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Title Micro/nanoencapsulation of active food ingredients / Qingrong Huang, editor, Peter Given, editor, Michael Qian, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc
Published Washington, DC : American Chemical Society, 2009

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Description 1 online resource (334 pages) : illustrations
Series ACS symposium series, 1947-5918 ; 1007
ACS symposium series ; 1007. 1947-5918
Contents Structural Design Principles for Improved Food Performance: Nanolaminated Biopolymer Structures in Foods / McClements, David Julian / http://dx.doi.org/10.1021/bk-2009-1007.ch001 -- The Assembly and Disassembly of Biopolyelectrolyte Multilayers and Their Potential in the Encapsulation and Controlled Release of Active Ingredients from Foods / Moffat, J.; Parker, R.; Noel, T. R.; Duta, D.; Ring, S. G. / http://dx.doi.org/10.1021/bk-2009-1007.ch002 -- A Theoretical Self-Consistent Field Study of Mixed Interfacial Biopolymer Films / Ettelaie, Rammile; Akinshina, Anna; Dickinson, Eric / http://dx.doi.org/10.1021/bk-2009-1007.ch003 -- Modulating Lipid Delivery in Food Emulsions / Wilde, Peter J.; Ridout, Michael J.; Mackie, Alan R.; Wickham, Martin S. J.; Faulks, Richard M. / http://dx.doi.org/10.1021/bk-2009-1007.ch004 -- Protein Structures as Delivery Vehicles in Foods / Smith, Paul, YKI Institute for Surface Chemistry, Box 5607, SE 114 86, Stockholm, Sweden, Current address: Cargill R&D Centre Europe, Havenstraat 84, B1800 Vilvoorde, Belgium; Plunkett, Mark, YKI Institute for Surface Chemistry, Box 5607, SE 114 86, Stockholm, Sweden / http://dx.doi.org/10.1021/bk-2009-1007.ch005 -- Calcium Cross-Linked Soy Protein Beads and Microspheres as Carriers for Nutraceutical Compound Delivery / Chen, Lingyun; Remondetto, Gabriel E.; Subirade, Muriel / http://dx.doi.org/10.1021/bk-2009-1007.ch006 -- Design of Single Surfactant Microemulsion / Naouli, Nabil; Rosano, Henri L. / http://dx.doi.org/10.1021/bk-2009-1007.ch007 -- Nanoencapsulation Systems Based on Milk Proteins and Phospholipids / Singh, Harjinder, Riddet Centre, Massey University, Private Bag 11 222, Palmerston North, New Zealand; Ye, Aiqain, Riddet Centre, Massey University, Private Bag 11 222, Palmerston North, New Zealand, Current address: Fonterra Co-operative Limited, Palmerston North, New Zealand; Thompson, Abby, Riddet Centre, Massey University, Private Bag 11 222, Palmerston North, New Zealand / http://dx.doi.org/10.1021/bk-2009-1007.ch008 -- Controlled Self-Organization of Zein Nanostructures for Encapsulation of Food Ingredients / Padua, Graciela W.; Wang, Qin / http://dx.doi.org/10.1021/bk-2009-1007.ch009 -- Real Time Monitoring of Interactions in Oil-in-Water Emulsions: Diffusing Wave and Ultrasonic Spectroscopy / Alexander, M.; Liu, J.; Corredig, M. / http://dx.doi.org/10.1021/bk-2009-1007.ch010 -- Droplet-Size Dependent Solubilization and Crystallization of Lipids in Oil-in-Water Emulsion / Hasuo, N., Graduate School of Biosphere Science, Hiroshima University, Higashi, Hiroshima 739-8528, Japan, Current address: Meiji Dairies Company, Odawara 250-0862, Japan; Sonoda, T., Tanabe Pharmaceutical Company Ltd., Osaka 532-8505, Japan; Ueno, S., Graduate School of Biosphere Science, Hiroshima University, Higashi, Hiroshima 739-8528, Japan; Sato, K., Graduate School of Biosphere Science, Hiroshima University, Higashi, Hiroshima 739-8528, Japan / http://dx.doi.org/10.1021/bk-2009-1007.ch011 -- Benefits of a Soy Lecithin Based Nanotechnology for the Animal and Human Food Industry / Peters, Scott E.; Brain, Charles H. / http://dx.doi.org/10.1021/bk-2009-1007.ch012 -- Enhancing Stability and Oral Bioavailability of Polyphenols Using Nanoemulsions / Wang, Xiaoyong; Wang, Yu-Wen; Huang, Qingrong / http://dx.doi.org/10.1021/bk-2009-1007.ch013 -- Materials for Encapsulation of Food Ingredients: Understanding