Right time, right place: bioactive delivery systems
|
|
|
- Gilbert Joel Berry
- 5 years ago
- Views:
Transcription
1 Right time, right place: bioactive delivery systems Zhigao Niu, Alejandra Acevedo-Fani & Ali Rashidinejad Science of Food Team Riddet Institute, Massey University
2 Developing High-Value Foods Food Systems & bioactive compounds Stability of bioactive compounds In vitro gastrointestinal behaviour Human trials Semi solid Solid Liquid Processing Storage Food matrix change Bioaccessibility To be done by the Health Platforms
3 Food Systems & Bioactive Compounds Selection criteria of Food Systems Healthy Fit for purpose Ready-to-eat Shelf life Bioactive compounds Rutin (Metabolic Health) Probiotics/kiwifruit fibre (Digestive Health) Short chain fatty acids (Immune Health)
4 Rutin: a Case Study Metabolic Health Platform identified a bioactive of interest (rutin) for formulating model food products for a human clinical trial in 18 Evaluated the state of art with regards to the delivery of rutin via food using the decision support system database Tested 5 types of delivery systems for compatibility with rutin and begun formulating model food products
5 Rutin Formulation challenges: - Poor solubility in both water ( 0.05 mg/ml, 70 C) and oil ( 1 mg/ml above 90 C) - Low bioavailability due to its poor solubility Flavonoid composed of a molecule of quercetin and a disaccharide rutinose Encapsulation systems Emulsions Liposomes Cyclodextrins Whey protein complexes Casein complexes
6 Novel Delivery System for Rutin Encapsulation Co-assembly of casein and rutin molecules Casein and Rutin (Soluble Complexes) (Co-precipitated complexes) Rutin Sodium caseinate
7 Rational Formulation of Food Prototypes for Metabolic Health Platform Formulation suitable for pre-diabetic participants Low sugar Low fat High protein Bioactive dose 500 mg of rutin / serve Main challenges in product development: - Achieve palatable products under these conditions - Overcome changes in the original food properties due to the presence of rutin Available in the market Rutin fortified juice 6 mg rutin / serve
8 Food Prototypes for Rutin Delivery Low-fat Yoghurts Selected for Metabolic Platform Protein beverages control encaps. free Protein bars control encapsulated rutin free rutin control encapsulated rutin free rutin Target: 500mg Rutin/Serve
9 Rutin-fortified Set-type Yoghurts Informal sensorial test (10 panellists) Sample Control Free rutin 500 mg Encapsulated rutin 500 mg Overall acceptability Acceptable Not acceptable Acceptable Undesired texture Unpleasant taste Changes in taste compared with control, but can improve with flavourings: Lemon Passion fruit Cappuccino
10 Rutin-fortified Set-type Yoghurts: Effect on the Quality Attributes Changes in the texture properties Appearance Free rutin Encap rutin Consistency (g.s) Control Free rutin 500 mg Encap rutin 500 mg
11 Schematic Representation of Rutin-fortified Yoghurt Network Encapsulated rutin Free rutin Rutin-loaded caseinate particles Casein micelles Free rutin Fat globules Insoluble crystals
12 Summary A new technology was developed for improving the dispersibility of rutin Three food prototypes were developed and tested for delivering high levels of rutin in an acceptable form for human consumption In discussion with the Metabolic Platform, low-fat yoghurts were selected for human trials Free rutin compromises the quality and sensorial attributes of yoghurts. This could be avoided using a delivery system Future directions Investigate bioaccessibility and bioavailability of rutin in fortified foods Apply a similar approach with the other bioactive compounds
