECTIVE; 3.1.1 Nanoparticle detection and quantification; 3.1.2 Effect of NP properties on cell uptake; 3.1.3 Fate of loaded NPs in the cell with implications on bioactive functionality |
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3.2 CELLULAR UPTAKE OF SMALL MOLECULES AND NPs BY MEMBRANE PENETRATION -- A MOLECULAR SIMULATION PERSPECTIVE3.2.1 Small molecules and drugs interacting with lipid bilayers; 3.2.2 Polymers and NPs interacting with lipid bilayers; 3.3 CONCLUSIONS; References; Chapter 4 Interfacial science and the creation of nanoparticles; 4.1 INTRODUCTION; 4.2 FUNDAMENTALS OF INTERFACIAL SCIENCE; 4.2.1 Equilibrium surface properties; 4.2.2 Dynamic surface properties; 4.2.3 Self-assembly and phase separation; 4.2.4 Interactions at the interface; 4.3 INTERFACIAL PROPERTIES IN NANOPARTICLE FORMATION |
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4.3.1 Lyotropic nanoparticles4.3.2 Self-assembled nanoparticles; 4.4 INTERFACIAL EFFECTS IN DISTRIBUTION AND RELEASE; Acknowledgments; References; Chapter 5 Controlling properties of micro- to nano-sized dispersions using emulsification devices; 5.1 INTRODUCTION; 5.2 FUNDAMENTALS OF EMULSIFICATION PROCESSES; 5.3 CONVENTIONAL MECHANICAL EMULSIFICATION; 5.3.1 High-speed mixer; 5.3.2 Colloid mill; 5.3.3 High-pressure homogenizer (microfluidizer); 5.3.4 Ultrasonic homogenizer; 5.4 PREPARATION OF QUASI-MONODISPERSE EMULSIONS USING MEMBRANE EMULSIFICATION |
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5.5 PREPARATION OF MONODISPERSE EMULSIONS USING MICROFABRICATED EMULSIFICATION DEVICES5.5.1 Microfluidic emulsification; 5.5.2 Microchannel emulsification; 5.5.3 Edge-based droplet generation emulsification; 5.6 EMULSION PROPERTIES AND APPLICATIONS; 5.7 CONCLUSIONS; References; Chapter 6 Delivery systems for food applications: an overview of preparation methods and encapsulation, release, and dispersion properties; 6.1 INTRODUCTION; 6.2 METHODS OF FABRICATING DELIVERY SYSTEMS AND THEIR TYPICAL DIMENSIONS; 6.2.1 Top-down methods; 6.2.2 Bottom-up methods |
| Summary |
The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of these bioactive ingredients (e.g., omega-3 oils, carotenoid antioxidants, vitamins, and probiotic bacteria) in foods often remains a challenge, due to their instability in food products and gastrointestinal tract, as well as their limited bioavailability. In some cases, these bioactive ingredients may impart an undesirable organoleptic characteristic |
| Notes |
6.3 encapsulation efficiencies of various delivery systems |
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Print version record |
| Subject |
Food -- Biotechnology.
|
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Bioactive compounds -- Biotechnology
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Functional foods.
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TECHNOLOGY & ENGINEERING -- Food Science.
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Bioactive compounds -- Biotechnology
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Food -- Biotechnology
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Functional foods
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| Form |
Electronic book
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| Author |
Chen, Hongda
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Yada, Rickey
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| ISBN |
9781118462164 |
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1118462165 |
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