Advances in Liposomal Technology in Food, Supplements and Nutraceuticals

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Advances in Liposomal Technology in Food, Supplements and Nutraceuticals is written by Sreerag Gopi and published by Royal Society of Chemistry. It's available with International Standard Book Number or ISBN identification 183767423X (ISBN 10) and 9781837674237 (ISBN 13).

Liposomal technology plays a significant role in encapsulation of various bioactive compounds to improve stability and bioavailability. Benefits have been seen in applying this technology to foods, supplements and nutraceuticals, particularly in industrial settings. This comprehensive book highlights recent research on liposomal technologies and their potential applications in these areas. Starting with an introduction and overview of liposome design, development and structure, exploration of the advantages and feasibility of liposomes in infant formulae, encapsulation of food relevant enzymes, vitamins, food preservatives and development of sport and exercise nutrition follow. The book discusses various preclinical and clinical studies and describes regulatory guidelines and protocols for utilization of liposomes in food science. Provided mainly for researchers and industrialists in the food and nutraceutical sectors, this book benefits those in multidisciplinary fields investigating the possibilities provided by the liposomal technology.