13 Gastric Protection & Targeted Delivery Growing demand for healthy foods Oral delivery technology Chance to learn from Pharma - Solubility - Stability - Permeability
14 Strategies for Targeted Release: Delivery Systems Bioactive Compounds Hydrophobic Hydrophilic lipid Emulsion Some examples: - Polyphenol - Vitamin - Coenzyme (eg. CoQ10) - Therapeutic peptide - Omega-3 fatty acid - Short chain fatty acid Polyelectrolyte complex
15 Strategies to Improve Bioavailability Step 1 (accomplished): Step 2 (upcoming): Enterocyte Mucus layer Intestinal lumen Solubilisation Gastric protection Targeted release Mucodiffusion Enhanced cell penetration Blood circulation Non muco-diffusive particles Muco-diffusive particles Mouse intestinal tissue cryosections Blue: Cell nuclei Green: Drug delivery system K Maisel, et al., Nanomedicine, 16
16 Crossing Mucus Barrier Approach 1 (common in pharmaceutical area) Surface PEGylation of nanoparticles Approach 2 (new emerging) Mucolysis by fruit-derived enzymes Intestinal lumen Mucus layer Enterocyte Surface PEGylated Non-modified Mucolytic enzyme
17 Cell Permeability Enhancement Apical Apical side Intercellular Tight Junction (TJ) Permeation enhancer (eg. CS, C10, PARG) Bioactive Peptide compound drug Permeation enhancer Peptide Bioactive drug compound Food derived permeation enhancers: - Mid-chain fatty acids - Arginine rich peptides - Lysine rich peptides - Chitosan Caco-2 monolayer Caco-2 Monolayer Basolateral side Basolateral
18 Emulsions: From Trial-and-error to Rational Design Preliminary screening Rational design & optimization Optimal systems identified for: 1. Targeted release (Gastric stable) 2. Improved interaction with intestinal membrane (Multilayer coating)
19 Microstructures in Gastric/intestinal Conditions Emulsions based on Whey protein Unstable in gastric condition Modified starch Gastric protection Intestinal release Tween 80 Colon targeted delivery Water Gastric Intestinal
20 Emulsion Droplets Coated by Biopolymers Chitosan-coated emulsion droplets (1% lecithin + 1% Tween 80)
21 Polyelectrolyte Complexes: Preparation Polysaccharides: Pectin (-), Gum Arabic (-), Chitosan (+), etc. Materials Proteins/polypeptides: Whey protein (-), Lactoferrin (+), Polylysine (+), etc. Salts: Tripolyphosphate (-), cyclodextrin salts (-), etc. Anionic phase * Charge: at neutral ph (in water) Magnetic stirring Cationic phase Biocomplex
22 Screening: Lactoferrin - Pectin Complexes
23 Multi-biopolymer Layer Stabilized Lactoferrin Chitosan enveloped lactoferrin - pectin complexes (Lf: pectin mass ratio 4:1)
24 Summary Accomplished work: - A literature review on Pharma-inspired delivery systems & potential for food delivery - Screening & rational design of delivery systems - Gastric protection and intestinal targeted release Upcoming work (Collaborating with Digestive Health): - Interactions between delivery systems and intestinal mucus and enterocytes - Bioavailability & biodistribution in vivo
Development of Nutrient Delivery Systems: Ingredients & Challenges
Development of Nutrient Delivery Systems David Julian McClements and Hang Xiao Department of Food Science University of Massachusetts Development of Nutrient Delivery Systems: Ingredients & Challenges
An introduction to Liposomal Encapsulation Technology
An introduction to Liposomal Encapsulation Technology Mother Nature has the innate ability to solve problems through the most efficient and effective route possible. The problem of how to make an oil-soluble
The Use of Emulsion Technology for Bioactive Delivery in Foods
