Bücher von David Julian McClements

The aim of this book is to highlight the many exciting advances being made in the science of foods, and to show their application for solving important problems related to the modern food supply, such as tackling chronic diseases, feeding a global population, reducing food waste, and creating healthier and tastier foods.

This book covers the formation, properties, characterization, and application of different kinds of colloidal delivery systems that can be utilized within the food industry, including surfactant-based, emulsion-based, and biopolymer-based systems. The book takes a traditional colloid science approach to the subject with particular emphasis on the practical aspects of formulation of particulate and emulsion-based delivery systems for pharmaceutical and food applications. It covers active ingredients drawn from proteins, carbohydrates, and lipids as well as mineral-based active ingredients. The book describes particle characteristics and explains mechanical particle fabrication methods.