Nanofood: Food production & processing 1
|
Xuebing
Xu
Professor, University of Aarhus |
The food theme will explore the ways in which nanotechnology is helping the food industry to enhance the nutritional value of food, improve quality and safety, and increase cost-effectiveness of production.
Contents
Submicron Systems in Functional Foods
|
Sergey
Melnikov
Lead Scientist, Unilever R&D |
Submicron Systems in Functional Foods: from Understanding of Food Digestion to Design of Innovative Products S.M. Melnikov*, E.C.M. Bouwens, L.M. Flendrig, H. Husken, H.T.W. van der Hijden, E.G. Pelan, A.K. Popp, J.W.M. Seijen ten Hoorn, K.P. Velikov Unilever Food and Health Research Institute Olivier van Noortlaan 120, 3133AT Vlaardingen, the Netherlands Unilever corporate mission is to add Vitality to the life of consumers, and industrial applications of innovative technologies play a central role in achieving this mission.
Evaluation of three food grade Proliposomes to encapsulate a commercial proteinase/peptidase preparation using microfluidization
|
Alice B.
Nongonierma
Research Officer, Teagasc Moorepark |
The aim of this study was to assess the suitability of Proliposome preparations (Lucas Meyer Cosmetics, France) to encapsulate a semi-purified commercial proteinase/peptidase preparation, Debritase DBP20 (Danisco, France) using a microfluidizer (M-110 EH-30, Microfluidics, USA). Three different proliposome preparations (C, S and Duo) were studied, differing in hydrophobicity and charge. The effect of extrinsic (microfluidization pressure and number of passes through the Microfluidizer) and intrinsic parameters (pH) upon the encapsulation efficiency was investigated.
