株式会社極東書店トップ ＞ 商品一覧 ＞ Food Hydrocolloids as Encapsulating Agents in Delivery Systems.
商品詳細
Food Hydrocolloids as Encapsulating Agents in Delivery Systems.
・ISBN 978-1-138-60014-0 hard GB£ 210.00
￥66,528.- (税込) ※（※）価格はご注文時の参考価格となります。
納品価格につきましては書籍の入荷時点で確定となります。
版元の原価改定、外国為替の変動等により異なる場合がございますので、予めご了承下さい。
| 著者・編者 | Gani, Adil / Masoodi, F.A. / Shah, Umar / Asima, Shah (eds.), |
|---|---|
| 出版社 | (CRC Press, UK) |
| 出版年月 | 2019 |
| ページ数 | 220 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A00-42731＞ |
解説
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.