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.
1. Liposomal Encapsulation in Food Science and Technology - p. i 2. Cover - p. i 3. Title Page - p. iii 4. Copyright Page - p. iv 5. Table of Contents - p. iv 6. List of Contributors - p. xi 7. Preface - p. xiii 8. Chapter 1 Introductory overview on liposomes - p. 1 9. Chapter 2 Vesicular delivery systems - p. 15 10. Chapter 3 Formulation and characterization of liposomes - p. 39 11. Chapter 4 Liposome-mediated encapsulation of antimicrobials and probiotics - p. 65 12. Chapter 5 Liposome-assisted delivery of enzymes and proteins - p. 87 13. Chapter 6 Liposome for encapsulation of essential oil and fatty acids - p. 113 14. Chapter 7 Advances in the application of liposomes in dairy industries - p. 125 15. Chapter 8 Liposomal encapsulation of natural color, flavor, and additives for the food industry - p. 145 16. Chapter 9 Production of supramolecular aggregates by microfluidic platforms - p. 169 17. Chapter 10 Stability and release of bioactives from liposomes - p. 189 18. Chapter 11 Strategies for stabilization and preservation of liposomes - p. 223 19. Chapter 12 Liposomes as biosensors in the food sector - p. 239 20. Chapter 13 Regulatory guidelines and protocols for food fortification and enrichment by liposomes - p. 255 21. Chapter 14 Liposomes in food industries - p. 269 22. Index - p. 287
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.
1. Liposomal Encapsulation in Food Science and Technology - p. i 2. Cover - p. i 3. Title Page - p. iii 4. Copyright Page - p. iv 5. Table of Contents - p. iv 6. List of Contributors - p. xi 7. Preface - p. xiii 8. Chapter 1 Introductory overview on liposomes - p. 1 9. Chapter 2 Vesicular delivery systems - p. 15 10. Chapter 3 Formulation and characterization of liposomes - p. 39 11. Chapter 4 Liposome-mediated encapsulation of antimicrobials and probiotics - p. 65 12. Chapter 5 Liposome-assisted delivery of enzymes and proteins - p. 87 13. Chapter 6 Liposome for encapsulation of essential oil and fatty acids - p. 113 14. Chapter 7 Advances in the application of liposomes in dairy industries - p. 125 15. Chapter 8 Liposomal encapsulation of natural color, flavor, and additives for the food industry - p. 145 16. Chapter 9 Production of supramolecular aggregates by microfluidic platforms - p. 169 17. Chapter 10 Stability and release of bioactives from liposomes - p. 189 18. Chapter 11 Strategies for stabilization and preservation of liposomes - p. 223 19. Chapter 12 Liposomes as biosensors in the food sector - p. 239 20. Chapter 13 Regulatory guidelines and protocols for food fortification and enrichment by liposomes - p. 255 21. Chapter 14 Liposomes in food industries - p. 269 22. Index - p. 287
