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Engineering Foods for Bioactives Stability and Delivery (Hardcover)
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The first section of this work introduces the most important modern bioactive substances that need to be protected and delivered via foods and beverages to achieve good stability, bioavailability and efficacy. The second section is dedicated to current and novel technologies used for stabilization and delivery of bioactive components. The third section covers formulation, stability, digestive release and bioavailability, as well as safety and regulatory requirements of delivery systems. The text features an emphasis on the materials science and technological aspects required for stabilization and successful production of foods with bioactive components.
Consumer demand for healthier, yet satisfying food products is posing increasingly tough challenges for the food industry. Scientific research reveals new bioactive food components and new functionalities of known components. Food materials science has also developed to a stage where food materials can be designed and produced to protect sensitive components for their delivery in complex food products. Such delivery systems must meet high safety and efficacy requirements and regulations, as well as economic viability criteria and consumer acceptance.