Buch, Englisch, 306 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 646 g
Buch, Englisch, 306 Seiten, Format (B × H): 156 mm x 234 mm, Gewicht: 646 g
ISBN: 978-1-83767-399-5
Verlag: Royal Society of Chemistry
Liposomal technology plays a significant role in encapsulation of various bioactive compounds to improve stability and bioavailability. Benefits have been seen in applying this technology to foods, supplements and nutraceuticals, particularly in industrial settings. This comprehensive book highlights recent research on liposomal technologies and their potential applications in these areas.
Starting with an introduction and overview of liposome design, development and structure, exploration of the advantages and feasibility of liposomes in infant formulae, encapsulation of food relevant enzymes, vitamins, food preservatives and development of sport and exercise nutrition follow. The book discusses various preclinical and clinical studies and describes regulatory guidelines and protocols for utilization of liposomes in food science.
Provided mainly for researchers and industrialists in the food and nutraceutical sectors, this book benefits those in multidisciplinary fields investigating the possibilities provided by the liposomal technology.
Autoren/Hrsg.
Fachgebiete
- Technische Wissenschaften Maschinenbau | Werkstoffkunde Maschinenbau
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Biotechnologie
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Medizin | Veterinärmedizin Medizin | Public Health | Pharmazie | Zahnmedizin Medizin, Gesundheitswesen Ernährungsmedizin, Diätetik
Weitere Infos & Material
Introduction and Overview of Liposomes
Liposomes: Design, Development, Structure, Composition, Types and Related Techniques
Liposome Composition in Food and Nutraceutical Supplements: Design, Synthesis, Characterisation and Applications
Application of Liposomal Technology in Food and Nutraceutical Supplements: Processing, Preservation and Safety Assessment
Liposomal Technology: An Approach to Overcome Bioavailability Changes of Foods and Nutraceuticals
Digestive Behaviour, Challenges and Absorption Mechanism of Liposomes in Food and Nutraceutical Supplements
Liposomal Delivery Systems for Herbal Extractions and Natural Products – A Promising Approach in Health Research that Enhances Potency in Food Systems
Roles of Liposomes in Food Preservatives and Freshness Monitoring Applications
Benefits of Liposomes in Vitamins and Minerals in Nutraceutical Supplements
Liposomal Technology: A New Frontier for Sports and Exercise Nutrition
Liposomes and Lipid Bilayers as Biosensors in the Food and Nutraceutical Sectors
Recent Demand for Food Approved Liposomal Formulations in the Food, Nutraceutical and Safety Sectors
Regulatory Guidelines and Protocol for Utilization of Liposomes in the Food and Nutraceutical Sectors
Liposomes in the Food and Nutraceutical Industries: Current Status, Challenges and Future Scope