The Use of Emulsion Technology for Bioactive Delivery in Foods By: Dr. Lisa Zychowski Emulsion-based delivery systems for bioactives are often employed in both the food and pharmaceutical industry. Emulsions,
Biopharmaceutics Dosage form factors influencing bioavailability Lec:5
Biopharmaceutics Dosage form factors influencing bioavailability Lec:5 Ali Y Ali BSc Pharmacy MSc Industrial Pharmaceutical Sciences Dept. of Pharmaceutics School of Pharmacy University of Sulaimani 09/01/2019
CHAPTER 1 INTRODUCTION
1 CHAPTER 1 INTRODUCTION 1.1 Background and Rationale Thailand has become the world's largest exporter of canned tuna and largest importer of fresh and frozen tuna. Canned tuna exports accounted for 77%
Enhanced delivery methods for greater efficacy
On-Line Formulation Training - Anywhere In The World - Enhanced delivery methods for greater efficacy Belinda Carli Director, Institute of Personal Care Science Image showing absorbance in the outer stratum
Commercial Bulleting Aloe Flakes
Commercial Bulleting Aloe Flakes Be a Pioneer using Aloe Vera Flakes in food and beverage industry AMB s exclusive Aloe Flakes demonstrates superior solubility retaining the highest percentage of the benefical
Excipient Foods: Designing Food Matrices that Improve the Oral Bioavailability of Pharmaceuticals and Nutraceuticals
Excipient Foods: Designing Food Matrices that Improve the Oral Bioavailability of Pharmaceuticals and Nutraceuticals Journal: Manuscript ID: FO-REV-02-2014-000100.R1 Article Type: Review Article Date Submitted
Natencaps. Hoang Bao Ngoc PHAM University of Burgundy Laboratory Food and Biotechnology Process AgroSup Dijon Supervisor: Dr.
Natencaps Hoang Bao Ngoc PHAM University of Burgundy Laboratory Food and Biotechnology Process AgroSup Dijon Supervisor: Dr. Yves WACHE IFST conference 2014 Outline Natencaps Encapsulation technique Yeast
NANO LIPOSOMAL PRODUCTS NANO PRODUCTS
NANO LIPOSOMAL PRODUCTS Liposomes are most often composed of phospholipids, especially phosphatidylcholine, but may also include other lipids, such as eggphosphatidylethanolamine, so long as they are compatible
Nature Inspired Solutions for Improving Quality and Safety of Food
Nature Inspired Solutions for Improving Quality and Safety of Food N. Nitin Departments of Food Science and Technology And Biological and Agricultural Engineering University of California-Davis Key Challenges
The gallbladder. Bile secretion:
The gallbladder is a thin walled green muscular sac on the inferior surface of the liver. The gallbladder stores bile that is not immediately needed for digestion and concentrates it. When the muscular
Introduction of emulsions Effect of polysaccharides on emulsion stability Use of polysaccharides as emulsifier. Polysaccharides in Food Emulsions
1 Introduction of emulsions Effect of polysaccharides on emulsion stability Use of polysaccharides as emulsifier 2 Basic concepts of emulsions Interfacial tension (): the force that operates on an interface
Overcoming technological challenges associated with product development and reformulation: A nutritional perspective. Viren Ranawana Vassilios Raikos
Overcoming technological challenges associated with product development and reformulation: A nutritional perspective Viren Ranawana Vassilios Raikos Making healthier foods, and making foods healthier Why
Review of in vitro digestion models for rapid screening of emulsion-based systems
REVIEW www.rsc.org/foodfunction Food & Function Review of in vitro digestion models for rapid screening of emulsion-based systems David Julian McClements* and Yan Li Received 6th August 2010, Accepted
2- Minimum toxic concentration (MTC): The drug concentration needed to just produce a toxic effect.
