rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Micro/nanoencapsulation of active food ingredients
  name:
    name part: Huang, Qingrong
    name part: (Professor)
    affiliation: Rutgers, The State University of New Jersey.
    role:
      role term: editor.
  name:
    name part: Given, Peter
    name part: 1952-
    affiliation: Pepsi-Cola Company.
    role:
      role term: editor.
  name:
    name part: Qian, Michael
    affiliation: Oregon State University.
    role:
      role term: editor
  name:
    name part: American Chemical Society
    name part: Division of Agricultural and Food Chemistry,
    role:
      role term: sponsoring body.
  type of resource: text
  genre: bibliography
  genre: conference publication
  genre: Electronic books.
  genre: Conference papers and proceedings
  origin info:
    place:
      place term: dcu
    date issued: 2009
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (334 pages) : illustrations
  abstract: "This book highlights recent innovation in encapsulation and controlled release technologies, as well as design principle of novel food delivery systems. In addition, it also provided some new directions and opportunities that can arise from the development of new nanostructured biomaterials for the fabrication of delivery vehicles and carriers for active food ingredients. This book is intended to be used as either a textbook or a reference that will give the readers a good grasp of basic concepts and potentials of encapsulation technologies, as well as their novel applications in food systems."--Jacket.
  table of contents: Structural Design Principles for Improved Food Performance: Nanolaminated Biopolymer Structures in Foods / McClements, David Julian / 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. / A Theoretical Self-Consistent Field Study of Mixed Interfacial Biopolymer Films / Ettelaie, Rammile; Akinshina, Anna; Dickinson, Eric / Modulating Lipid Delivery in Food Emulsions / Wilde, Peter J.; Ridout, Michael J.; Mackie, Alan R.; Wickham, Martin S. J.; Faulks, Richard M. / 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 / Calcium Cross-Linked Soy Protein Beads and Microspheres as Carriers for Nutraceutical Compound Delivery / Chen, Lingyun; Remondetto, Gabriel E.; Subirade, Muriel / Design of Single Surfactant Microemulsion / Naouli, Nabil; Rosano, Henri L. / 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 / Controlled Self-Organization of Zein Nanostructures for Encapsulation of Food Ingredients / Padua, Graciela W.; Wang, Qin / Real Time Monitoring of Interactions in Oil-in-Water Emulsions: Diffusing Wave and Ultrasonic Spectroscopy / Alexander, M.; Liu, J.; Corredig, M. / Droplet-Size Dependent Solubilization and Crystallization of Lipids in Oil-in-…
  note: Qingrong Huang, editor, Peter Given, editor, Michael Qian, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Incorporated.
  note: "This book originated from a symposium titled Micro/Nano-Encapsulation of Active Food Ingredients"--Page xii.
  note: Distributed in print by Oxford University Press.
  note: 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
  note: digitized 2010 HathiTrust Digital Library committed to preserve pda MiAaHDL
  note: Includes bibliographical references and index.
  note: English.
  subject:
    topic: Food
    topic: Packaging
  subject:
    topic: Microencapsulation
  subject:
    topic: Controlled release technology
  subject:
    topic: Food
    topic: Composition
  subject:
    topic: Biopolymers
    topic: Analysis
  subject:
    topic: Biopolymers
    topic: Fieldwork
  subject:
    topic: Lipids
    topic: Analysis
  subject:
    topic: Emulsions
    topic: Research
  subject:
    topic: Proteins
    topic: Structure
  subject:
    topic: Food
    topic: Analysis
    topic: Research
  subject:
    topic: Soy proteins
    topic: Analysis
  subject:
    topic: Proteins
    topic: Crosslinking
  subject:
    topic: Calcium
    topic: Analysis
  subject:
    topic: Functional foods
    topic: Research
  subject:
    topic: Surface active agents
    topic: Analysis
  subject:
    topic: Milk proteins
    topic: Analysis
  subject:
    topic: Phospholipids
    topic: Analysis
  subject:
    topic: Proteins in human nutrition
  subject:
    topic: Spectrum analysis
  subject:
    topic: Solubilization
  subject:
    topic: Crystallization
  subject:
    topic: Lecithin
    topic: Analysis
  subject:
    topic: Nanotechnology
    topic: Analysis
  subject:
    topic: Food industry and trade
    topic: Research
  subject:
    topic: Polyphenols
    topic: Stability
  subject:
    topic: Polyphenols
    topic: Bioavailability
  subject:
    topic: Food
    topic: Properties
  subject:
    topic: Spray drying
    topic: Research
  subject:
    topic: Food
    topic: Odor
    topic: Analysis
  subject:
    topic: Drops
    topic: Analysis
  subject:
    topic: Food
    topic: Sensory evaluation
  subject:
    topic: Cake
    topic: Analysis
  subject:
    topic: Bread
    topic: Analysis
  subject:
    topic: Orange oil
    topic: Flavor and odor
  subject:
    topic: Food
    topic: Shelf-life dating
  subject:
    topic: Food handling
  subject:
    topic: Nanotechnology
  subject:
    topic: Solubility
  subject:
    topic: Feeds
  subject:
    topic: Odors
  subject:
    topic: Taste
  subject:
    topic: Bread
  subject:
    topic: Food Handling
  subject:
    topic: Functional Food
  subject:
    topic: Biopolymers
    topic: chemistry
  classification: TX511 .M53 2009
  classification: 664/.09
  classification: QU 50 M626 2009
  classification: TEC012020
  identifier: 9780841224957
  identifier: 0841224951
  identifier: 9780841224841
  identifier: 0841224846
  identifier: 9780841269644
  identifier: 0841269645
  identifier: 2009282513
  identifier: http://proxy.library.tamu.edu/login

