國立虎尾科技大學 |

Emulsion‐based Encapsulation of Antioxidants = Design and Performance /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Emulsion‐based Encapsulation of Antioxidants/ edited by M. Ali Aboudzadeh.
其他題名:	Design and Performance /
其他作者:	Aboudzadeh, M. Ali.
面頁冊數:	XIII, 473 p. 96 illus., 75 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Food Science. -
電子資源:	https://doi.org/10.1007/978-3-030-62052-3
ISBN:	9783030620523

Emulsion‐based Encapsulation of Antioxidants = Design and Performance /
Emulsion‐based Encapsulation of AntioxidantsDesign and Performance /[electronic resource] :edited by M. Ali Aboudzadeh. - 1st ed. 2020. - XIII, 473 p. 96 illus., 75 illus. in color.online resource. - Food Bioactive Ingredients,2661-8958. - Food Bioactive Ingredients,.

Chapter One Why encapsulate antioxidants in emulsion-based systems, where they are located, and how location affects their efficiency -- Chapter Two High-energy emulsification methods for encapsulation of lipid-soluble antioxidants -- Chapter Three Low-energy emulsification methods for encapsulation of antioxidants -- Chapter Four Nanoemulsions as carriers for natural antioxidants: formulation development and optimization -- Chapter Five Microemulsions as antioxidant carriers -- Chapter Six Membrane emulsification for encapsulation of bioactives: Application to the encapsulation of antioxidants -- Chapter Seven Encapsulation of antioxidants using double emulsions -- Chapter Eight Stability and release behavior of bioactive compounds (with antioxidant activity) encapsulated by Pickering emulsion -- Chapter Nine Advances in the oxidative stability mechanisms of emulsions -- Chapter Ten The role of antioxidants and encapsulation processes in omega-3 stabilization -- Chapter Eleven Encapsulation of pigmented lipophilic antioxidants through micro and nanoemulsions -- Chapter Twelve Characterization techniques for emulsion-based antioxidant carriers with biomedical applications.

The limited aqueous solubility of bioactive pharmaceutical ingredients presents a tremendous challenge in the development of new drugs. In recent years, methods have been developed to protect these sensitive bioactive compounds, namely antioxidants, with the aim of increasing the public sanitation grades. Emulsion-based systems are particularly interesting as colloidal delivery encapsulation systems, because they can easily be created from food-grade ingredients using relatively simple processing protocols. It is one of the most favorable delivery systems to increase the solubility of phytochemicals, nutraceuticals and food additives. Emulsion‐based Encapsulation of Antioxidants: Design and Performance advances the field of colloid science through the investigation of the effects of formulation and process parameters that influence emulsion production. The book offers a deeper comprehension of the technological and biological aspects of the incorporation of encapsulated compounds in food matrices and explication of their activity. Chapters provide an overview of the status of emulsion-based formulations to encapsulate antioxidants, fabrication, properties, applications, and biological fate with emphasis on systems suitable for utilization within industry. Special emphasis is placed on the antioxidant activity of the carriers being the key advantage of these emulsion-based systems. The main aim of the book is to inspire and to guide fellow scientists and students in this field. Filled with illustrations, figures, case studies, practical examples, and historical perspectives, the book can also be used as a practical handbook or graduate textbook. For industry professionals, the book presents easy-to-achieve approaches to industrial pharmaceutical production. .

ISBN: 9783030620523

Standard No.: 10.1007/978-3-030-62052-3doiSubjects--Topical Terms:

