000			04658nam a2200409 i 4500
999			_c361297 _d361297
001			361297
003			ES-MaUEC
005			20230102121339.0
006			a|||| o|||| 00| 0
007			cr nn nnnaamaa
008			211006s2021 sz | o |||| 0|eng d
020			_a9783030800567
024	7		_a10.1007/978-3-030-80056-7 _2doi
040			_aES-MaUEC _bspa _cES-MaUEC _dES-MaUEC
050		4	_aTP248.2 _b2021 EB
245	0	0	_aFunctionality of Cyclodextrins in Encapsulation for Food Applications _cedited by Thao M. Ho [and three others]
250			_aFirst edition 2021
264		1	_aCham _bSpringer International Publishing _c2021
300			_a1 recurso en línea (XI, 343 páginas) _b64 ilustraciones a color
336			_2rdacontent _aTexto _btxt
337			_2rdamedia _aelectrónico _bc
338			_2rdacarrier _arecurso electrónico _bcr
347			_aArchivo de texto _bPDF
490	0		_aBiomedical and Life Sciences (SpringerNature-11642)
490	0		_aBiomedical and Life Sciences (R0) (SpringerNature-43708)
505	0		_aChapter 1: Properties of cyclodextrins and their applications in food processing -- Chapter 2: Solid encapsulation method: ethylene gas encapsulation into amorphous alpha-cyclodextrin powder -- Chapter 3: Encapsulation of gases -- Chapter 4: Encapsulation of flavours -- Chapter 5: Encapsulation of colour and pigments -- Chapter 6: Encapsulation of polyphenols (plant bioactive compounds) -- Chapter 7: Encapsulation of essential oils -- Chapter 8: Encapsulation of lipids -- Chapter 9: Encapsulation of nutraceuticals, vitamins -- Chapter 10: Encapsulation of antimicrobial compounds -- Chapter 11: Encapsulation for packaging -- Chapter 12: Encapsulation for masking off-flavour and off-tasting in food production -- Chapter 13: Alpha-cyclodextrin functions as a dietary fiber -- Chapter 14: Complexation of ingredients in foods by alpha-cyclodextrin to improve their functions -- Chapter 15: Fruits package with 1-methylcylopropene included alpha-cyclodextrin -- Chapter 16: Encapsulation of fruit ripening controlling compounds. .
520	3		_aCyclodextrins (CD) are cyclic oligosaccharides containing 6, 7 or 8 glucose units (α, β or γ-CD, respectively) in a truncated molecular shape. Their cyclic molecular structure contains a hydrophilic surface and a hydrophobic cavity at the center that can interact (host) with external hydrophobic compounds (guest molecules). Cyclodextrins have been categorized as Generally Recognized As Safe (GRAS) in the USA, "natural products" in Japan, and as "novel food" in Australia, New Zealand and EU countries. They are therefore widely used in food production to encapsulate hydrophobic compounds, including solid, liquid and gas molecules, in order to solubilize, stabilize or control the release rate of these components. To date, there has been no comprehensive review of the very large number of studies performed on encapsulation using cyclodextrin powders for food applications in recent years. This text fills that gap for academics in the encapsulation field and for industry professionals who want to gain a solid understanding of encapsulation functionality of cyclodextrin powders. The book consists of 16 chapters in which chapter 1 introduces cyclodextrin properties and its applications in food processing, and chapters 2-16 explore applications of cyclodextrin in encapsulation for many guest compounds. These compounds include gases, flavors, colors, pigments, polyphenols (plant bioactive compounds), essential oils, lipids (cholesterol and polyunsaturated fatty acids), vitamins, fruit ripening controlling compounds, and antifungal and antimicrobial compounds. These chapters also discuss functionalities of cyclodextrin in packaging, masking off-flavor and off-taste, and as dietary fiber. Covering a broad range of cyclodextrin applications and suitable for both newcomers to encapsulation technology and those with experience, Functionality of Cyclodextrins in Encapsulation for Food Applications is a unique and essential reference on this increasingly important topic.
988			_aSpringer_BiomedLife_2021
650		7	_2embne _9140931 _aBiotecnología
700	1		_aHo, Thao M. _eeditor literario _4edt _4http://id.loc.gov/vocabulary/relators/edt _9680912
776	0	8	_iPrinted edition: _z9783030800550
776	0	8	_iPrinted edition: _z9783030800574
776	0	8	_iPrinted edition: _z9783030800581
856	4	0	_uhttps://go.openathens.net/redirector/universidadeuropea.es?url=https://doi.org/10.1007/978-3-030-80056-7 _zAcceso a este recurso digital (usuarios Universidad Europea de Madrid)
942			_2lcc _cLE
998			_b01/2022 _dz _eb _zSI