Food Hydrocolloids as Encapsulating Agents in Delivery Systems (Hardcover)

This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It details the challenges of poorly-controlled rate of hydration, thickness, decrease in viscosity upon storage, and susceptibility to microbial contamination. Food Hydrocolloids as Encapsulating Agents in Delivery Systems briefly describes various emerging biomaterials including food gums, starches, beta glucans, and proteins for their potential role as wall material in the development of nutraceutical delivery systems. Further, it describes different techniques of fabrication of nanodelivery systems. Features: Provides an introduction to food hydrocolloids as encapsulating agents Covers starches and their derivatives as delivery systems Includes gum-based delivery systems Discusses the classification, isolation, and purification of protein delivery systems This book would be helpful to food scientists and pharmaceutical scientists working in areas including nanotechnology, polymer chemistry, and nutraceutical delivery, as well as regulators and government researchers in US FDA, USDA, and UK FSA regulatory agencies.

General

Imprint:	Crc Press
Country of origin:	United Kingdom
Release date:	June 2019
First published:	2019
Editors:	Adil Gani • F.A. Masoodi • Umar Shah • Shah Asima
Dimensions:	234 x 156 x 14mm (L x W x T)
Format:	Hardcover
Pages:	220
ISBN-13:	978-1-138-60014-0
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Pharmaceutical technology Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-138-60014-8
Barcode:	9781138600140

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