New Polymers for Encapsulation of Nutraceutical Compounds

ISBN 10: 1119228794 / ISBN 13: 9781119228790

Published by Wiley, 2017

About this Item

The product is focused on the development of new polymers for encapsulating nutraceutical compounds. This involves the use of innovative materials to protect and preserve the beneficial components of food products. The encapsulation process helps to extend the shelf life of these compounds, providing consumers with a convenient and convenient way to consume them. With a focus on creating effective and efficient encapsulation methods, this product could have significant implications for the dietary supplement and food industry.

Seller Inventory # ABE-1769128467648

Bibliographic Details

• Title: New Polymers for Encapsulation of Nutraceutical Compounds
• Publisher: Wiley
• Publication Date: 2017
• Language: English
• ISBN 10: 1119228794
• ISBN 13: 9781119228790
• Binding: Hardcover
• Edition: 1st Edition
• Condition: As New
• Dimensions: 2.29W x 17.27H x 24.64D centimeters 2.29 centimeters width by 17.27 centimeters height by 24.64 centimeters depth
• Weight: 839 grams

About this title

Synopsis

The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of some components cause significant loss of product quality, stability, nutritional value and bioavailability, and the overall acceptability of the food product. Consequently, encapsulation has been successfully used to improve stability and bioavailability of functional ingredients. Encapsulation is one example of technology that has the potential to meet the challenge of successfully incorporating and delivering functional ingredients into a range of food types. The book will cover topics about 1) Characterization of novel polymers and their use in encapsulation processes. 2) Stability of nutraceutical compounds encapsulated with novel polymers. 3) Application of encapsulated compounds with novel polymers in functional food systems. This book provides a detailed overview of technologies for preparing and characterisation of encapsulates for food active ingredients using modified polymers. The use of modified polymers as coating materials it is a field that still needs study. The book is aimed to inform students and researchers in the areas of food science and food technology, and professionals in the food industry.

About the Author

Jorge Carlos Ruiz Ruiz, Professor-researcher, Division de Estudios de Posgrado e Investigacion, Instituto Tenologico de Merida, Yucatan, Mexico.

Maira Rubi Segura Campos,Professor-researcher. Facultad de Ingenieria Quimica, Universidad Autonoma de Yucatan.