Liposomal Encapsulation in Food Science and Technology

Erscheinungsjahr 2022
ISBN: 978-0-12-823935-3
Verlag: William Andrew Publishing

Buch, Englisch, 336 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 820 g

Liposomal Encapsulation in Food Science and Technology provides all the possible applications of liposomes in food and allied systems, along with recent advances made in these fields. This helps researchers in food science and technology, as well as those in interdisciplinary fields, better explore the opportunities that liposomal encapsulation offers. Among other topics, the book covers formulation and characterization of liposome, liposome mediated encapsulation of antimicrobials and probiotics, liposome-assisted delivery of enzymes and proteins, and liposome for delivery of dietary nutrients and nutraceuticals, etc. This approach facilitates building better dedicated or tandem approaches in respective fields for process/product development.

Written by an international team of contributors, the book will aid academicians in developing more industry useful tools/techniques/products.

Zielgruppe

<p>Academicians consisting of students, research scholars, scientists as well as industrial process and product development experts, who are actively working on effective micro and nano encapsulation of food ingredients for long term stability and targeted delivery of supplements</p>

Autoren/Hrsg.

Anandharamakrishnan, C.

Dutta, Sayantani

Fachgebiete

• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

1. Introductory overview on liposomes in food science 2. Vesicular delivery systems: Applications and future trends 3. Formation and characterization of liposome 4. Liposome mediated encapsulation of antimicrobials and probiotics 5. Liposome-assisted delivery of enzymes and proteins 6. Liposome for encapsulation of essential oil and fatty acids 7. Advances in application of liposome in dairy industries 8. Liposomal encapsulation of natural color, flavor and additives for food industry by liposomes 9. Production of supramolecular aggregates by microfluidic platforms: Applications to food industries 10. Stability and release of bioactives from liposome 11. Strategies for stabilization and preservation of liposomes 12. Liposomes as a biosensor in the food sector 13. Regulatory guidelines and protocols for food fortification and enrichment by liposomes 14. Liposome in food industries: Challenges and future scope

Über Autor(innen)

Dutta, Sayantani
Dr. Sayantani Dutta earned her B. Tech and M. Tech in Biotechnology from West Bengal University of Technology, Kolkata and her Ph.D. (Engg.) in Food Technology and Biochemical Engineering from Jadavpur University, Kolkata. She has worked in the areas, including but not limited to, bioremediation of heavy metal and carcinogenic stresses and development of novel utilization of Tinospora cordifolia in lactic acid production. Besides institution based researches, she has also been engaged in research activities at reputed organizations such as NIT Durgapur; ISI, Kolkata; and East India Pharmaceutical Works Limited, Kolkata. She has published her research findings in various international journals; besides 12 book chapters, a popular article, and numerous poster and oral presentations in scientific conclaves, as of date. At present she is conducting her research as a DST-INSPIRE Faculty in the Department of Computational Modeling and Nanoscale Processing Unit, at IIFPT.

Anandharamakrishnan, C.
Dr. C. Anandharamakrishnan is the Director of CSIR-National Institute for Interdisciplinary Science and Technology, Thiruvananthapuram. Before this, he served as Director of the National Institute of Food Technology, Entrepreneurship and Management, Thanjavur (an Institute of National Importance under MoFPI, Govt. of India).

He obtained B.Tech. in Chemical Engineering from A.C.Tech, Anna University, Chennai, and completed M.Tech at Anna University, Chennai. He has done his doctoral research in Chemical Engineering at the Loughborough University, United Kingdom.

Dr. C. Anandharamakrishnan is a renowned scientist and academician with vast expertise in the field of Food and Agro Processing. He is an active researcher with more than two decades of experience in research and administration. His research endeavors are well documented in the form of 216 impact factor publications with an average impact factor of 5.310 and an h-index of 64, three international patents, twelve Indian patents, and one commercialized patent. He is also the author and editor of 18 books and 125 book chapters published by coveted publishers. He has supervised 17 Ph.D. theses and more than 50 bachelor's and master's theses. He has been an invited speaker for 210 talks at national and international conferences, convocation addresses and panel discussions. He has transferred 17 technologies to various industries and has provided handholding support to more than 150 food processing start-ups and enterprises to facilitate product innovation and revenue growth.

He is an elected Fellow of several national and international professional bodies, serves on the editorial boards of reputed peer-reviewed journals and was honored by the Hon'ble President of India with the highest recognition award in the field of science, technology and innovation, 'Rashtriya Vigyan Shri' 2024 Puraskar, for the distinguished contributions to the Agricultural Science sector. Earlier, was awarded the prestigious 'ICAR - Rafi Ahmed Kidwai Award for Outstanding Research in Agricultural Sciences - 2019', Tata Innovation Fellowship 2019-20 by DBT, Government of India and the prestigious NASI-Reliance Industries Platinum Jubilee Award 2018.