Книга "Нанотехнологии и функциональные продукты питания: эффективная доставка биоактивных ингредиентов" рассматривает современные подходы к доставке биоактивных ингредиентов (например, омега-3 жирные кислоты, каротиноидные антиоксиданты, витамины и пробиотические бактерии) в продукты питания. Авторы книги обсуждают вызовы, связанные с нестабильностью биоактивных ингредиентов в продуктах питания и желудочно-кишечном тракте, а также ограниченной их биодоступности. Рассматриваются различные системы доставки биоактивных ингредиентов, включая наноэмульсии, твердые липидные наночастицы и полимерные наночастицы, и их взаимодействие с другими компонентами продуктов питания. Книга также описывает важность отношения потребителей к технологии нанодоставки и рассматривает проблемы, с которыми сталкиваются регулирующие органы в контроле рисков и согласовании подходов по всему миру. Результаты книги могут быть использованы в различных отраслях промышленности, научных исследований и академии для улучшения качества продуктов питания, обеспечения их безопасности и улучшения здоровья людей.
This book successfully correlates the usage of bioactive compounds with enhanced human health performance and demonstrates the challeges encountered in rendering them bioavailable. Sections dedicate to effectice carriers, such as nano-matter, are research valuable, as they aid in comprehending nanoarchitecture and targettung applications in the food fraternity. Readers desiring advanced knowledge of effectiveness in delivering bioactivities to recieve the fullest gains from food as a source of health, will find this book insightful.
The constant progress in science concerned with functional foods and nutritious supplements has certainly demonstrated a strong connection between the consumption of active biological substances and the improvement of human health and efficiency. However, arguably, the effectiveness and availability of effective biological ingredients is still a distinct issue due to it remains unstable in food products, the digestive tract, and their limited availability. Unfortunately, in few cases, certain active biological components may induce an abhorrent sensory quality in the final cutting, negatively impacting consumers' purchasing decisions. To handle these problems, developing efficient delivery systems is crucial to accommodate consumers' wishes for effective activities. The scientific literacy behind the designing of efficient transportation of active substance compounds into up-to-date and diverse food goods will constitute a fundamental requirement to benefit from its effects on improving our body and support constant economic expansion of functional food market. Nano-technology and Functional Food: Effective Transportation of Active Biological Ingredients executes overview on present evidentiary knowledge on the entire range of nano-scaled packaging, transportation, and transportation mechanisms in active substance ingredients in functional foods. This book outlines various transportation systems including nano-emulsion, solid liposome particles, and polymers nano-items), their distinctive features and interaction with other food compounds, and evolution inside human bodies. Later sections bring about significance of consumers' attitude toward nano-transportation for the flourishing of this technological innovation and investigates complications faced by regulation authorities to handle risks and coordinate styles globally. Due to the optimal executability of effective transportation system with the function of boosting food properties, safety, and human welfare, this publication will certainly comprise a beneficiary check for various curves of readers like industry participants, research personnel, and academicians.
Электронная Книга «Nanotechnology and Functional Foods» написана автором Группа авторов в году.
Минимальный возраст читателя: 0
Язык: Английский
ISBN: 9781118462164
Описание книги от Группа авторов
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.
