Basic Protocols in Encapsulation of Food Ingredients
| 企业作者: | |
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| 其他作者: | |
| 总结: | XIII, 200 p. 46 illus., 34 illus. in color. text |
| 语言: | 英语 |
| 出版: |
New York, NY :
Springer US : Imprint: Humana,
2021.
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| 版: | 1st ed. 2021. |
| 丛编: | Methods and Protocols in Food Science,
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| 主题: | |
| 在线阅读: | https://doi.org/10.1007/978-1-0716-1649-9 |
| 格式: | 电子 图书 |
书本目录:
- Encapsulation of hydrophobic compounds in sugar matrixes by freeze-drying
- Stabilization of bioactive molecules through the spray-drying technique: Current applications and challenges
- Calcium alginate capsules. Particularities of natural antioxidants and plant germoplasm systems
- Pectin-iron capsules: a non-traditional delivery system based on ionic gelation
- Encapsulation of lactic acid bacteria in sugar matrices to be used as starters in the food industry
- Measurements of viability and damage in microencapsulated bacterial cells with flow cytometry
- Microfluidic glass capillary devices: an innovative tool to encapsulate Lactobacillus plantarum
- State-of-the-art of encapsulation based on spray-drying technique for carotenoids from plant material. Methods, mechanism
- Freeze-drying encapsulation as mechanism of choice in oils. Methods and mechanism
- Development of novel inulin-based electrosprayed microparticles for the stabilization and delivery of phlorotannin extracts
- Nanostructures for the stabilization and delivery of lactic acid bacteria
- Fish oil encapsulation using soy proteins as wall material: protocols to ensure PUFA protection
- Obtention and characterization of cyclodextrins complexes for the development of food ingredients
- Stability of antioxidants encapsulated in freeze-dried prebiotic matrices
- Immobilization of β-galactosidase in calcium alginate beads
- Bacterial S-layer proteins for stabilization of food ingredients encapsulated in liposomes
- Fructosyltransferase immobilization via entrapment.