the Properties to Find Practical Solutions / McCrae, C.; Debon, S.; Guthrie, B.; Heigis, J.; Mondro, G.; Shieh, W. / http://dx.doi.org/10.1021/bk-2009-1007.ch014 -- Approaches to Encapsulation of Active Food Ingredients in Spray-Drying / Millqvist-Fureby, Anna / http://dx.doi.org/10.1021/bk-2009-1007.ch015 -- Aroma Release at the Nano- and Microscale: Molecules to Droplets / Taylor, A. J.; Pearson, K.; Hollowood, T. A.; Linforth, R. S. T. / http://dx.doi.org/10.1021/bk-2009-1007.ch016 -- Flavor Delivery via Lipid Encapsulation: Flavor Retention in Cake and Loaf Volume in Bread / Finney, John; Reineccius, Gary / http://dx.doi.org/10.1021/bk-2009-1007.ch017 -- Shelf Life and Flavor Release of Coacervated Orange Oil / Paetznick, Debbie; Reineccius, Gary / http://dx.doi.org/10.1021/bk-2009-1007.ch018
Analysis Food ingredients
Notes "This book originated from a symposium titled Micro/Nano-Encapsulation of Active Food Ingredients"--Page xii
Distributed in print by Oxford University Press
Bibliography Includes bibliographical references and index
Notes Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. http://purl.oclc.org/DLF/benchrepro0212 MiAaHDL
English
Publisher-supplied information and home-page
digitized 2010 HathiTrust Digital Library committed to preserve pda MiAaHDL
Subject Food -- Packaging.
Microencapsulation.
Controlled release technology.
Food -- Composition.
Biopolymers -- Analysis
Biopolymers -- Fieldwork
Lipids -- Analysis
Emulsions -- Research
Proteins -- Structure
Food -- Analysis -- Research
Soy proteins -- Analysis
Proteins -- Crosslinking.
Calcium -- Analysis
Functional foods -- Research
Surface active agents -- Analysis
Milk proteins -- Analysis
Phospholipids -- Analysis
Proteins in human nutrition.
Spectrum analysis.
Solubilization.
Crystallization.
Lecithin -- Analysis
Nanotechnology -- Analysis
Food industry and trade -- Research
Polyphenols -- Stability
Polyphenols -- Bioavailability
Food -- Properties
Spray drying -- Research
Food -- Odor -- Analysis
Drops -- Analysis
Food -- Sensory evaluation.
Cake -- Analysis
Bread -- Analysis
Orange oil -- Flavor and odor
Food -- Shelf-life dating.
Food handling.
Nanotechnology.
Solubility.
Feeds.
Odors.
Taste.
Bread.
Food Handling
Functional Food
Biopolymers -- chemistry
Delayed-Action Preparations -- chemical synthesis
Polyelectrolytes -- chemistry
Lipids -- chemistry
Emulsions -- chemistry
Dietary Proteins -- chemistry
Soybean Proteins -- chemistry
Surface-Active Agents -- chemistry
Nanotechnology
Milk Proteins -- chemistry
Phospholipids -- chemistry
Zein -- chemistry
Spectrum Analysis
Solubility
Crystallization
Lecithins -- chemistry
Animal Feed
Food-Processing Industry
Polyphenols -- chemistry
Odorants
Taste
Bread
Food Storage
Plant Oils -- chemistry
crystallization.
solubility.
odors.
taste (senses)
bread.
TECHNOLOGY & ENGINEERING -- Food Science -- Food Packaging & Processing.
Surface active agents -- Analysis.
Spectrum analysis.
Solubilization.
Proteins -- Structure.
Proteins in human nutrition.
Proteins -- Crosslinking.
Phospholipids -- Analysis.
Lipids -- Analysis.
Lecithin -- Analysis.
Food -- Shelf-life dating.
Food -- Sensory evaluation.
Food -- Odor -- Analysis.
Food industry and trade -- Research.
Crystallization.
Calcium -- Analysis.
Bread -- Analysis.
Biopolymers -- Analysis.
Controlled release technology.
Food -- Composition.
Food -- Packaging.
Microencapsulation.
Health & Biological Sciences.
Diet & Clinical Nutrition.
Genre/Form Conference papers and proceedings.
Form Electronic book
Author Huang, Qingrong (Professor), editor. Rutgers, The State University of New Jersey.
Given, Peter, 1952- editor. Pepsi-Cola Company.
Qian, Michael, editor Oregon State University
American Chemical Society. Division of Agricultural and Food Chemistry, sponsoring body.
LC no. 2009282513
ISBN 9780841224957
0841224951
9780841224841
0841224846
9780841269644
0841269645