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Title Micro/nanoencapsulation of active food ingredients / Qingrong Huang, editor, Peter Given, editor, Michael Qian, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc.
Imprint Washington, DC : American Chemical Society, 2009.

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Description 1 online resource (334 pages) : illustrations
Series ACS symposium series, 1947-5918 ; 1007
ACS symposium series ; 1007. 1947-5918
Note "This book originated from a symposium titled Micro/Nano-Encapsulation of Active Food Ingredients"--Page xii.
Distributed in print by Oxford University Press.
Bibliog. Includes bibliographical references and index.
Note Use copy Restrictions unspecified star MiAaHDL
Available only to authorized UTEP users.
Reproduction Electronic reproduction. [Place of publication not identified] : HathiTrust Digital Library, 2010. MiAaHDL
Note Master and use copy. Digital master created according to Benchmark for Faithful Digital Reproductions of Monographs and Serials, Version 1. Digital Library Federation, December 2002. http://purl.oclc.org/DLF/benchrepro0212 MiAaHDL
English.
Publisher-supplied information and home-page.
digitized 2010 HathiTrust Digital Library committed to preserve pda MiAaHDL
Subject Food -- Packaging.
Microencapsulation.
Controlled release technology.
Food -- Composition.
Biopolymers -- Analysis.
Biopolymers -- Fieldwork.
Lipids -- Analysis.
Emulsions -- Research.
Proteins -- Structure.
Food -- Analysis -- Research.
Soy proteins -- Analysis.
Proteins -- Crosslinking.
Calcium -- Analysis.
Functional foods -- Research.
Surface active agents -- Analysis.
Milk proteins -- Analysis.
Phospholipids -- Analysis.
Proteins in human nutrition.
Spectrum analysis.
Solubilization.
Crystallization.
Lecithin -- Analysis.
Nanotechnology -- Analysis.
Food industry and trade -- Research.
Polyphenols -- Stability.
Polyphenols -- Bioavailability.
Food -- Properties.
Spray drying -- Research.
Food -- Odor -- Analysis.
Drops -- Analysis.
Food -- Sensory evaluation.
Cake -- Analysis.
Bread -- Analysis.
Orange oil -- Flavor and odor.
Food -- Shelf-life dating.
Food Handling.
Functional Food.
Biopolymers -- chemistry.
Delayed-Action Preparations -- chemical synthesis.
Polyelectrolytes -- chemistry.
Lipids -- chemistry.
Emulsions -- chemistry.
Dietary Proteins -- chemistry.
Soybean Proteins -- chemistry.
Surface-Active Agents -- chemistry.
Nanotechnology.
Milk Proteins -- chemistry.
Phospholipids -- chemistry.
Zein -- chemistry.
Spectrum Analysis.
Solubility.
Crystallization.
Lecithins -- chemistry.
Animal Feed.
Food-Processing Industry.
Polyphenols -- chemistry.
Odorants.
Taste.
Bread.
Food Storage.
Plant Oils -- chemistry.
Genre Conference papers and proceedings.
Contents Structural Design Principles for Improved Food Performance: Nanolaminated Biopolymer Structures in Foods / McClements, David Julian / http://dx.doi.org/10.1021/bk-2009-1007.ch001 -- The Assembly and Disassembly of Biopolyelectrolyte Multilayers and Their Potential in the Encapsulation and Controlled Release of Active Ingredients from Foods / Moffat, J.; Parker, R.; Noel, T. R.; Duta, D.; Ring, S. G. / http://dx.doi.org/10.1021/bk-2009-1007.ch002 -- A Theoretical Self-Consistent Field Study of Mixed Interfacial Biopolymer Films / Ettelaie, Rammile; Akinshina, Anna; Dickinson, Eric / http://dx.doi.org/10.1021/bk-2009-1007.ch003 -- Modulating Lipid Delivery in Food Emulsions / Wilde, Peter J.; Ridout, Michael J.; Mackie, Alan R.; Wickham, Martin S. J.; Faulks, Richard M. / http://dx.doi.org/10.1021/bk-2009-1007.ch004 -- Protein Structures as Delivery Vehicles in Foods / Smith, Paul, YKI Institute for Surface Chemistry, Box 5607, SE 114 86, Stockholm, Sweden, Current address: Cargill