673136
Food Science.

LC Class. No.: Z5185.F66

Dewey Class. No.: 664.001579

Emulsion‐based Encapsulation of Antioxidants = Design and Performance /
LDR:04435nam a22004095i 4500 001 1017616
003 DE-He213
005 20210222200403.0
007 cr nn 008mamaa
008 210318s2020 gw | s |||| 0|eng d
020 $a 9783030620523 $9 978-3-030-62052-3
024 7 $a 10.1007/978-3-030-62052-3 $2 doi
035 $a 978-3-030-62052-3
050 4 $a Z5185.F66
072 7 $a PSG $2 bicssc
072 7 $a TEC012010 $2 bisacsh
072 7 $a PSG $2 thema
082 0 4 $a 664.001579 $2 23
245 1 0 $a Emulsion‐based Encapsulation of Antioxidants $h [electronic resource] : $b Design and Performance / $c edited by M. Ali Aboudzadeh.
250 $a 1st ed. 2020.
264 1 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2020.
300 $a XIII, 473 p. 96 illus., 75 illus. in color. $b online resource.
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
347 $a text file $b PDF $2 rda
490 1 $a Food Bioactive Ingredients, $x 2661-8958
505 0 $a Chapter One Why encapsulate antioxidants in emulsion-based systems, where they are located, and how location affects their efficiency -- Chapter Two High-energy emulsification methods for encapsulation of lipid-soluble antioxidants -- Chapter Three Low-energy emulsification methods for encapsulation of antioxidants -- Chapter Four Nanoemulsions as carriers for natural antioxidants: formulation development and optimization -- Chapter Five Microemulsions as antioxidant carriers -- Chapter Six Membrane emulsification for encapsulation of bioactives: Application to the encapsulation of antioxidants -- Chapter Seven Encapsulation of antioxidants using double emulsions -- Chapter Eight Stability and release behavior of bioactive compounds (with antioxidant activity) encapsulated by Pickering emulsion -- Chapter Nine Advances in the oxidative stability mechanisms of emulsions -- Chapter Ten The role of antioxidants and encapsulation processes in omega-3 stabilization -- Chapter Eleven Encapsulation of pigmented lipophilic antioxidants through micro and nanoemulsions -- Chapter Twelve Characterization techniques for emulsion-based antioxidant carriers with biomedical applications.
520 $a The limited aqueous solubility of bioactive pharmaceutical ingredients presents a tremendous challenge in the development of new drugs. In recent years, methods have been developed to protect these sensitive bioactive compounds, namely antioxidants, with the aim of increasing the public sanitation grades. Emulsion-based systems are particularly interesting as colloidal delivery encapsulation systems, because they can easily be created from food-grade ingredients using relatively simple processing protocols. It is one of the most favorable delivery systems to increase the solubility of phytochemicals, nutraceuticals and food additives. Emulsion‐based Encapsulation of Antioxidants: Design and Performance advances the field of colloid science through the investigation of the effects of formulation and process parameters that influence emulsion production. The book offers a deeper comprehension of the technological and biological aspects of the incorporation of encapsulated compounds in food matrices and explication of their activity. Chapters provide an overview of the status of emulsion-based formulations to encapsulate antioxidants, fabrication, properties, applications, and biological fate with emphasis on systems suitable for utilization within industry. Special emphasis is placed on the antioxidant activity of the carriers being the key advantage of these emulsion-based systems. The main aim of the book is to inspire and to guide fellow scientists and students in this field. Filled with illustrations, figures, case studies, practical examples, and historical perspectives, the book can also be used as a practical handbook or graduate textbook. For industry professionals, the book presents easy-to-achieve approaches to industrial pharmaceutical production. .
650 2 4 $a Food Science. $3 673136
650 1 4 $a Food Microbiology. $3 582543
650 0 $a Food—Biotechnology. $3 1253573
650 0 $a Microbiology. $3 591510
700 1 $a Aboudzadeh, M. Ali. $e editor. $1 https://orcid.org/0000-0001-8829-8072 $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1312466
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
776 0 8 $i Printed edition: $z 9783030620516
776 0 8 $i Printed edition: $z 9783030620530
776 0 8 $i Printed edition: $z 9783030620547
830 0 $a Food Bioactive Ingredients, $x 2661-8958 $3 1312467
856 4 0 $u https://doi.org/10.1007/978-3-030-62052-3
912 $a ZDB-2-SBL
912 $a ZDB-2-SXB
950 $a Biomedical and Life Sciences (SpringerNature-11642)
950 $a Biomedical and Life Sciences (R0) (SpringerNature-43708)