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    3. Food Hydrocolloids as Encapsulating Agents in Delivery Systems

    Food Hydrocolloids as Encapsulating Agents in Delivery Systems

    Posted By: interes
    Date: 7 Oct 2020 22:19:34
    Food Hydrocolloids as Encapsulating Agents in Delivery Systems

    Food Hydrocolloids as Encapsulating Agents in Delivery Systems by Adil Gani, F.A. Masoodi
    English | Jun 28, 2019 | ISBN: 1138600148 | 236 pages | PDF | 4 MB

    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.

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