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008			211118s2021 xxu| s |||| 0|eng d
020			_a9781071616499
024	7		_a10.1007/978-1-0716-1649-9 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC
245	1	0	_aBasic Protocols in Encapsulation of Food Ingredients _cedited by Andrea Gomez-Zavaglia.
250			_a1st edition 2021
264		1	_aNew York, NY _bSpringer International Publising _c2021
300			_a1 recurso en línea (XIII, 200 páginas) _b46 ilustraciones, 34 ilustraciones a color
336			_atexto _btxt _2rdacontent
337			_aelectrónico _bc _2rdamedia
338			_arecurso electrónico _bcr _2rdacarrier
347			_aarchivo de texto _bPDF
490	0		_aMethods and Protocols in Food Science _x2662-9518
505	0		_aEncapsulation of hydrophobic compounds in sugar matrixes by freeze-drying -- Stabilization of bioactive molecules through the spray-drying technique: Current applications and challenges -- Calcium alginate capsules. Particularities of natural antioxidants and plant germoplasm systems -- Pectin-iron capsules: a non-traditional delivery system based on ionic gelation -- Encapsulation of lactic acid bacteria in sugar matrices to be used as starters in the food industry -- Measurements of viability and damage in microencapsulated bacterial cells with flow cytometry -- Microfluidic glass capillary devices: an innovative tool to encapsulate Lactobacillus plantarum -- State-of-the-art of encapsulation based on spray-drying technique for carotenoids from plant material. Methods, mechanism -- Freeze-drying encapsulation as mechanism of choice in oils. Methods and mechanism -- Development of novel inulin-based electrosprayed microparticles for the stabilization and delivery of phlorotannin extracts -- Nanostructures for the stabilization and delivery of lactic acid bacteria -- Fish oil encapsulation using soy proteins as wall material: protocols to ensure PUFA protection -- Obtention and characterization of cyclodextrins complexes for the development of food ingredients -- Stability of antioxidants encapsulated in freeze-dried prebiotic matrices -- Immobilization of β-galactosidase in calcium alginate beads -- Bacterial S-layer proteins for stabilization of food ingredients encapsulated in liposomes -- Fructosyltransferase immobilization via entrapment.
520			_aThis volume provides a comprehensive introduction into methods and procedures on encapsulation of sensitive food nucleus. Chapters guide readers through different strategies to encapsulate bioactive compounds and cells. Additionally, chapters will detail methods on three major issues; the nucleus to be encapsulated, the carrier material, and the encapsulation technique. Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients aims to give guidance on encapsulation techniques and an understanding on tools, materials, and supplies to implement innovative approaches.
700	1		_aGomez-Zavaglia, Andrea _eeditor literario _0(orcid)0000-0002-8705-0160 _1https://orcid.org/0000-0002-8705-0160 _4edt _4http://id.loc.gov/vocabulary/relators/edt
776	0	8	_iPrinted edition: _z9781071616482
776	0	8	_iPrinted edition: _z9781071616505
776	0	8	_iPrinted edition: _z9781071616512
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-1-0716-1649-9 _z(usuarios Universidad Europea de Valencia)
942			_2lcc _cLE
988			_aSpringer_Protocols_2021
999			_c233622 _d233622