國立虎尾科技大學 |

Functionality of Cyclodextrins in Encapsulation for Food Applications

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Functionality of Cyclodextrins in Encapsulation for Food Applications/ edited by Thao M. Ho, Hidefumi Yoshii, Keiji Terao, Bhesh R. Bhandari.
其他作者:	Bhandari, Bhesh R.
面頁冊數:	XI, 343 p. 64 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Organic Chemistry. -
電子資源:	https://doi.org/10.1007/978-3-030-80056-7
ISBN:	9783030800567

Functionality of Cyclodextrins in Encapsulation for Food Applications
Functionality of Cyclodextrins in Encapsulation for Food Applications[electronic resource] /edited by Thao M. Ho, Hidefumi Yoshii, Keiji Terao, Bhesh R. Bhandari. - 1st ed. 2021. - XI, 343 p. 64 illus. in color.online resource.

Chapter 1: Properties of cyclodextrins and their applications in food processing -- Chapter 2: Solid encapsulation method: ethylene gas encapsulation into amorphous alpha-cyclodextrin powder -- Chapter 3: Encapsulation of gases -- Chapter 4: Encapsulation of flavours -- Chapter 5: Encapsulation of colour and pigments -- Chapter 6: Encapsulation of polyphenols (plant bioactive compounds) -- Chapter 7: Encapsulation of essential oils -- Chapter 8: Encapsulation of lipids -- Chapter 9: Encapsulation of nutraceuticals, vitamins -- Chapter 10: Encapsulation of antimicrobial compounds -- Chapter 11: Encapsulation for packaging -- Chapter 12: Encapsulation for masking off-flavour and off-tasting in food production -- Chapter 13: Alpha-cyclodextrin functions as a dietary fiber -- Chapter 14: Complexation of ingredients in foods by alpha-cyclodextrin to improve their functions -- Chapter 15: Fruits package with 1-methylcylopropene included alpha-cyclodextrin -- Chapter 16: Encapsulation of fruit ripening controlling compounds. .

Cyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units (α, β or γ-CD, respectively) in a truncated molecular shape. Their cyclic molecular structure contains a hydrophilic surface and a hydrophobic cavity at the center that can interact (host) with external hydrophobic compounds (guest molecules). Cyclodextrins have been categorized as Generally Recognized As Safe (GRAS) in the USA, “natural products” in Japan, and as “novel food” in Australia, New Zealand and EU countries. They are therefore widely used in food production to encapsulate hydrophobic compounds, including solid, liquid and gas molecules, in order to solubilize, stabilize or control the release rate of these components. To date, there has been no comprehensive review of the very large number of studies performed on encapsulation using cyclodextrin powders for food applications in recent years. This text fills that gap for academics in the encapsulation field and for industry professionals who want to gain a solid understanding of encapsulation functionality of cyclodextrin powders. The book consists of 16 chapters in which chapter 1 introduces cyclodextrin properties and its applications in food processing, and chapters 2-16 explore applications of cyclodextrin in encapsulation for many guest compounds. These compounds include gases, flavors, colors, pigments, polyphenols (plant bioactive compounds), essential oils, lipids (cholesterol and polyunsaturated fatty acids), vitamins, fruit ripening controlling compounds, and antifungal and antimicrobial compounds. These chapters also discuss functionalities of cyclodextrin in packaging, masking off-flavor and off-taste, and as dietary fiber. Covering a broad range of cyclodextrin applications and suitable for both newcomers to encapsulation technology and those with experience, Functionality of Cyclodextrins in Encapsulation for Food Applications is a unique and essential reference on this increasingly important topic.

