Functionality of Cyclodextrins in Encapsulation for Food Applications
portes grátis
Functionality of Cyclodextrins in Encapsulation for Food Applications
Bhandari, Bhesh R.; Ho, Thao M.; Yoshii, Hidefumi; Terao, Keiji
Springer Nature Switzerland AG
10/2022
343
Mole
Inglês
9783030800581
15 a 20 dias
545
Descrição não disponível.
Chapter 1: Properties of cyclodextrins and their applications in food processing.- Chapter 2: Solid encapsulation method: ethylene gas encapsulation into amorphous alpha-cyclodextrin powder.- Chapter 3: Encapsulation of gases.- Chapter 4: Encapsulation of flavours.- Chapter 5: Encapsulation of colour and pigments.- Chapter 6: Encapsulation of polyphenols (plant bioactive compounds).- Chapter 7: Encapsulation of essential oils.- Chapter 8: Encapsulation of lipids.- Chapter 9: Encapsulation of nutraceuticals, vitamins.- Chapter 10: Encapsulation of antimicrobial compounds.- Chapter 11: Encapsulation for packaging.- Chapter 12: Encapsulation for masking off-flavour and off-tasting in food production.- Chapter 13: Alpha-cyclodextrin functions as a dietary fiber.- Chapter 14: Complexation of ingredients in foods by alpha-cyclodextrin to improve their functions.- Chapter 15: Fruits package with 1-methylcylopropene included alpha-cyclodextrin.- Chapter 16: Encapsulation of fruit ripening controlling compounds.
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cyclodextrin powder;encapsulation;food production;essential oil;polyphenol;flavour
Chapter 1: Properties of cyclodextrins and their applications in food processing.- Chapter 2: Solid encapsulation method: ethylene gas encapsulation into amorphous alpha-cyclodextrin powder.- Chapter 3: Encapsulation of gases.- Chapter 4: Encapsulation of flavours.- Chapter 5: Encapsulation of colour and pigments.- Chapter 6: Encapsulation of polyphenols (plant bioactive compounds).- Chapter 7: Encapsulation of essential oils.- Chapter 8: Encapsulation of lipids.- Chapter 9: Encapsulation of nutraceuticals, vitamins.- Chapter 10: Encapsulation of antimicrobial compounds.- Chapter 11: Encapsulation for packaging.- Chapter 12: Encapsulation for masking off-flavour and off-tasting in food production.- Chapter 13: Alpha-cyclodextrin functions as a dietary fiber.- Chapter 14: Complexation of ingredients in foods by alpha-cyclodextrin to improve their functions.- Chapter 15: Fruits package with 1-methylcylopropene included alpha-cyclodextrin.- Chapter 16: Encapsulation of fruit ripening controlling compounds.
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
