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Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimise these systems to maximise the health-promoting properties of food products.Opening chapters review factors affecting nutrient bioavailability and methods to test delivery system efficacy. Part two addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of

Food additives. --- Functional foods. --- Bioactive compounds. --- Controlled release technology. --- Chemistry, Technical --- Coatings --- Biologically active compounds --- Compounds, Bioactive --- Compounds, Biologically active --- Compounds, Physiologically active --- Physiologically active compounds --- Chemicals --- Designer foods --- Medicinal food --- Medicinal foods --- Neutraceuticals --- Neutriceuticals --- Nutraceuticals --- Nutriceuticals --- Pharmafoods --- Food --- Additive compounds --- Additives, Food --- Chemical additives in food --- Enriched foods --- Engineering --- Food Science and Technology --- foods --- Nutritive value --- Nutrients --- Nutrient availability --- diet --- therapy

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Essential fatty acids in human nutrition. --- Lipids in human nutrition. --- Oils and fats, Edible -- Health aspects. --- Oils and fats, Edible --- Essential fatty acids in human nutrition --- Lipids in human nutrition --- Fats --- Chemicals and Drugs --- Food --- Lipids --- Food and Beverages --- Technology, Industry, Agriculture --- Dietary Fats --- Oils --- Organic Chemicals --- Human Anatomy & Physiology --- Health & Biological Sciences --- Animal Biochemistry --- Health aspects --- Health aspects. --- Fat in human nutrition --- Oils and fats, Edible, in human nutrition --- Nutrition --- Vitamin F in human nutrition --- Edible oils and fats --- Shortenings --- Oils and fats --- Low-fat diet

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Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques.Part one provides an overview of key requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Processing technologies for enca

Functional foods. --- Microencapsulation. --- Food --- Biotechnology.