Engineering Foods for Bioactives Stability and Delivery (Food Engineering Series) - Tapa dura

Acerca del autor

Authored Books Roos, Y.H. 1995. Phase Transitions in Foods. 360 p. Academic Press, Inc., San Diego, CA. Edited Books Bhandari, B. and Roos, Y.H. 2012. Food Materials Science and Engineering. Wiley Blackwell. In press. Roos, Y.H., Leslie, R.B. and Lillford, P.J. 1999. Water Management in the Design and Distribution of Quality Foods. 602p. Technomic Publishing Co., Inc., Lancaster, PA. Livney- Book Chapters: Published 1. Y. D. Livney, Complexes and conjugates of biopolymers for delivery of bioactive ingredients via food, in: Delivery and controlled release of Bioactives in foods and nutraceuticals, N. Garti (Ed.), Woodhead Publishing Ltd. Abington, Cambridge, England 2008. Accepted: 1. Y. D. Livney, Biopolymeric amphiphiles and their assemblies as functional food ingredients and nutraceutical delivery systems, in: Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals, N. Garti, D.J. McClements (Eds.), Woodhead Publishing Ltd. Abington, Cambridge, England 2012. 2. Y. D. Livney, Polyelectrolyte, properties, In: Ed. Werner Kunz, Encyclopedia of Applied Electrochemistry, Springer.

De la contraportada

This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems. The book also describes most typical unit operations and processes used in recovery and manufacturing of food ingredients and foods with stabilized bioactive components. The 15 chapters of the book discuss in detail substances that need to be protected and delivered via foods and beverages to achieve good stability, bioavailability and efficacy. Dedicated chapters present current and novel technologies used for stabilization and delivery of bioactive components.

The material included covers formulation, stability, digestive release, bioaccessability and bioavailability. The text features a special emphasis on the materials science and technological aspects required for stabilization and successful production of foods with bioactive components. Consumer demand for healthier, yet satisfying food products is posing increasingly tough challenges for the food industry. Scientific research reveals new bioactive food components and new functionalities of known components.

Food materials science has also developed to a stage where food materials can be designed and produced to protect sensitive components for their delivery in complex food products. Such delivery systems must meet high safety and efficacy requirements and regulations, as well as economic viability criteria and consumer acceptance.