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CRC Press - Food Hydrocolloids as Encapsulating Agents Book

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Description

This specialized text from CRC Press examines the application of food hydrocolloids as agents for the encapsulation of biologically active ingredients. The book addresses technical challenges in the field, such as poorly-controlled hydration rates, thickness variations, viscosity decreases during storage, and risks of microbial contamination. Readers will learn about emerging biomaterials used as wall materials in nutraceutical delivery systems, including food gums, starches, beta glucans, and proteins. The content also covers various fabrication techniques for nanodelivery systems, making it a valuable resource for professionals in medical and allied health sectors.

Key Features

CRC Press publication focusing on food hydrocolloids for encapsulating biological active ingredients.

Analyzes technical hurdles like hydration rates, thickness, and viscosity changes during storage.

Covers emerging biomaterials including food gums, starches, beta glucans, and proteins for wall material development.

Explores different fabrication techniques for the development of nanodelivery systems.

Provides insights into the use of these materials within nutraceutical delivery systems.

Product Specifications

Format
hardcover
Domain
Amazon UK
Release Date
26 June 2019
Listed Since
03 February 2019

Barcode

No barcode data available

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