Sagis Microencapsulation and Microspheres for Food Applications

1. Auflage 2015
ISBN: 978-0-12-800418-0
Verlag: Elsevier Science & Techn.
Format: EPUB
Kopierschutz: 6 - ePub Watermark

E-Book, Englisch, 434 Seiten

Microencapsulation and Microspheres for Food Applications is a solid reflection on the latest developments, challenges, and opportunities in this highly expanding field. This reference examines the various types of microspheres and microcapsules essential to those who need to develop stable and impermeable products at high acidic conditions. It's also important for the novel design of slow releasing active compound capsules. Each chapter provides an in-depth account of controlled release technologies, evidence based abstracts, descriptions of chemical and physical principals, and key relevant facts relating to food applications. Written in an accessible manner, the book is a must have resource for scientists, researchers, and engineers. - Discusses the most current encapsulation technology applied in the food industry, including radiography, computed tomography, magnetic resonance imaging, and dynamic NMR microscopy - Presents the use of microsphere immunoassay for mycotoxins detection - Covers a broad range of applications of microcapsules and microspheres, including food shelf-life, pesticides for crop protection, and nanoencapsulated bacteriophage for food safety

Autoren/Hrsg.

Sagis, Leonard M. C.

Leseproben

List of Contributors

Iñigo Arozarena,     Department of Food Technology, Ænoltec research group, Public University of Navarre, Pamplona, Spain

Victor M. Balcão

LaBNUS—Biomaterials and Nanotechnology Laboratory, i(bs)2—Intelligent Biosensing and Biomolecule Stabilization Research Group, University of Sorocaba, Sorocaba/SP, Brazil

CEB—Centre of Biological Engineering, University of Minho, Braga, Portugal

Soraia Vilela Borges,     Food Science Department, Federal University of Lavras, Lavras-MG, Brazil

Diego Alvarenga Botrel,     Food Science Department, Federal University of Lavras, Lavras-MG, Brazil

Jennifer Burgain,     LIBio—Laboratoire d’Ingénierie des Biomolécules, Université de Lorraine, Nancy, France

Marco V. Chaud,     LaBNUS—Biomaterials and Nanotechnology Laboratory, i(bs)2—Intelligent Biosensing and Biomolecule Stabilization Research Group, University of Sorocaba, Sorocaba/SP, Brazil

Magda Corgneau,     LIBio—Laboratoire d’Ingénierie des Biomolécules, Université de Lorraine, Nancy, France

Ziortza Cruz,     AZTI-Tecnalia, Food Research Division, Derio, Spain

Gabriel Davidov-Pardo

Department of Food Technology, Ænoltec research group, Public University of Navarre, Pamplona, Spain

Department of Food Science, University of Massachusetts, Amherst, MA, USA

Anna Chiara De Prisco,     Department of Agriculture and Food Science, University of Naples “Federico II”, Naples, Italy

Patrick Degen,     Physical Chemistry I, Ruhr University Bochum, Bochum, Germany

Francesco Donsì,     Department of Industrial Engineering, University of Salerno, Fisciano (SA), Italy

Milla Gabriela dos Santos,     Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, São Paulo, Brazil

Daniel Edelhoff,     Experimental Physics III, TU Dortmund University, Dortmund, Germany

Carmen Sílvia Favaro-Trindade,     Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, São Paulo, Brazil

Regiane Victória de Barros Fernandes,     Food Science Department, Federal University of Lavras, Lavras-MG, Brazil

Vincenzo Fogliano,     Food Quality and Design Group, Wageningen University & Research Centre, Wageningen, The Netherlands

Claire Gaiani,     LIBio—Laboratoire d’Ingénierie des Biomolécules, Université de Lorraine, Nancy, France

Gabriela Gallardo,     Center of Research and Development in Chemistry, National Institute of Industrial Technology, Buenos Aires, Argentina

