Liposomal Encapsulation in Food Science and Technology - Tapa blanda

Acerca de los autores

Dr. C. Anandharamakrishnan is the Director of CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram. Before this, he served as Director of the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (an Institute of National Importance under MoFPI, Govt. of India).

He obtained B.Tech. in Chemical Engineering from A.C.Tech, Anna University, Chennai, and completed M.Tech at Anna University, Chennai. He has done his doctoral research in Chemical Engineering at the Loughborough University, United Kingdom.

Dr. C. Anandharamakrishnan is a renowned scientist and academician with vast expertise in the field of Food and Agro Processing. He is an active researcher with more than two decades of experience in research and administration. His research endeavors are well documented in the form of 216 impact factor publications with an average impact factor of 5.310 and an h-index of 64, three international patents, twelve Indian patents, and one commercialized patent. He is also the author and editor of 18 books and 125 book chapters published by coveted publishers. He has supervised 17 Ph.D. theses and more than 50 bachelor’s and master’s theses. He has been an invited speaker for 210 talks at national and international conferences, convocation addresses and panel discussions. He has transferred 17 technologies to various industries and has provided handholding support to more than 150 food processing start-ups and enterprises to facilitate product innovation and revenue growth.

He is an elected Fellow of several national and international professional bodies, serves on the editorial boards of reputed peer-reviewed journals and was honored by the Hon'ble President of India with the highest recognition award in the field of science, technology and innovation, 'Rashtriya Vigyan Shri’ 2024 Puraskar, for the distinguished contributions to the Agricultural Science sector. Earlier, was awarded the prestigious ‘ICAR – Rafi Ahmed Kidwai Award for Outstanding Research in Agricultural Sciences – 2019’, Tata Innovation Fellowship 2019-20 by DBT, Government of India and the prestigious NASI-Reliance Industries Platinum Jubilee Award 2018.

De la contraportada

Liposomes are considered to be one of the most effective means of encapsulation, owing to lesser employment of unit operations compared with other similar techniques such as freeze drying, spray drying, coacervation, to name a few. Also, their preparation style is relatively easy, administration into biological system flexible, sample loading adequate, entrapment effectiveness commendable, and the release of the entrapped is both targeted and sustained.

Liposomal Encapsulation in Food Science and Technology provides all the possible applications of liposomes in food and allied systems, and the recent advances made in these fields. This helps the researchers in food science and technology, as well as those in interdisciplinary fields, to better explore the opportunities that liposomal encapsulation offers. Among other topics, the book covers formulation and characterization of liposome; liposome mediated encapsulation of antimicrobials and probiotics; liposome-assisted delivery of enzymes and proteins; liposome for delivery of dietary nutrients and nutraceuticals etc. This approach facilitates building better dedicated or tandem approaches, in their respective fields for process/product development.

Written by an international team of contributors, the book will aid academicians in developing more industry useful tools/techniques/products; whereas, industry experts will gain directly in their said art within their organizations by making processes more consumer friendly and efficient. This bridge will help in more industry-academic collaborations, yielding more practical technologies in the times to come.