Food Hydrocolloids as Encapsulating Agents in Delivery Systems
暫譯: 食品水膠體作為傳遞系統中的包埋劑

這本書探討了食品水膠體作為包埋生物活性成分的劑量。它詳細說明了水合速率控制不良、厚度、儲存期間黏度下降以及對微生物污染的易感性等挑戰。食品水膠體作為傳遞系統中的包埋劑簡要描述了各種新興生物材料，包括食品膠、澱粉、β-葡聚糖和蛋白質，這些材料在營養保健品傳遞系統的開發中作為壁材的潛在角色。此外，它還描述了納米傳遞系統的不同製造技術。

特色：

• 提供食品水膠體作為包埋劑的介紹

• 涵蓋澱粉及其衍生物作為傳遞系統

• 包括基於膠的傳遞系統

• 討論蛋白質傳遞系統的分類、分離和純化

這本書對於從事納米技術、聚合物化學和營養保健品傳遞等領域的食品科學家和藥物科學家，以及美國FDA、USDA和英國FSA監管機構的監管者和政府研究人員將會非常有幫助。

Dr. Adil Gani is currently faculty Department of Food Science and Technology, University of Kashmir, Srinagar, India. He received his Ph.D. (2008) degree from SHIST, Allahabad, India. He has been awarded with Fulbright fellowship for Research and Academic Excellence in USA, 2017-2018 to be availed at Cornell University, USA. His research interests include characterization of major components of food like proteins, starch, dietary fibre mainly β-glucan, encapsulation and targeted delivery of bioactive compounds like probiotics and phenolics through gastro-intestinal tract, development and characterization of active packaging films, fortification of bakery foods with protein concentrates, development of functional foods with anticancerous and antioxidant activity, nutraceutical potential of bioactive peptides. He has also been awarded "Young Scientist Award (Innovations in Research Carrer)" at ICFP-2018 in UAE. He is President of AFSTI (Association of Food Scientists and Technologists), Jammu and Kashmir Chapter (India), Life time member of Association of Food Scientists and Technologists India (AFSTI) and organizing committee member in "WORLD congress on cancer diagnosis, treatment and rehabilitations 2016" for the theme "Food and its Anticancer Properties". He has published more than 80 research and review articles in high impact journals of international reputation like Food Chemistry, Food Hydrocolloids, Carbohydrate polymers, Innovative Food Science and Technology, Royal society of Chemistry, etc. He has been actively working on targeted delivery of bioactive components using various encapsulating agents.

Prof. F.A. Masoodi is currently Dean School of Applied Sciences & Technology besides heading the Department of Food Science and Technology at the University of Kashmir, J&K, India After graduating in Agricultural Sciences, Prof. Masoodi obtained his higher education in Food Technology from some reputed agricultural institutes of India, which include GBPUAT, Pantnagar & PAU, Ludhiana. He remained associated with four universities of India as faculty member and played a pioneering role in establishing departments of Food Technology at University of Kashmir (India) and CCSHAU, Hisar Haryana (India). He has supervised eight Ph.D scholars so far besides guiding many students for their post graduate dissertations. He has published around 200 research articles besides 4 book chapters. His research work has earned him more than 2100 citations with h-index and i-10 index of 24 and 58, respectively. He has done a pioneering work on utilization of apple pomace, a byproduct of apple processing industry. He has attended and delivered lectures in numerous conferences and seminars. He also holds the membership of various academic bodies, viz: National Assessment and Accreditation Council (NAAC), Indian Council of Medical Research (ICMR) working group on micronutrients, Research Advisory Committee of National Dairy Research Institute (NDRI) Karnal and National Agri-food Biotechnological Institute of India (NABI), to mention a few. Besides, he has been the member of Expert Panel on Food Additives, Food Safety and Standards Authority of India (FSSAI), Ministry of Health, Govt. of India.

Umar Shah is a doctoral fellow of University Associate School of Molecular and Life Sciences, Curtin University, Australia. He did his Masters in Food Technology (2013), Amity University, Noida, India. His research interests include development of active Packaging, Nano films and edible coatings, quantitative and qualitative approaches of using food-processing technologies in parallel with knowledge in material properties (animal and plant based) in tailoring the functional and nutritional properties of the system.

