Academic Press Liposomal Encapsulation in Food Science and Technology

Product Description Liposomal Encapsulation in Food Science and Technology provides all the possible applications of liposomes in food and allied systems, along with recent advances made in these fields. This helps researchers in food science and technology, as well as those in interdisciplinary fields, better explore the opportunities that liposomal encapsulation offers. Among other topics, the book covers formulation and characterization of liposome, liposome mediated encapsulation of antimicrobials and probiotics, liposome-assisted delivery of enzymes and proteins, and liposome for delivery of dietary nutrients and nutraceuticals, etc. This approach facilitates building better dedicated or tandem approaches in respective fields for process/product development. Written by an international team of contributors, the book will aid academicians in developing more industry useful tools/techniques/products. Review Thoroughly explores the domain of liposomal applications in food systems From the Back Cover Liposomes are considered to be one of the most effective means of encapsulation, owing to lesser employment of unit operations compared with other similar techniques such as freeze drying, spray drying, coacervation, to name a few. Also, their preparation style is relatively easy, administration into biological system flexible, sample loading adequate, entrapment effectiveness commendable, and the release of the entrapped is both targeted and sustained.<br><br><i>Liposomal Encapsulation in Food Science and Technology</i> provides all the possible applications of liposomes in food and allied systems, and the recent advances made in these fields. This helps the researchers in food science and technology, as well as those in interdisciplinary fields, to better explore the opportunities that liposomal encapsulation offers. Among other topics, the book covers formulation and characterization of liposome; liposome mediated encapsulation of antimicrobials and probiotics; liposome-assisted delivery of enzymes and proteins; liposome for delivery of dietary nutrients and nutraceuticals etc. This approach facilitates building better dedicated or tandem approaches, in their respective fields for process/product development.<br><br>Written by an international team of contributors, the book will aid academicians in developing more industry useful tools/techniques/products; whereas, industry experts will gain directly in their said art within their organizations by making processes more consumer friendly and efficient. This bridge will help in more industry-academic collaborations, yielding more practical technologies in the times to come. About the Author Dr. C. Anandharamakrishnan has two decades of experience in R&D and administration at the CSIR - Central Food Technological Research Institute (CFTRI). He was Principal Scientist and Coordinator for the Academy of Scientific & Innovative Research (AcSIR) before being appointed as the Director of Indian Institute of Food Processing Technology (IIFPT). He completed his Doctoral degree in Chemical Engineering from Loughborough University, United Kingdom. He pursued his B.Tech. (Chemical Engineering) and M.Tech. from A.C. College of Technology, Anna University, Chennai. His areas of research include design of engineered nano and micro scale delivery systems for the controlled and targeted release of food bioactive compounds, spray drying and spray-freeze-drying and computational modeling of food processing operations. His research is documented in international journals with an average impact factor of 3.071, he has two International patents and seven Indian patents. He is also the author of 6 books and 44 book chapters. Dr. Sayantani Dutta earned her B. Tech and M. Tech in Biotechnology from West Bengal University of Technology, Kolkata and her Ph.D. (Engg.) in Food Technology and Biochemical Engineering from Jadavpur University, Kolkata. She has worke