{"product_id":"nanotechnology-and-functional-foods-isbn-9781118462201","title":"Nanotechnology and Functional Foods","description":"The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of these bioactive ingredients (e.g., omega-3 oils, carotenoid antioxidants, vitamins, and probiotic bacteria) in foods often remains a challenge, due to their instability in food products and gastrointestinal tract, as well as their limited bioavailability. In some cases, these bioactive ingredients may impart an undesirable organoleptic characteristic to the final product, which hinders acceptance by consumers. In addressing these challenges, development of effective delivery systems is critical to meet the consumer needs for effective bioactives. The scientific knowledge behind developing effective delivery of bioactive components into modern and wide-ranging food products will be essential to reap their health-promoting benefits and to support the sustained growth of the functional foods market. Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients explores the current data on all aspects of nanoscale packing, carrying and delivery mechanisms of bioactives ingredients to functional foods. The book presents various delivery systems (including nano-emulsions, solid lipid nanoparticles, and polymeric nano-particles), their properties and interactions with other food components, and fate in the human body. Later chapters emphasize the importance of consumers� attitude towards nano-delivery for the success of the technology and investigate the challenges faced by regulatory agencies to control risks and harmonize approaches worldwide.   The wide applicability of bioactive delivery systems with the purpose of improving food quality, food safety and human health will make this book a worthy reference for a diverse range of readers in industry, research and academia. \u003cp\u003eContributors ix\u003c\/p\u003e \u003cp\u003e1 Introduction 1\u003cbr\u003e\u003ci\u003eCristina M. Sabliov, Hongda Chen and Rickey Yada\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2 Nutrient absorption in the human gastrointestinal tract 3\u003cbr\u003e\u003ci\u003eEmily S. Mohn and Elizabeth J. Johnson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3 Cellular fate of delivery systems and entrapped bioactives 35\u003cbr\u003e\u003ci\u003eCristina M. Sabliov, Dorel Moldovan, Brian Novak, Toni Borel, and Meocha Whaley\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4 Interfacial science and the creation of nanoparticles 52\u003cbr\u003e\u003ci\u003eStephanie R. Dungan\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5 Controlling properties of micro] to nanosized dispersions using emulsification devices 69\u003cbr\u003e\u003ci\u003eZheng Wang, Marcos A. Neves, Isao Kobayashi, and Mitsutoshi Nakajima\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6 Delivery systems for food applications: an overview of preparation methods and encapsulation, release, and dispersion properties 91\u003cbr\u003e\u003ci\u003eQixin Zhong, Huaiqiong Chen, Yue Zhang, Kang Pan, and Wan Wang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7 Characterization of nanoscale delivery systems 112\u003cbr\u003e\u003ci\u003eRohan V. Tikekar\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8 Impact of delivery systems on the chemical stability of bioactive lipids 130\u003cbr\u003eKetinun Kittipongpittaya, Lorena Salcedo, David Julian McClements, and Eric Andrew Decker\u003c\/p\u003e \u003cp\u003e\u003ci\u003e9 Encapsulation strategies to stabilize a natural folate, L-\u003c\/i\u003e5-methyltetrahydrofolic acid, for food fortification practices 142\u003cbr\u003e\u003ci\u003eDavid D. Kitts and Yazheng Liu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10 The application of nanoencapsulation to enhance the bioavailability and distribution of polyphenols 158\u003cbr\u003e\u003ci\u003eAlison Kamil, C]Y. Oliver Chen, and Jeffrey B. Blumberg\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e11 Properties and applications of multilayer and nanoscale emulsions 175\u003cbr\u003e\u003ci\u003eMoumita Ray, Renuka Gupta, and Dérick Rousseau\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e12 Liposome as efficient system for intracellular delivery of bioactive molecules 191\u003cbr\u003e\u003ci\u003eMihaela Trif and Oana Craciunescu\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e13 Solid lipid nanoparticles and applications 214\u003cbr\u003e\u003ci\u003eMaria Fernanda San Martin]Gonzalez\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e14 Protein–polysaccharide complexes for effective delivery of bioactive functional food ingredients 