Release and Bioavailability of Nanoencapsulated Food Ingredients Nanoencapsulation in the Food Industry Series
Release and Bioavailability of Nanoencapsulated Food Ingredients, volume five in the Nanoencapsulationin the Food Industry series, reviews different release mechanisms of nanoencapsulated food ingredients. The book discusses mathematical and intelligent modeling of the release of bioactive agents from nano-vehicles to better understand their release mechanisms, while also covering different approaches for studying the release profile of these ingredients (such as in-vitro and in-vivo assays). Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title will be of great value to those engaged in various fields of nanoencapsulation.
Section 1: Mechanisms of bioactive release from nanoencapsulated food systems 1. Controlled release of nanoencapsulated food ingredients 2. Targeted release of nanoencapsulated food ingredients
Section 2: Different approaches for studying the release profile of nanoencapsulated food ingredients 3. In-vitro assays of nanoencapsulated food ingredients 4. In-vivo assays of nanoencapsulated food ingredients
Section 3: Modeling of release data from nanoencapsulated food ingredients 5. Mathematical release modeling of nanoencapsulated food ingredients by experimental models 6. Cellular automata technique for release modelling of nanoencapsulated food ingredients 7. Monte Carlo technique for release modelling of nanoencapsulated food ingredients 8. Intelligent release modeling of nanoencapsulated food ingredients by ANNs and ANFIS
Section 4: Bioavailability of nanoencapsulated food ingredients 9. Biological fate of nanoencapsulated food bioactives 10. Muco-adhesive delivery systems for nanoencapsulated food ingredients 11. Bioavailability analysis of nanoencapsulated food bioactives 12. Importance of release and bioavailability studies for nanoencapsulated food ingredients
academics, students, researchers, practitioners, and those who are working or interested in various fields of micro/nanoencapsulation of food, nutraceutical, and pharmaceutical ingredients particularly in the food and pharmaceutical areas.
- Thoroughly explores the different release mechanisms of nanoencapsulated food ingredients
- Examines the release of bioactive ingredients by in vitro and in vivo systems
- Discusses different approaches for modeling the release data of nanoencapsulated ingredients
Date de parution : 06-2020
Ouvrage de 508 p.
15x22.8 cm
Thème de Release and Bioavailability of Nanoencapsulated Food... :
Mots-clés :
Agent-based models; Artificial intelligence; Bioaccessibility; Bioactives; Bioavailability; Biological rate; Buccal dosage forms; Buccal drug delivery; Caco-2-cells; Cellular automata models; Colon; Computational fluid dynamics; Controlled release; Delivery systems; Design; Diffusion; Empirical; Encapsulation; Engineered nanostructures; Erosion; Food ingredients; Gastrointestinal tract; Genetic algorithms; In vitro; In vitro models; In vivo; Mathematical modeling; Mechanistic; Membrane transport; Model organisms; Monte Carlo simulation; Mucoadhesion analysis; Mucoadhesive; Mucoadhesive polymers; Nanocarriers; Nanodelivery systems; Nanoemulsions; Nanoencapsulation; Nanohydrogels; Nanoliposomes; Neural networks; Neuro-fuzzy integrated system; Nutraceuticals; Optimization; Probabilistic models; Release; Release mechanism; Release modeling; Release parameters; Release profile; Semiempirical; Small intestine; Solid lipid nanoparticles; Stomach; Swelling; Targeted delivery systems