R&D Centre Europe, Havenstraat 84, B1800 Vilvoorde, Belgium; Plunkett, Mark, YKI Institute for Surface Chemistry, Box 5607, SE 114 86, Stockholm, Sweden / http://dx.doi.org/10.1021/bk-2009-1007.ch005 -- Calcium Cross-Linked Soy Protein Beads and Microspheres as Carriers for Nutraceutical Compound Delivery / Chen, Lingyun; Remondetto, Gabriel E.; Subirade, Muriel / http://dx.doi.org/10.1021/bk-2009-1007.ch006 -- Design of Single Surfactant Microemulsion / Naouli, Nabil; Rosano, Henri L. / http://dx.doi.org/10.1021/bk-2009-1007.ch007 -- Nanoencapsulation Systems Based on Milk Proteins and Phospholipids / Singh, Harjinder, Riddet Centre, Massey University, Private Bag 11 222, Palmerston North, New Zealand; Ye, Aiqain, Riddet Centre, Massey University, Private Bag 11 222, Palmerston North, New Zealand, Current address: Fonterra Co-operative Limited, Palmerston North, New Zealand; Thompson, Abby, Riddet Centre, Massey University, Private Bag 11 222, Palmerston North, New Zealand / http://dx.doi.org/10.1021/bk-2009-1007.ch008 -- Controlled Self-Organization of Zein Nanostructures for Encapsulation of Food Ingredients / Padua, Graciela W.; Wang, Qin / http://dx.doi.org/10.1021/bk-2009-1007.ch009 -- Real Time Monitoring of Interactions in Oil-in-Water Emulsions: Diffusing Wave and Ultrasonic Spectroscopy / Alexander, M.; Liu, J.; Corredig, M. / http://dx.doi.org/10.1021/bk-2009-1007.ch010 -- Droplet-Size Dependent Solubilization and Crystallization of Lipids in Oil-in-Water Emulsion / Hasuo, N., Graduate School of Biosphere Science, Hiroshima University, Higashi, Hiroshima 739-8528, Japan, Current address: Meiji Dairies Company, Odawara 250-0862, Japan; Sonoda, T., Tanabe Pharmaceutical Company Ltd., Osaka 532-8505, Japan; Ueno, S., Graduate School of Biosphere Science, Hiroshima University, Higashi, Hiroshima 739-8528, Japan; Sato, K., Graduate School of Biosphere Science, Hiroshima University, Higashi, Hiroshima 739-8528, Japan / http://dx.doi.org/10.1021/bk-2009-1007.ch011 -- Benefits of a Soy Lecithin Based Nanotechnology for the Animal and Human Food Industry / Peters, Scott E.; Brain, Charles H. / http://dx.doi.org/10.1021/bk-2009-1007.ch012 -- Enhancing Stability and Oral Bioavailability of Polyphenols Using Nanoemulsions / Wang, Xiaoyong; Wang, Yu-Wen; Huang, Qingrong / http://dx.doi.org/10.1021/bk-2009-1007.ch013 -- Materials for Encapsulation of Food Ingredients: Understanding the Properties to Find Practical Solutions / McCrae, C.; Debon, S.; Guthrie, B.; Heigis, J.; Mondro, G.; Shieh, W. / http://dx.doi.org/10.1021/bk-2009-1007.ch014 -- Approaches to Encapsulation of Active Food Ingredients in Spray-Drying / Millqvist-Fureby, Anna / http://dx.doi.org/10.1021/bk-2009-1007.ch015 -- Aroma Release at the Nano- and Microscale: Molecules to Droplets / Taylor, A. J.; Pearson, K.; Hollowood, T. A.; Linforth, R. S. T. / http://dx.doi.org/10.1021/bk-2009-1007.ch016 -- Flavor Delivery via Lipid Encapsulation: Flavor Retention in Cake and Loaf Volume in Bread / Finney, John; Reineccius, Gary / http://dx.doi.org/10.1021/bk-2009-1007.ch017 -- Shelf Life and Flavor Release of Coacervated Orange Oil / Paetznick, Debbie; Reineccius, Gary / http://dx.doi.org/10.1021/bk-2009-1007.ch018
Other Author Huang, Qingrong (Professor), editor Rutgers, The State University of New Jersey.
Given, Peter, 1952- editor Pepsi-Cola Company.
Qian, Michael, editor Oregon State University.
American Chemical Society. Division of Agricultural and Food Chemistry, sponsoring body.
Other Title Print version: Micro/nanoencapsulation of active food ingredients. Washington, DC : American Chemical Society, 2009 9780841269644
Print version: Micro/nanoencapsulation of active food ingredients. Washington, DC : American Chemical Society, 2009 0841269645