04121cam a22003858i 4500 59515 59515 18444959 WUSLLib 20170508113843.0 150112s2015 enk b 001 0 eng 2015000039 9781118462201 (hardback) DLC eng DLC rda pcc TP248.65.F66 N35 2015 664 23 TEC012000 bisacsh Nanotechnology and functional foods : effective delivery of bioactive ingredients / edited by Cristina Sabliov, Hongda Chen, Rickey Yada. 1111 pages cm. Institute of food technologists series Includes bibliographical references and index. "This book explores the most up to date nano- and micro-delivery systems for food ingredients, including nanoemulsions, stabilized nanoemulsions, solid lipid nanoparticles, and polymeric nanoparticles. Chapters explore the different types of delivery systems, their properties and interactions with other food components, targeting mechanisms, and safety to the human body. Industrial and societal implications of use of nano- and micro-delivery systems for bioactive ingredients in functional foods are also covered. Continuing innovation in nano and micro-delivery systems for bioactives will underpin expanded consumer choice in functional foods and growth strategies for food companies in the 21st century. This book aims to provide the reader with the most up-to-date knowledge of modern delivery systems, options available, and the basic science critical to success in the marketplace.Topics to be covered include: Introduction. Importance of novel delivery systems for improved stability, controlled release, and targeting of bioactive components. Overview of different delivery systems to be used in functional foods. Bioactive food ingredients. Definition, health benefits, classification of bioactives. Challenges associated with free-form delivery of bioactives (i.e. bioavailability, stability, etc) Delivery system characteristics. Properties: Entrapment efficiency, size, release kinetics, charge, stability, bioavailability. Analysis methods: TEM, SEM, AFM, DLS, HPLC, bioavailability methods (cell and animal models). Delivery system interaction with other food components. Targeting strategies. Delivery system interaction with biological systems and safety. Delivery methods with case studies. Emulsions and double layer-emulsions with applications. Polymeric nanoparticles with applications. Coacervates (with example fish oil). Solid lipid nanoparticles with applications. Liposomes. Delivery from packaging.Probiotics delivery systems. Dendrimers as nanocarrier for antibacterial peptide. Multifunctional food grade nanofibers. Industrial and societal implications. Safety of nanomaterials (high bioavailability, material selection, societal implications). Alteration of final product properties (sensorial properties, texture, color). Regulation for food nanotech. Product development and intellectual property. Future trends. Vision for nano and colloidal systems for delivery of bioactives. "-- "This book explores the most up to date nano- and micro-delivery systems for food ingredients, including nanoemulsions, stabilized nanoemulsions, solid lipid nanoparticles, and polymeric nanoparticles"-- Food Biotechnology. 5316 Bioactive compounds Biotechnology. 5317 Functional foods. 3737 TECHNOLOGY & ENGINEERING / Food Science. bisacsh 5318 Sabliov, Cristina, editor. 5319 Chen, Hongda, editor. 5320 Yada, R. Y. (Rickey Yoshio), 1954- editor. 5321 Online version: Nanotechnology and functional foods Chichester, West Sussex Hoboken, NJ : John wiley & Sons, Inc., 2015 9781118462164 (DLC) 2015001520 0 vip orignew 1 ecip 20 y-gencatlg ddc PR 0 0 ddc 0 1 REF MKDL MKDL REF 2017-05-08 0 664 NAN 69154 2017-05-08 00:00:00 2017-05-08 PR