Encapsulation and Control Release in Food Engineering
(Sprache: Englisch)
Encapsulation and controlled-release systems are designed to protect actives from undergoing undesirable interactions while enhancing their functionality and bioavailability. Other objectives include masking the taste of bitter components, ensuring adequate...
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Encapsulation and controlled-release systems are designed to protect actives from undergoing undesirable interactions while enhancing their functionality and bioavailability. Other objectives include masking the taste of bitter components, ensuring adequate administration of heat- or oxidation-labile health actives, and ensuring their delivery at a predetermined rate to a target site. Encapsulation is a process to entrap active agents within a carrier material and it is a useful tool to improve delivery of bioactive molecules and living cells into foods. Encapsulation aims to preserve stability of the bioactive compounds during processing and storage and to prevent undesirable interactions with food matrix. A large number of substances are used to encapsulate solid or liquid food ingredients. The choice of encapsulating materials depends on the types, origins, and properties of these food ingredients. Applications for encapsulation have been slow to expand since the technique wasformerly thought to be too expensive and highly specific.
Autoren-Porträt von Melaku Tafese Awulachew, Alebel Belay Desta, Merkebu Sefefe
Awulachew, Melaku TafeseMelaku Tafese AwulachewAddis Ababa Institute of Technology, School of Chemical and Bio- Engineering, Chemical engineering (Food Engineering) Graduate Program.
Bibliographische Angaben
- Autoren: Melaku Tafese Awulachew , Alebel Belay Desta , Merkebu Sefefe
- 2021, 52 Seiten, Maße: 22 cm, Kartoniert (TB), Englisch
- Verlag: LAP Lambert Academic Publishing
- ISBN-10: 6203929905
- ISBN-13: 9786203929904
Sprache:
Englisch
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