http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
Micro/nanoencapsulation of active food ingredients
Rutgers, The State University of New Jersey.
Division of Agricultural and Food Chemistry,
1 online resource (334 pages) : illustrations
"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.
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-Water Emulsion / Hasuo, N., Graduate School of Biosphere Science, Hiroshima University, Higashi, Hiroshima 739-8528, Japan, Current address: Meiji Dairies Company, Odawara 250-0862, Japan; Sonoda, T., Tanabe Pharmaceutical Company Limited, Osaka 532-8505, Japan; Ueno, S., Graduate School of Biosphere Science, Hiroshima University, Higashi, Hiroshima 739-8528, Japan; Sato, K., Graduate School of Biosphere Science, Hiroshima University, Higashi, Hiroshima 739-8528, Japan / Benefits of a Soy Lecithin Based Nanotechnology for the Animal and Human Food Industry / Peters, Scott E.; Brain, Charles H. / Enhancing Stability and Oral Bioavailability of Polyphenols Using Nanoemulsions / Wang, Xiaoyong; Wang, Yu-Wen; Huang, Qingrong / Materials for Encapsulation of Food Ingredients: Understanding the Properties to Find Practical Solutions / McCrae, C.; Debon, S.; Guthrie, B.; Heigis, J.; Mondro, G.; Shieh, W. / Approaches to Encapsulation of Active Food Ingredients in Spray-Drying / Millqvist-Fureby, Anna / Aroma Release at the Nano- and Microscale: Molecules to Droplets / Taylor, A. J.; Pearson, K.; Hollowood, T. A.; Linforth, R. S. T. / Flavor Delivery via Lipid Encapsulation: Flavor Retention in Cake and Loaf Volume in Bread / Finney, John; Reineccius, Gary / Shelf Life and Flavor Release of Coacervated Orange Oil / Paetznick, Debbie; Reineccius, Gary /
Qingrong Huang, editor, Peter Given, editor, Michael Qian, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Incorporated.
"This book originated from a symposium titled Micro/Nano-Encapsulation of Active Food Ingredients"--Page xii.
Distributed in print by Oxford University Press.
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
digitized 2010 HathiTrust Digital Library committed to preserve pda MiAaHDL
Includes bibliographical references and index.
Washington, DC : American Chemical Society, 2009