224\u003cbr\u003e\u003ci\u003eYunqi Li and Qingrong Huang\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e15 Bicontinuous delivery systems 247\u003cbr\u003e\u003ci\u003eGraciela Padua\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e16 Self]assembly of amylose, protein, and lipid as a nanoparticle carrier of hydrophobic small molecules 263\u003cbr\u003e\u003ci\u003eGenyi Zhang, Deepak Bhopatkar, Bruce R. Hamaker, and Osvaldo H. Campanella\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e17 Polymeric nanoparticles for food applications 272\u003cbr\u003e\u003ci\u003eCristina M. Sabliov and Carlos E. Astete\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e18 Encapsulation of bioactive compounds using electrospinning and electrospraying technologies 297\u003cbr\u003e\u003ci\u003eLoong]Tak Lim\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e19 Risks and ethics in the context of food nanotechnology and the delivery of bioactive ingredients 318\u003cbr\u003e\u003ci\u003ePaul B. Thompson\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e20 Consumer perceptions of nanomaterials in functional foods 331\u003cbr\u003e\u003ci\u003eWilliam K. Hallman and Mary L. Nucci\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e21 Safety assessment of nano] and microscale delivery vehicles for bioactive ingredients 348\u003cbr\u003e\u003ci\u003eQasim Chaudhry and Laurence Castle\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e22 Evidence]based regulation of food nanotechnologies: a perspective from the European Union and United States 358\u003cbr\u003e\u003ci\u003eDiana Bowman, Qasim Chaudhry and Anna Gergely\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex 375\u003c\/p\u003e \u003cp\u003e\u003cb\u003eDr Cristina M. Sabliov\u003c\/b\u003e is Professor in the Biological and Agricultural Engineering Department of Louisiana State University and LSU AgCenter, Baton Rouge, USA.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eDr Hongda Chen\u003c\/b\u003e is the National Program Leader in Bioprocessing Engineering and Nanotechnology at USDA – National Institute of Food and Agriculture, Washington DC, USA.\u003c\/p\u003e \u003cp\u003e\u003cb\u003eDr Rickey Y. Yada\u003c\/b\u003e is Dean of the Faculty of Land and Food Systems, and Professor of Food Science at the University of British Columbia in Vancouver, British Columbia, Canada.\u003c\/p\u003e The continued advancement in the sciences of functional foods and nutraceuticals has clearly established a strong correlation between consumption of bioactives and improved human health and performance. However, the efficacy and bioavailability of these bioactive ingredients (e.g., omega-3 oils, carotenoid antioxidants, vitamins, and probiotic bacteria) in foods often remains a challenge, due to their instability in food products and gastrointestinal tract, as well as their limited bioavailability. In some cases, these bioactive ingredients may impart an undesirable organoleptic characteristic to the final product, which hinders acceptance by consumers. In addressing these challenges, development of effective delivery systems is critical to meet the consumer needs for effective bioactives. The scientific knowledge behind developing effective delivery of bioactive components into modern and wide-ranging food products will be essential to reap their health-promoting benefits and to support the sustained growth of the functional foods market. Nanotechnology and Functional Foods: Effective Delivery of Bioactive Ingredients explores the current data on all aspects of nanoscale packing, carrying and delivery mechanisms of bioactives ingredients to functional foods. The book presents various delivery systems (including nano-emulsions, solid lipid nanoparticles, and polymeric nano-particles), their properties and interactions with other food components, and fate in the human body. Later chapters emphasize the importance of consumers� attitude towards nano-delivery for the success of the technology and investigate the challenges faced by regulatory agencies to control risks and harmonize approaches worldwide.   The wide applicability of bioactive delivery systems with the purpose of improving food quality, food safety and human health will make this book a worthy reference for a diverse range of readers in industry, research and academia.","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989672870117,"sku":"NP9781118462201","price":224.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9781118462201.jpg?v=1761785048","url":"https:\/\/k12savings.com\/es\/products\/nanotechnology-and-functional-foods-isbn-9781118462201","provider":"K12savings","version":"1.0","type":"link"}