Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of compounds and giving detailed examples of the issues faced in their nano-encapsulation. The book addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors, essential oils, fish oil and essential fatty acids, and other related ingredients. As a definitive manual for researchers and industry personnel working, or interested in, various branches of encapsulation for food ingredients and nutraceutical purposes, users will find this a great reference.
1. Chapter 1. An Introduction to Nanoencapsulation Techniques for the Food Bioactive Ingredients - p. 1 2. Chapter 2. Nanoencapsulation of Phenolic Compounds and Antioxidants - p. 63 3. Chapter 3. Nanoencapsulation of Fish Oil and Essential Fatty Acids - p. 103 4. Chapter 4. Nanoencapsulation of Vitamins - p. 145 5. Chapter 5. Nanoencapsulation of Food Antimicrobial Agents and Essential Oils - p. 183 6. Chapter 6. Nanoencapsulation of Natural Food Colorants - p. 223 7. Chapter 7. Nanoencapsulation of Flavors - p. 261 8. Chapter 8. Nanoencapsulation of Enzymes, Bioactive Peptides, and Biological Molecules - p. 297 9. Chapter 9. Nanoencapsulation of Minerals - p. 333 10. Chapter 10. Release, Characterization, and Safety of Nanoencapsulated Food Ingredients - p. 401 11. Index - p. 455
Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive ingredients, their structure, applications, preparation, formulations and encapsulation methodologies, covering a wide range of compounds and giving detailed examples of the issues faced in their nano-encapsulation. The book addresses findings related to the study of natural food colorants, vitamins, antimicrobial agents, phenolic compounds, antioxidants, flavors, essential oils, fish oil and essential fatty acids, and other related ingredients. As a definitive manual for researchers and industry personnel working, or interested in, various branches of encapsulation for food ingredients and nutraceutical purposes, users will find this a great reference.
1. Chapter 1. An Introduction to Nanoencapsulation Techniques for the Food Bioactive Ingredients - p. 1 2. Chapter 2. Nanoencapsulation of Phenolic Compounds and Antioxidants - p. 63 3. Chapter 3. Nanoencapsulation of Fish Oil and Essential Fatty Acids - p. 103 4. Chapter 4. Nanoencapsulation of Vitamins - p. 145 5. Chapter 5. Nanoencapsulation of Food Antimicrobial Agents and Essential Oils - p. 183 6. Chapter 6. Nanoencapsulation of Natural Food Colorants - p. 223 7. Chapter 7. Nanoencapsulation of Flavors - p. 261 8. Chapter 8. Nanoencapsulation of Enzymes, Bioactive Peptides, and Biological Molecules - p. 297 9. Chapter 9. Nanoencapsulation of Minerals - p. 333 10. Chapter 10. Release, Characterization, and Safety of Nanoencapsulated Food Ingredients - p. 401 11. Index - p. 455