Dr Asima is a INSPIRE faculty of the Department of Food Science and Technology, University of Kashmir, Srinagar, India. She received her Ph.D. (2017) degree from University of Kashmir, Srinagar, India. Her research interests include characterization of polysaccharides like starch, β-glucan, and pentosans, development of resistant starch, encapsulation and targeted delivery of bioactives, and development of active biodegradable packaging films. She is the Lifetime member of AFSTI (Association of Food Scientists &Technologists, India) and ASM (American Society for Microbiology, USA)

阿迪爾·甘尼博士目前是印度斯利那加喀什米爾大學食品科學與技術系的教職員。他於2008年獲得印度阿拉哈巴德SHIST的博士學位。他曾獲得2017-2018年美國富布萊特獎學金，以在美國康奈爾大學進行研究和學術卓越。他的研究興趣包括食品主要成分的特徵分析，如蛋白質、澱粉、膳食纖維（主要是β-葡聚糖）、生物活性化合物（如益生菌和酚類）的包埋及靶向傳遞，主動包裝薄膜的開發與特徵分析，烘焙食品的蛋白質濃縮物強化，具有抗癌和抗氧化活性的功能性食品的開發，以及生物活性肽的營養保健潛力。他還在阿聯酋的ICFP-2018獲得了“青年科學家獎（研究生涯創新）”。他是印度喀什米爾分會食品科學與技術協會（AFSTI）的會長，印度食品科學與技術協會（AFSTI）的終身會員，並在2016年“世界癌症診斷、治療與康復大會”中擔任主題為“食品及其抗癌特性”的組織委員會成員。他在《食品化學》、《食品水膠體》、《碳水化合物聚合物》、《創新食品科學與技術》、《皇家化學學會》等國際知名高影響力期刊上發表了超過80篇研究和評論文章。他一直積極從事使用各種包埋劑進行生物活性成分的靶向傳遞研究。

F.A. 馬蘇迪教授目前是印度喀什米爾大學應用科學與技術學院的院長，同時負責食品科學與技術系。在獲得農業科學學位後，馬蘇迪教授在印度一些知名農業學院獲得食品技術的高等教育，包括GBPUAT、潘特納加爾和PAU、盧迪亞納。他曾在印度四所大學擔任教職，並在喀什米爾大學（印度）和哈里亞納邦CCSHAU的食品技術系的建立中發揮了開創性作用。他至今已指導八名博士生，並指導許多學生的研究生論文。他發表了約200篇研究文章和4章書籍章節。他的研究工作使他獲得了超過2100次引用，h指數和i-10指數分別為24和58。他在利用蘋果加工產業的副產品蘋果渣方面做出了開創性工作。他參加並在多個會議和研討會上發表演講。他還是多個學術機構的成員，例如：國家評估與認證委員會（NAAC）、印度醫學研究委員會（ICMR）微量營養素工作組、國家乳品研究所（NDRI）研究諮詢委員會和印度國家農業食品生物技術研究所（NABI）等。此外，他還是印度食品安全標準管理局（FSSAI）食品添加劑專家小組的成員，隸屬於印度衛生部。

烏馬爾·沙赫是澳大利亞科廷大學分子與生命科學學院的博士研究生。他於2013年在印度諾伊達的阿米提大學獲得食品技術碩士學位。他的研究興趣包括主動包裝、納米薄膜和可食用塗層的開發，並在使用食品加工技術的定量和定性方法中，結合材料特性（動物和植物基）來調整系統的功能和營養特性。

阿西瑪博士是印度斯利那加喀什米爾大學食品科學與技術系的INSPIRE教職員。她於2017年獲得喀什米爾大學的博士學位。她的研究興趣包括多醣類（如澱粉、β-葡聚糖和戊聚糖）的特徵分析、抗性澱粉的開發、生物活性物質的包埋及靶向傳遞，以及主動生物可降解包裝薄膜的開發。她是印度食品科學與技術協會（AFSTI）和美國微生物學會（ASM）的終身會員。