Buch, Englisch, 336 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 820 g
Buch, Englisch, 336 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 820 g
ISBN: 978-0-12-823935-3
Verlag: William Andrew Publishing
Written by an international team of contributors, the book will aid academicians in developing more industry useful tools/techniques/products.
Zielgruppe
<p>Academicians consisting of students, research scholars, scientists as well as industrial process and product development experts, who are actively working on effective micro and nano encapsulation of food ingredients for long term stability and targeted delivery of supplements</p>
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
1. Introductory overview on liposomes in food science 2. Vesicular delivery systems: Applications and future trends 3. Formation and characterization of liposome 4. Liposome mediated encapsulation of antimicrobials and probiotics 5. Liposome-assisted delivery of enzymes and proteins 6. Liposome for encapsulation of essential oil and fatty acids 7. Advances in application of liposome in dairy industries 8. Liposomal encapsulation of natural color, flavor and additives for food industry by liposomes 9. Production of supramolecular aggregates by microfluidic platforms: Applications to food industries 10. Stability and release of bioactives from liposome 11. Strategies for stabilization and preservation of liposomes 12. Liposomes as a biosensor in the food sector 13. Regulatory guidelines and protocols for food fortification and enrichment by liposomes 14. Liposome in food industries: Challenges and future scope