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1st Edition

Food Hydrocolloids as Encapsulating Agents in Delivery Systems

Edited By Adil Gani, F.A. Masoodi, Umar Shah, Shah Asima Copyright 2019

236 Pages 13 B/W Illustrations

by CRC Press

236 Pages 13 B/W Illustrations

by CRC Press

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Description

This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It details the challenges of poorly-controlled rate of hydration, thickness, decrease in viscosity upon storage, and susceptibility to microbial contamination. Food Hydrocolloids as Encapsulating Agents in Delivery Systems briefly describes various emerging biomaterials including... Read more

Table of Contents

Preface

Editors

Contributors

Chapter 1 Introduction to Food Hydrocolloids

BASHARAT YOUSUF, NISAR AHMAD MIR, MAMTA BHARDWAJ, KHALID GUL, AND ALI ABAS WANI

Chapter 2 Gum-Based Delivery Systems

UMAR SHAH, PRAKHAR CHATUR, HAYDER AL-ALI, MUDASIR AHMAD, ADIL GANI, F. A. MASOODI, AND ASIR GANI

Chapter 3 Starch-Based Delivery System

UMAR SHAH, PRAKHAR CHATUR, HAYDER AL-ALI, MUDASIR AHMAD, ADIL GANI, ASIR GANI, AND F. A. MASOODI

Chapter 4 β-Glucan–Based Delivery System

ASIMA SHAH, F. A. MASOODI, ADIL GANI, AND BILAL AHMAD ASHWAR

Chapter 5 Protein-Based Delivery Systems

SAJAD A. RATHER, F. A. MASOODI, JAHANGIR A. RATHER, REHANA AKHTER, AND TARIQ AHMAD GANAIE

Chapter 6 Nanoscale Encapsulation

ALIREZA MEHREGAN NIKOO, NUSHIN NIKNIA, NEDA RAHMANIAN, AND TOUSEEF AHMED WANI

Index

Editor(s)

Biography

Adil Gani, F.A. Masoodi, Umar Shah, Shah Asima

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