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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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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 structured lipids, micro- and nano-emulsions, food-protein-derived materials, complexes and conjugates of biopolymers, and starch as an encapsulation material for delivery of functional food ingredients, are all considered. Part three discusses the delivery and controlled release of particular nutraceuticals such as antioxidants and vitamins, folic acid, probiotics, fish oils and proteins. Part four covers regulatory issues and future trends in bioactives and nutraceuticals. Edited by a leading expert in the field, Delivery and controlled release of bioactives in foods and nutraceuticals is a valuable reference for those working in the food industry and particularly those developing nutraceuticals. Reviews techniques to optimise the delivery and release of bioactives in foodDiscusses the factors that affect nutrient bioavailability and methods to test delivery system efficacyAddresses materials used and specific techniques for delivery and release.

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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

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