Buch, Englisch, 164 Seiten, Format (B × H): 178 mm x 254 mm
Encapsulation Methods
Buch, Englisch, 164 Seiten, Format (B × H): 178 mm x 254 mm
Reihe: Methods and Protocols in Food Science
ISBN: 978-1-0716-5229-9
Verlag: Springer Us
This volume details encapsulation protocols with a focus on the combination of raw materials to enable an initial laboratory production of classic particles. Chapters guide readers through modification to produce porous starches, hydrogels, dry and insoluble particles, Layer-by-Layer, fluidized bed, and encapsulation methods and the general properties of the particles obtained. Written in the format of the series, chapters list necessary materials and methods for readily reproducible protocols and contain notes on how to avoid and solve typical problems.
Authoritative and cutting-edge provides well-established protocols used by both academics and industrials.
Zielgruppe
Professional/practitioner
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
Hot Melt Coating in Fluid Bed System.- Porous starch for probiotic encapsulation.- Production of Non-Expanded Starch Particles Containing Essential Oils for Agro-Food Applications: A Detailed Protocol.- Microencapsulation of Hydrophilic and Hydrophobic Compounds by Spray Drying.- Microencapsulation of Bioactive Compounds by Spray-Chilling Technique.- Solvent Evaporation.- Nanoencapsulation of Lipid Particles.- Internal and External Ionic Gelation.- Microencapsulation of lipophilic compounds by complex coacervation.- Microencapsulation of Oils and Lipophilic Bioactive Compounds in Multilayer O/W Emulsions.- Pickering Emulsion and encapsulation.- Nanoprecipitation.- Pressurized CO
anti-solvent co-precipitation of bioactive compounds in polymeric materials.- Bioactives compounds vehiculated by oleogels.-
polymerization.- Interfacial Polycondensation.- General Protocol for Particles Characterization.