Chunmei Gao,     State Key Laboratory of Applied Organic Chemistry, Key Laboratory of Nonferrous Metal Chemistry and Resources Utilization of Gansu Province and Department of Chemistry, Lanzhou University, Lanzhou, PR China

Carlos García-Estrada,     Instituto de Biotecnología de León (INBIOTEC), León, Spain

Cássia A. Glasser,     LaBNUS—Biomaterials and Nanotechnology Laboratory, i(bs)2—Intelligent Biosensing and Biomolecule Stabilization Research Group, University of Sorocaba, Sorocaba/SP, Brazil

Vural Gokmen,     Food Engineering Department, Hacettepe University, Ankara, Turkey

Lía V. Guardiola,     Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA

Stefan Henning,     Experimental Physics III, TU Dortmund University, Dortmund, Germany

Laura G. Hermida,     Center of Research and Development in Chemistry, National Institute of Industrial Technology, Buenos Aires, Argentina

Mingzhu Liu,     State Key Laboratory of Applied Organic Chemistry, Key Laboratory of Nonferrous Metal Chemistry and Resources Utilization of Gansu Province and Department of Chemistry, Lanzhou University, Lanzhou, PR China

Weilin Liu,     College of Food and Biotechnology, Zhejiang Gongshang University, Hangzhou, PR China

Zhen Liu,     Department of Polymer and Fiber Engineering, Auburn University, Auburn, AL, USA

Shaoyu Lü,     State Key Laboratory of Applied Organic Chemistry, Key Laboratory of Nonferrous Metal Chemistry and Resources Utilization of Gansu Province and Department of Chemistry, Lanzhou University, Lanzhou, PR China

María R. Marin-Arroyo,     Department of Food Technology, Ænoltec research group, Public University of Navarre, Pamplona, Spain

Gian Luigi Mauriello,     Department of Agriculture and Food Science, University of Naples “Federico II”, Naples, Italy

David Julian McClements,     Department of Food Science, University of Massachusetts, Amherst, MA, USA

Montserrat Navarro,     Department of Food Technology, Ænoltec research group, Public University of Navarre, Pamplona, Spain

Idoia Olabarrieta,     AZTI-Tecnalia, Food Research Division, Derio, Spain

Graciela W. Padua,     Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL, USA

Jerome P. Paques,     Physics and Physical Chemistry of Foods, Wageningen University, Wageningen, The Netherlands

Sandra Rainieri,     AZTI-Tecnalia, Food Research Division, Derio, Spain

Glaucia Aguiar Rocha-Selmi,     Department of Food Engineering, College of Animal Science and Food Engineering, University of São Paulo, São Paulo, Brazil

Leonard M.C. Sagis

Physics and Physical Chemistry of Foods, Department of Agrotechnology and Food Sciences, Wageningen University, Wageningen, The Netherlands

ETH Zurich, Department of Materials, Polymer Physics, Zurich, Switzerland

Joël Scher,     LIBio—Laboratoire d’Ingénierie des Biomolécules, Université de Lorraine, Nancy, France

Mariarenata Sessa,     ProdAl scarl, University of Salerno, Fisciano (SA), Italy

Harjinder Singh,     Riddet Institute, Massey University, Palmerston North, New Zealand

Dieter Suter,     Experimental Physics III, TU Dortmund University, Dortmund, Germany

Ismail Tontul

Department of Food Engineering, Necmettin Erbakan University, Konya, Turkey

Department of Food Engineering, Akdeniz University, Antalya, Turkey

Ayhan Topuz,     Department of Food Engineering, Akdeniz University, Antalya, Turkey

Antonio Dario Troise

Department of Agriculture and Food Science, University of Naples “Federico II”, Naples, Italy

Food Quality and Design Group, Wageningen University & Research Centre, Wageningen, The Netherlands

Marta M.D.C. Vila,     LaBNUS—Biomaterials and Nanotechnology Laboratory, i(bs)2—Intelligent...