Liposomal encapsulation in food science and technology. (2022)

• Record Type: Book
• Further Information: Note: Edited by Anandharamakrishnan C., Sayantani Dutta.
• Editors: Anandharamakrishnan, C; Dutta, Sayantani
• Contents: 1. Introductory overview on liposomes in food science 2. Vesicular delivery systems: Applications and future trends 3. Formation and characterization of liposome 4. Liposome mediated encapsulation of antimicrobials and probiotics 5. Liposome-assisted delivery of enzymes and proteins 6. Liposome for encapsulation of essential oil and fatty acids 7. Advances in application of liposome in dairy industries 8. Liposomal encapsulation of natural color, flavor and additives for food industry by liposomes 9. Production of supramolecular aggregates by microfluidic platforms: Applications to food industries 10. Stability and release of bioactives from liposome 11. Strategies for stabilization and preservation of liposomes 12. Liposomes as a biosensor in the food sector 13. Regulatory guidelines and protocols for food fortification and enrichment by liposomes 14. Liposome in food industries: Challenges and future scope
• Publisher Details: Amsterdam : Academic Press
• Publication Date: 2022
• Extent: 1 online resource
• Subjects: 571.655; Liposomes; Microencapsulation; Food -- Preservation -- Technological innovations
• Languages: English
• ISBNs: 9780128242230
• Related ISBNs: 9780128239353
• Notes: Note: Description based on CIP data; resource not viewed.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.