Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

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

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

This book covers the progress of the last 10 years of studies on cocoa butter. Descriptions of several aspects, including physical characteristics such as rheology, hardness, melt profiles, etc., studied by new and advanced techniques are included. Similarly, the polymorphism of cocoa butter is reconsidered in light of studies done by synchrotron DSC, FTIR, and SAXS techniques. These data are complemented by new understandings on the cause of the crystallization and transitions of the polymorphs. Other aspects such as the effect of minor components, emulsifiers, and other fats are discussed in

Cocoa butter --- Cocoa --- Chocolate processing --- Chemical & Materials Engineering --- Engineering & Applied Sciences --- Chemical Engineering --- Analysis --- Microbiology --- Biotechnology --- Chocolate processing. --- Analysis. --- Microbiology. --- Biotechnology. --- Engineering --- Food Science and Technology --- Chocolate --- Butter, Cocoa --- Cacao butter --- Cocoa products --- Oils and fats, Edible --- Cooking (Cocoa) --- Processing --- cocoa butter --- Confectionery --- chocolate --- Cocoa industry --- Chemical composition

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Oils and fats, Edible --- Health aspects. --- Edible oils and fats --- Shortenings --- Oils and fats --- Low-fat diet