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Nanoparticle- and Microparticle-based Delivery Systems

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Recent developments in nanoparticle and microparticle delivery systems are revolutionizing delivery systems in the food industry.... Weiterlesen
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Recent developments in nanoparticle and microparticle delivery systems are revolutionizing delivery systems in the food industry. These developments have the potential to solve many of the technical challenges involved in creating encapsulation, protection, and delivery of active ingredients, such as colors, flavors, preservatives, vitamins, minera


David Julian McClements is a Professor at the Department of Food Science at the University of Massachusetts. He specializes in the areas of food biopolymers and colloids, and in particular on the development of food-based structured delivery systems for bioactive components. Dr McClements received his Ph.D. in Food Science (1989) at the University of Leeds (United Kingdom). He then did Post Doctoral Research at the University of Leeds, University of California (Davis) and University College Cork (Ireland). Dr McClements is the sole author of the first and second editions of "Food Emulsions: Principles, Practice and Techniques", co-author of "Advances in Food Colloids" with Prof. Eric Dickinson, and co-editor of "Developments in Acoustics and Ultrasonics", "Understanding and Controlling the Microstructure of Complex Foods", "Designing Functional Foods" and "Oxidation in Foods and Beverages (Volumes 1 and 2)" and "Encapsulation and Delivery Systems for Food Ingredients and Nutraceuticals". In addition, he has published over 460 scientific articles in peer-reviewed journals (with a H-index of 55). Dr McClements has previously received awards from the American Chemical Society, American Oil Chemists Society, Institute of Food Technologists, and University of Massachusetts in recognition of his scientific achievements. His research has been funded by grants from the United States Department of Agriculture, National Science Foundation, US Department of Commerce, Dairy Management Incorporated, and the food industry. He is member of the editorial boards of a number of journals, and has organized workshops, symposia and conferences in the field of food colloids, food emulsions, and delivery systems.


Background and Context. Active Ingredients. Particle Characteristics and Their Impact on Physicochemical Properties of Delivery Systems. Mechanical Particle Fabrication Methods. Surfactant-Based Delivery Systems. Emulsion-Based Delivery Systems. Biopolymer-Based Delivery Systems. Delivery System Characterization Methods. Selection of Delivery Systems: Case Studies. Key Physicochemical Concepts.


Titel: Nanoparticle- and Microparticle-based Delivery Systems
Untertitel: Encapsulation, Protection and Release of Active Compounds
EAN: 9781482233162
ISBN: 978-1-4822-3316-2
Digitaler Kopierschutz: Adobe-DRM
Format: E-Book (pdf)
Herausgeber: Crc Press
Genre: Chemie
Anzahl Seiten: 572
Veröffentlichung: 12.08.2014
Jahr: 2014
Untertitel: Englisch