topic: Delayed-Action Preparations
topic: chemical synthesis

topic: Polyelectrolytes
topic: chemistry

topic: Lipids
topic: chemistry

topic: Emulsions
topic: chemistry

topic: Dietary Proteins
topic: chemistry

topic: Soybean Proteins
topic: chemistry

topic: Surface-Active Agents
topic: chemistry

topic: Nanotechnology

topic: Milk Proteins
topic: chemistry

topic: Phospholipids
topic: chemistry

topic: Zein
topic: chemistry

topic: Spectrum Analysis

topic: Solubility

topic: Crystallization

topic: Lecithins
topic: chemistry

topic: Animal Feed

topic: Food-Processing Industry

topic: Polyphenols
topic: chemistry

topic: Odorants

topic: Taste

topic: Bread

topic: Food Storage

topic: Plant Oils
topic: chemistry

topic: Aliments
topic: Conditionnement

topic: Microencapsulation

topic: Effet retard

topic: Biopolymères
topic: Analyse

topic: Biopolymères
topic: Recherche sur le terrain

topic: Lipides
topic: Analyse

topic: Émulsions
topic: Recherche

topic: Protéines
topic: Structure

topic: Aliments
topic: Analyse
topic: Recherche

topic: Protéines de soja
topic: Analyse

topic: Protéines
topic: Réticulation

topic: Calcium
topic: Analyse

topic: Nutraceutiques
topic: Recherche

topic: Surfactants
topic: Analyse

topic: Protéines du lait
topic: Analyse

topic: Phospholipides
topic: Analyse

topic: Protéines dans l'alimentation humaine

topic: Solubilisation

topic: Cristallisation

topic: Lécithine
topic: Analyse

topic: Polyphénols
topic: Stabilité

topic: Polyphénols
topic: Biodisponibilité

topic: Aliments
topic: Propriétés

topic: Séchage par pulvérisation
topic: Recherche

topic: Aliments
topic: Odeur
topic: Analyse

topic: Gouttes
topic: Analyse

topic: Aliments
topic: Analyse sensorielle

topic: Pain
topic: Analyse

topic: Aliments
topic: Datage

topic: Aliments
topic: Manipulation

topic: Nanotechnologie

topic: Solubilité

topic: Aliments pour animaux

topic: Odeurs

topic: Goût

topic: Pain

topic: Nanotechnologie
topic: Analyse

topic: crystallization

topic: solubility

topic: odors

topic: taste (senses)

topic: bread

topic: TECHNOLOGY & ENGINEERING
topic: Food Science
topic: Food Packaging & Processing

topic: Surface active agents
topic: Analysis

topic: Spectrum analysis

topic: Solubilization

topic: Proteins
topic: Structure

topic: Proteins in human nutrition

topic: Proteins
topic: Crosslinking

topic: Phospholipids
topic: Analysis

topic: Lipids
topic: Analysis

topic: Lecithin
topic: Analysis

topic: Food
topic: Shelf-life dating

topic: Food
topic: Sensory evaluation

topic: Food
topic: Odor
topic: Analysis

topic: Food industry and trade
topic: Research

topic: Crystallization

topic: Calcium
topic: Analysis

topic: Bread
topic: Analysis

topic: Biopolymers
topic: Analysis

topic: Controlled release technology

topic: Food
topic: Composition

topic: Food
topic: Packaging

topic: Microencapsulation

topic: Health & Biological Sciences

topic: Diet & Clinical Nutrition

topic: Food ingredients

title info:
  title: Micro/nanoencapsulation of active food ingredients
origin info:
  publisher: Washington, DC : American Chemical Society, 2009

title info:
  title: Micro/nanoencapsulation of active food ingredients
origin info:
  publisher: Washington, DC : American Chemical Society, 2009

title info:
  title: ACS symposium series ; 1007

record content source: CASSC
record creation date: 180611
record change date: 20241009195920.1
record identifier: in00005506299
language of cataloging:
  language term: eng