Titlebook: Engineering Foods for Bioactives Stability and Delivery; Yrjö H. Roos,Yoav D. Livney Book 2017 Springer Science+Business Media New York 20

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978-1-4939-8245-5Springer Science+Business Media New York 2017

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Engineering Foods for Bioactives Stability and Delivery978-1-4939-6595-3Series ISSN 1571-0297 Series E-ISSN 2628-8095

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https://doi.org/10.1057/9780230287204 alternative techniques for the isolation of high-value lipophilic bioactives from different natural matrixes are presented. One new technology, supercritical fluid extraction (SCFE), is reviewed in greater detail. The practical issues associated with each extraction method are also discussed, as we

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https://doi.org/10.1007/978-1-4471-1857-2us novel encapsulation technologies, based on top-down, bottom-up or combined approaches. The novel nanovehicles facilitate solubilization and protection through processing, shelf life and digestion. Moreover, such nanovehicles enable programmed release and improved bioavailability of nutraceuticals

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https://doi.org/10.1057/9781137009876s. The most commonly used methods are covered: immobilization cell technology, spray drying, extrusion, emulsification, fluidized bed technology and vibrating jet technique. The most widely used hydrocolloids are described with special emphasis on dairy ingredients as encapsulation systems.

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https://doi.org/10.1007/978-3-030-31379-1rmance of hydrogel-based delivery systems, which are frequently used for immobilisation or in vivo delivery of an encapsulant, depends on diffusional phenomena and mechanical stability of the delivery systems. Since it becomes evident that protection is intrinsically tied to the structure of a deliv

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1571-0297 sposing 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 a978-1-4939-8245-5978-1-4939-6595-3Series ISSN 1571-0297 Series E-ISSN 2628-8095

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Book 2017s 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