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Author: Shivani Pathania
Publisher: John Wiley & Sons
ISBN: 1119614740
Category : Technology & Engineering
Languages : en
Pages : 340
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Book Description
Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.
Author: Shivani Pathania
Publisher: John Wiley & Sons
ISBN: 1119614740
Category : Technology & Engineering
Languages : en
Pages : 340
Get Book
Book Description
Reviews innovative processing techniques and recent developments in food formulation, identification, and utilization of functional ingredients Food Formulation: Novel Ingredients and Processing Techniques is a comprehensive and up-to-date account of novel food ingredients and new processing techniques used in advanced commercial food formulations. This unique volume will help students and industry professionals alike in understanding the current trends, emerging technologies, and their impact on the food formulation techniques. Contributions from leading academic and industrial experts provide readers with informed and relevant insights on using the latest technologies and production processes for new product development and reformulations. The text first describes the basis of a food formulation, including smart protein and starch ingredients, healthy ingredients such as salt and sugar replacers, and interactions within the food components. Emphasizing operational principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure, pulsed electric field, ultrasound and supercritical fluid extraction. The final chapters discuss recent developments and trends in food formulation, from foods that target allergies and intolerance, to prebiotic and probiotic food formulation designed to improve gut health. A much-needed reference on novel sourcing of food ingredients, processing technologies, and application, this book: Explores new food ingredients as well as impact of processing on ingredient interactions Describes new techniques that improve the flavor and acceptability of functional food ingredients Reviews mathematical tools used for recipe formulation, process control and consumer studies Includes regulations and legislations around tailor-made food products Food Formulation: Novel Ingredients and Processing Techniques is an invaluable resource for students, educators, researchers, food technologists, and professionals, engineers and scientists across the food industry.
Author:
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Jennifer E. Norton
Publisher: John Wiley & Sons
ISBN: 1118597680
Category : Technology & Engineering
Languages : en
Pages : 328
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Book Description
Formulation Engineering of Foods provides an in-depth look at formulation engineering approaches to food processing and product development of healthier, higher-performance foods. Through the use of eye-catching examples, such as low fat and low calorie chocolate, and salt reduction strategies in products like cheese and sauces, the book is at once easy to relate to and innovative. Presenting new methods and techniques for engineering food products, this book is cutting edge and as food formulation is a new method of food science, this is a timely publication in the field. All three editors are based in the University of Birmingham, base of the largest Chemical Engineering-based food research group in the UK, incorporating research into structured foods, flavour delivery and food hygiene. Research in food processing is carried out in partnership with key companies such as Nestlé, Unilever and Cadbury, as well as through funding from research councils and DEFRA. Joint research and collaboration has been carried out with Food Science departments at Nottingham, Leeds and Reading.
Author: Hong Wen
Publisher: John Wiley & Sons
ISBN: 9781118060322
Category : Science
Languages : en
Pages : 376
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Book Description
This book describes the theories, applications, and challenges for different oral controlled release formulations. This book differs from most in its focus on oral controlled release formulation design and process development. It also covers the related areas like preformulation, biopharmaceutics, in vitro-in vivo correlations (IVIVC), quality by design (QbD), and regulatory issues.
Author: United States. Congress. House. Committee on Agriculture
Publisher:
ISBN:
Category : Agricultural laws and legislation
Languages : en
Pages : 1222
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Book Description
Author: Mark Gibson
Publisher: CRC Press
ISBN: 1420073184
Category : Medical
Languages : en
Pages : 560
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Book Description
Pharmaceutical Preformulation and Formulation: A Practical Guide from Candidate Drug Selection to Commercial Dosage Form reflects the mounting pressure on pharmaceutical companies to accelerate the new drug development and launch process, as well as the shift from developing small molecules to the growth of biopharmaceuticals. The book meets the need for advanced information for drug preformulation and formulation and addresses the current trends in the continually evolving pharmaceutical industry. Topics include: Candidate drug selection Drug discovery and development Preformulation predictions and drug selections Product design to commercial dosage form Biopharmaceutical support in formulation Development The book is ideal for practitioners working in the pharmaceutical arena—including R&D scientists, technicians, and managers—as well as for undergraduate and postgraduate courses in industrial pharmacy and pharmaceutical technology.
Author: Nunzio Denora
Publisher: MDPI
ISBN: 303650740X
Category : Science
Languages : en
Pages : 205
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Book Description
The development of paediatric medicines can be challenging since this is a different patient population with specific needs. A medicine designed for use in paediatric patients must consider the following aspects: patient population variability; the need for dose flexibility; route of administration; patient compliance; excipient tolerability. For example, the toxicity of excipients may differ in children compared to adults and children have different taste preferences. Globally, about 75% of drugs do not carry regulatory approval for use in children; worldwide, many medications prescribed for the treatment of paediatric diseases are used off-label, and less than 20% of package inserts have sufficient information for treating children. This book provides an update on both state-of-the-art methodology and operational challenges in paediatric formulation design and development. It aims at re-evaluating what is needed for more progress in the design and development of age-appropriate treatments for paediatric diseases, focusing on: formulation development; drug delivery design; efficacy, safety, and tolerability of drugs and excipients.
Author: Tingirikari Jagan Mohan Rao
Publisher: CRC Press
ISBN: 1000910911
Category : Medical
Languages : en
Pages : 338
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Book Description
Formulations, Regulations, and Challenges of Nutraceuticals focuses on various novel micro- and nanocarriers being employed in the formulation and delivery of nutraceutical ingredients to increase their efficacy, bioavailability, safety, and stability. It also highlights the current challenges and future strategies for the development of novel nutraceuticals and functional foods with enhanced health benefits. The focus is on the formulations and regulations. As compared to traditional drugs, there are no minimal regulations on nutraceutical products, which make them more market friendly. Since nutraceutical ingredients have no defined regulations at global level, they are not considered as medicine or therapeutic agents. Some countries have devised their own guidelines for regulating the usage of nutraceuticals, either as pharmaceutical ingredients or as food supplements. This volume addresses the need for common regulatory guidelines with important research on the production of stable and efficient nutraceutical formulations. The numerous regulatory frameworks being employed in Asia and European regulatory agencies in commercialization of nutraceutical products produced by manufacturing companies are discussed. Chapters examine the factors affecting the stability of nutraceuticals in food and gut environments by stressing the results generated from in vitro and in vivo studies and suggests good manufacturing practices to be followed for the development of nutraceuticals. Formulations, Regulations, and Challenges of Nutraceuticals will be valuable for upper-level students, faculty, nutraceutical researchers and practitioners, regulatory agencies, and those involved in the production and development of nutraceutical products.
Author: Ronald Snee
Publisher: SAS Institute
ISBN: 1629605328
Category : Computers
Languages : en
Pages : 294
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Book Description
This book is based on the authors' significant practical experience partnering with scientists to develop strategies to accelerate the formulation (mixtures) development process. The authors not only explain the most important methods used to design and analyze formulation experiments, but they also present overall strategies to enhance both the efficiency and effectiveness of the development process.
Author: M. Guo
Publisher: Elsevier
ISBN: 0857099159
Category : Technology & Engineering
Languages : en
Pages : 420
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Book Description
Since infant formula substitutes for human milk, its composition must match that of human milk as closely as possible. Quality control of infant formula is also essential to ensure product safety, as infants are particularly vulnerable food consumers. This book reviews the latest research into human milk biochemistry and best practice in infant formula processing technology and quality control. The most up to date reference on infant formula processing technology Reviews both human milk biochemistry and infant formula processing technology for broad and applied coverage Focusses exclusively on infant formulae