ISBN: 9783030800567

Standard No.: 10.1007/978-3-030-80056-7doiSubjects--Topical Terms:

673440
Organic Chemistry.

LC Class. No.: Z5185.F66

Dewey Class. No.: 664.001579

Functionality of Cyclodextrins in Encapsulation for Food Applications
LDR:04459nam a22003975i 4500 001 1055768
003 DE-He213
005 20211006183606.0
007 cr nn 008mamaa
008 220103s2021 sz | s |||| 0|eng d
020 $a 9783030800567 $9 978-3-030-80056-7
024 7 $a 10.1007/978-3-030-80056-7 $2 doi
035 $a 978-3-030-80056-7
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 Functionality of Cyclodextrins in Encapsulation for Food Applications $h [electronic resource] / $c edited by Thao M. Ho, Hidefumi Yoshii, Keiji Terao, Bhesh R. Bhandari.
250 $a 1st ed. 2021.
264 1 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2021.
300 $a XI, 343 p. 64 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
505 0 $a Chapter 1: Properties of cyclodextrins and their applications in food processing -- Chapter 2: Solid encapsulation method: ethylene gas encapsulation into amorphous alpha-cyclodextrin powder -- Chapter 3: Encapsulation of gases -- Chapter 4: Encapsulation of flavours -- Chapter 5: Encapsulation of colour and pigments -- Chapter 6: Encapsulation of polyphenols (plant bioactive compounds) -- Chapter 7: Encapsulation of essential oils -- Chapter 8: Encapsulation of lipids -- Chapter 9: Encapsulation of nutraceuticals, vitamins -- Chapter 10: Encapsulation of antimicrobial compounds -- Chapter 11: Encapsulation for packaging -- Chapter 12: Encapsulation for masking off-flavour and off-tasting in food production -- Chapter 13: Alpha-cyclodextrin functions as a dietary fiber -- Chapter 14: Complexation of ingredients in foods by alpha-cyclodextrin to improve their functions -- Chapter 15: Fruits package with 1-methylcylopropene included alpha-cyclodextrin -- Chapter 16: Encapsulation of fruit ripening controlling compounds. .
520 $a Cyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units (α, β or γ-CD, respectively) in a truncated molecular shape. Their cyclic molecular structure contains a hydrophilic surface and a hydrophobic cavity at the center that can interact (host) with external hydrophobic compounds (guest molecules). Cyclodextrins have been categorized as Generally Recognized As Safe (GRAS) in the USA, “natural products” in Japan, and as “novel food” in Australia, New Zealand and EU countries. They are therefore widely used in food production to encapsulate hydrophobic compounds, including solid, liquid and gas molecules, in order to solubilize, stabilize or control the release rate of these components. To date, there has been no comprehensive review of the very large number of studies performed on encapsulation using cyclodextrin powders for food applications in recent years. This text fills that gap for academics in the encapsulation field and for industry professionals who want to gain a solid understanding of encapsulation functionality of cyclodextrin powders. The book consists of 16 chapters in which chapter 1 introduces cyclodextrin properties and its applications in food processing, and chapters 2-16 explore applications of cyclodextrin in encapsulation for many guest compounds. These compounds include gases, flavors, colors, pigments, polyphenols (plant bioactive compounds), essential oils, lipids (cholesterol and polyunsaturated fatty acids), vitamins, fruit ripening controlling compounds, and antifungal and antimicrobial compounds. These chapters also discuss functionalities of cyclodextrin in packaging, masking off-flavor and off-taste, and as dietary fiber. Covering a broad range of cyclodextrin applications and suitable for both newcomers to encapsulation technology and those with experience, Functionality of Cyclodextrins in Encapsulation for Food Applications is a unique and essential reference on this increasingly important topic.
650 2 4 $a Organic Chemistry. $3 673440
650 2 4 $a Food Science. $3 673136
650 1 4 $a Food Microbiology. $3 582543
650 0 $a Organic chemistry. $3 1148722
650 0 $a Food—Biotechnology. $3 1253573
650 0 $a Microbiology. $3 591510
700 1 $a Bhandari, Bhesh R. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1361032
700 1 $a Terao, Keiji. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1361031
700 1 $a Yoshii, Hidefumi. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1361030
700 1 $a Ho, Thao M. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1361029
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
776 0 8 $i Printed edition: $z 9783030800550
776 0 8 $i Printed edition: $z 9783030800574
776 0 8 $i Printed edition: $z 9783030800581
856 4 0 $u https://doi.org/10.1007/978-3-030-80056-7
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)