Encapsulation and Control Release in Food Engineering - Softcover

Awulachew, Melaku Tafese; Desta, Alebel Belay; Sefefe, Merkebu

Softcover

ISBN 10: 6203929905 ISBN 13: 9786203929904

Verlag: LAP LAMBERT Academic Publishing, 2021

Inhaltsangabe

Encapsulation and controlled-release systems are designed to protect actives from undergoing undesirable interactions while enhancing their functionality and bioavailability. Other objectives include masking the taste of bitter components, ensuring adequate administration of heat- or oxidation-labile health actives, and ensuring their delivery at a predetermined rate to a target site. Encapsulation is a process to entrap active agents within a carrier material and it is a useful tool to improve delivery of bioactive molecules and living cells into foods. Encapsulation aims to preserve stability of the bioactive compounds during processing and storage and to prevent undesirable interactions with food matrix. A large number of substances are used to encapsulate solid or liquid food ingredients. The choice of encapsulating materials depends on the types, origins, and properties of these food ingredients. Applications for encapsulation have been slow to expand since the technique was formerly thought to be too expensive and highly specific.

Über diesen Titel

Über die Autorin bzw. den Autor

Melaku Tafese AwulachewAddis Ababa Institute of Technology, School of Chemical and Bio- Engineering, Chemical engineering (Food Engineering) Graduate Program.

Details zur Ausgabe

• Verlag: LAP LAMBERT Academic Publishing
• Erscheinungsdatum: 2021
• Sprache: Englisch
• ISBN 10: 6203929905
• ISBN 13: 9786203929904
• Einband: Taschenbuch
• Anzahl der Seiten: 52
• Kontakt zum Hersteller: Nicht verfügbar
• Verantwortliche Person: Editorial Academica Espanola; customerservice@vdm-vsg.de; ; Brivibas gatve 197; Riga; 1039; Lettland