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Engineering Foods for Bioactives Stability and Delivery

  • Yrjö H. Roos
  • Yoav D. Livney

Part of the Food Engineering Series book series (FSES)

Table of contents

  1. Front Matter
    Pages i-viii
  2. C. Saldanha do Carmo, A. T. Serra, C. M. M. Duarte
    Pages 1-49
  3. Sai Swaroop Dalli, Bijaya K. Uprety, Sudip K. Rakshit
    Pages 85-118
  4. Mary Ann Augustin, Luz Sanguansri
    Pages 119-142
  5. Yoav D. Livney
    Pages 143-169
  6. Sinéad B. Bleiel, Robert M. Kent, André Brodkorb
    Pages 171-197
  7. Fatoumata Diarrassouba, Ghislain Garrait, Gabriel Remondetto, Muriel Subirade
    Pages 199-224
  8. Nicolas Verhoeven, Tze Loon Neoh, Takeshi Furuta, Hidefumi Yoshii
    Pages 225-246
  9. Yrjö H. Roos, Caroline Furlong, Naritchaya Potes
    Pages 247-260
  10. Zhongxiang Fang, Bhesh Bhandari
    Pages 261-284
  11. Zeki Berk
    Pages 309-339
  12. Gustavo V. Barbosa-Cánovas, Franceso Donsi, Prashant Raj Pokhrel, Kezban Candoğan, Andrea Y. Guadarrama-Lezama
    Pages 341-360
  13. Naritchaya Potes, Aaron S. L. Lim, Yrjö H. Roos
    Pages 361-400
  14. Back Matter
    Pages 417-420

About this book

Introduction

This book introduces recovery and stabilization of common bioactive materials in foods as well as materials science aspects of engineering stable bioactive delivery systems. The book also describes most typical unit operations and processes used in recovery and manufacturing of food ingredients and foods with stabilized bioactive components. The 15 chapters of the book discuss in detail substances that need to be protected and delivered via foods and beverages to achieve good stability, bioavailability and efficacy. Dedicated chapters present current and novel technologies used for stabilization and delivery of bioactive components.

The material included covers formulation, stability, digestive release, bioaccessability and bioavailability. The text features a special emphasis on the materials science and technological aspects required for stabilization and successful production of foods with bioactive components. Consumer demand for healthier, yet satisfying food products is posing increasingly tough challenges for the food industry. Scientific research reveals new bioactive food components and new functionalities of known components.

Food materials science has also developed to a stage where food materials can be designed and produced to protect sensitive components for their delivery in complex food products. Such delivery systems must meet high safety and efficacy requirements and regulations, as well as economic viability criteria and consumer acceptance.

Keywords

food formulation food nanotechnology food processing food stability functional foods nutrient delivery

Editors and affiliations

  • Yrjö H. Roos
    • 1
  • Yoav D. Livney
    • 2
  1. 1.School of Food and Nutritional SciencesUniversity College CorkCorkIreland
  2. 2.Biotechnology & Food EngineeringTechnion, Israel Institute of TechnologyHaifaIsrael

Bibliographic information

  • DOI https://doi.org/10.1007/978-1-4939-6595-3
  • Copyright Information Springer Science+Business Media New York 2017
  • Publisher Name Springer, New York, NY
  • eBook Packages Chemistry and Materials Science
  • Print ISBN 978-1-4939-6593-9
  • Online ISBN 978-1-4939-6595-3
  • Series Print ISSN 1571-0297
  • Buy this book on publisher's site