Cantitate/Preț
Produs

Liposomal Encapsulation in Food Science and Technology

Editat de C. Anandharamakrishnan, Sayantani Dutta
en Limba Engleză Paperback – 30 sep 2022
Liposomal Encapsulation in Food Science and Technology provides all the possible applications of liposomes in food and allied systems, along with recent advances made in these fields. This helps researchers in food science and technology, as well as those in interdisciplinary fields, better explore the opportunities that liposomal encapsulation offers. Among other topics, the book covers formulation and characterization of liposome, liposome mediated encapsulation of antimicrobials and probiotics, liposome-assisted delivery of enzymes and proteins, and liposome for delivery of dietary nutrients and nutraceuticals, etc. This approach facilitates building better dedicated or tandem approaches in respective fields for process/product development.
Written by an international team of contributors, the book will aid academicians in developing more industry useful tools/techniques/products.


  • Brings a broader overview of different modules of liposomal encapsulation of bioactive food supplements
  • Provides all the possible applications of liposomes in food and allied systems, along with recent advances made in these fields
  • Includes chemical, physical, medical and stability related chapters
Citește tot Restrânge

Preț: 90198 lei

Preț vechi: 118200 lei
-24% Nou

Puncte Express: 1353

Preț estimativ în valută:
17262 17931$ 14339£

Carte tipărită la comandă

Livrare economică 27 ianuarie-10 februarie 25

Preluare comenzi: 021 569.72.76

Specificații

ISBN-13: 9780128239353
ISBN-10: 0128239352
Pagini: 308
Dimensiuni: 216 x 276 mm
Greutate: 0.72 kg
Editura: ELSEVIER SCIENCE

Public țintă

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

Cuprins

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