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Engineering Foods for Bioactives Stability and Delivery

  • Book
  • © 2017

Overview

Editors:
  1. Yrjö H. Roos

    1. School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

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    You can also search for this editor in PubMed   Google Scholar

  2. Yoav D. Livney

    1. Biotechnology & Food Engineering, Technion, Israel Institute of Technology, Haifa, Israel

    View editor publications

    You can also search for this editor in PubMed   Google Scholar

  • Essential reading for development of healthy food products
  • Important update on food nanotechnology
  • Reference book for scientists and industry professionals needing to know about formulation and stabilization of sensitive components in food systems for effective delivery
  • Includes supplementary material: sn.pub/extras

Part of the book series: Food Engineering Series (FSES)

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Table of contents (15 chapters)

  1. Front Matter

    Pages i-viii
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  2. Recovery Technologies for Lipophilic Bioactives

    • C. Saldanha do Carmo, A. T. Serra, C. M. M. Duarte
    Pages 1-49

  3. Recovery Technologies for Water-Soluble Bioactives: Advances in Membrane-Based Processes

    • Alfredo Cassano
    Pages 51-83

  4. Industrial Production of Active Probiotics for Food Enrichment

    • Sai Swaroop Dalli, Bijaya K. Uprety, Sudip K. Rakshit
    Pages 85-118

  5. Microencapsulation Technologies

    • Mary Ann Augustin, Luz Sanguansri
    Pages 119-142

  6. Nanoencapsulation Technologies

    • Yoav D. Livney
    Pages 143-169

  7. Encapsulation Efficiency and Capacity of Bioactive Delivery Systems

    • Sinéad B. Bleiel, Robert M. Kent, André Brodkorb
    Pages 171-197

  8. β-Lactoglobulin-Based Nano and Microparticulate Systems for the Protection and Delivery of Bioactives

    • Fatoumata Diarrassouba, Ghislain Garrait, Gabriel Remondetto, Muriel Subirade
    Pages 199-224

  9. Crystallization

    • Nicolas Verhoeven, Tze Loon Neoh, Takeshi Furuta, Hidefumi Yoshii
    Pages 225-246

  10. Freezing and Freeze-Drying

    • Yrjö H. Roos, Caroline Furlong, Naritchaya Potes
    Pages 247-260

  11. Spray Drying of Bioactives

    • Zhongxiang Fang, Bhesh Bhandari
    Pages 261-284

  12. Protective Performance of Delivery Systems in Production, Shelf Life and Digestion

    • S. Drusch, R. Wilde
    Pages 285-307

  13. Food Extrusion

    • Zeki Berk
    Pages 309-339

  14. Nonthermal Stabilization Processes

    • Gustavo V. Barbosa-Cánovas, Franceso Donsi, Prashant Raj Pokhrel, Kezban Candoğan, Andrea Y. Guadarrama-Lezama
    Pages 341-360

  15. Chemical Stability: Browning and Oxidation

    • Naritchaya Potes, Aaron S. L. Lim, Yrjö H. Roos
    Pages 361-400

  16. Improvement of Bioaccessibility and Bioavailability: From Molecular Interactions to Delivery Systems

    • Maarit J. Rein, Marcia da Silva Pinto
    Pages 401-416

  17. Back Matter

    Pages 417-420
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Keywords

About this book

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 isposing 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.

Editors and Affiliations

  • School of Food and Nutritional Sciences, University College Cork, Cork, Ireland

    Yrjö H. Roos

  • Biotechnology & Food Engineering, Technion, Israel Institute of Technology, Haifa, Israel

    Yoav D. Livney

About the editors

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.

Bibliographic Information

  • Book Title: Engineering Foods for Bioactives Stability and Delivery

  • Editors: Yrjö H. Roos, Yoav D. Livney

  • Series Title: Food Engineering Series

  • DOI: https://doi.org/10.1007/978-1-4939-6595-3

  • Publisher: Springer New York, NY

  • eBook Packages: Chemistry and Materials Science, Chemistry and Material Science (R0)

  • Copyright Information: Springer Science+Business Media New York 2017

  • Hardcover ISBN: 978-1-4939-6593-9Published: 04 December 2016

  • Softcover ISBN: 978-1-4939-8245-5Published: 28 June 2018

  • eBook ISBN: 978-1-4939-6595-3Published: 01 December 2016

  • Series ISSN: 1571-0297

  • Series E-ISSN: 2628-8095

  • Edition Number: 1

  • Number of Pages: VIII, 420

  • Number of Illustrations: 63 b/w illustrations, 41 illustrations in colour

  • Topics: Food Science, Biochemistry, general, Microengineering

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