BIOPHARMACEUTICS Drug Product Performance Parameters: 1- Minimum effective concentration (MEC): The minimum concentration of drug needed at the receptors to produce the desired pharmacologic effect. 2-
Strategies to reduce fat, NaCl and sugar intake without compromising taste
Strategies to reduce fat, NaCl and sugar intake without compromising taste F. Leal-Calderon Polytechnic Institute of Bordeaux University of Bordeaux Different emulsion types Oil-in-Water (O/W) Milk, Mayonnaise,
COPYRIGHTED MATERIAL. Contents. xiv xv xvi. About the authors Preface Acknowledgments
About the authors Preface Acknowledgments 1 Introduction to spray drying 1 1.1 Introduction 1 1.2 Stage 1: Atomization 2 1.2.1 Principle of atomization 3 1.2.2 Classification of atomizers 4 1.2.2.1 Rotary
Formulation of Redispersible Freeze-dried Emulsions. Gladness M. Manecka
Formulation of Redispersible Freeze-dried Emulsions Gladness M. Manecka 1 Introduction Stabilisation Destabilisation Oil Water Coalescence Flocculation Emulsifier + Homogenisation 2 Oil-in-water emulsion
TASTE THE DIFFERENCE
At SensoryEffects Ingredient Solutions, we collaborate alongside you in developing solutions to find new ways for you to enhance the sensory effects of your products. Our Flavor Systems product line includes
Faculty of Agriculture. University of Belgrade
Faculty of Agriculture University of Belgrade MICROENCAPSULATION MATERIALS USED FOR ENCAPSULATION ENCAPSULATION TECHNIQUES MICROENCAPSULATES IN FOOD PRODUCTS CONCLUSIONS Tool to improve delivery of bioactive
Digestive System Processes *
OpenStax-CNX module: m44742 1 Digestive System Processes * OpenStax This work is produced by OpenStax-CNX and licensed under the Creative Commons Attribution License 3.0 By the end of this section, you
APPLE OATS CHIA COOKIES
Baking APPLE OATS CHIA COOKIES omega-3 13% chia great taste high in protein and fiber all chia nutrients in a healthy snack Sweet apple oats Chia cookies snack application with: BENEFITS ADDED TO END-PRODUCT:
1.2 Nano- or microencapsulation as a rich source of delivery of functional components 3
1 Overview of Nano- and Microencapsulation for Foods 1 Hae-Soo Kwak 1.1 Introduction 1 1.2 Nano- or microencapsulation as a rich source of delivery of functional components 3 1.3 Wall materials used for
How to maximize fat energy? Swine. Poultry. Shrimp. Technical brochure about the molecular structure and mode of action of lysolecithins
Introduction «Lecithin and lysolecithin «Normal fat digestion «Mode of action lysolecithins «Conclusions «Swine Poultry Fish How to maximize fat energy? Shrimp Technical brochure about the molecular structure
MILK. Nutritious by nature. The science behind the health and nutritional impact of milk and dairy foods
MILK Nutritious by nature The science behind the health and nutritional impact of milk and dairy foods Dairy matrix effects It is increasingly recognised that the effects of milk and dairy foods on health
3.1.3 Lipids. Source: AQA Spec
alevelbiology.co.uk SPECIFICATION Triglycerides and phospholipids are two groups of lipid. Triglycerides are formed by the condensation of one molecule of glycerol and three molecules of fatty acid. A
CHM333 LECTURE 34: 11/30 12/2/09 FALL 2009 Professor Christine Hrycyna
Lipid Metabolism β-oxidation FA Acetyl-CoA Triacylglycerols (TAGs) and glycogen are the two major forms of stored energy in vertebrates Glycogen can supply ATP for muscle contraction for less than an hour
OCR (A) Biology A-level
OCR (A) Biology A-level Topic 2.2: Biological molecules Notes Water Water is a very important molecule which is a major component of cells, for instance: Water is a polar molecule due to uneven distribution
Cell Membrane Structure (1.3) IB Diploma Biology
Cell Membrane Structure (1.3) IB Diploma Biology Essential idea: The structure of biological membranes makes them fluid and dynamic http://www.flickr.com/photos/edsweeney/6346198056/ 1.3.1 Phospholipids
Insects as novel food ingredient
Insects as novel food ingredient Anne Louise Dannesboe Nielsen Team manager Food technology, DTI Insects in the food chain, Turku, 29/8-2017 Agenda About DTI food technology Insect as food Insects as ingredients
Uncovering Encapsulation Differences
Uncovering Encapsulation Differences All encapsulates are not created equal Dr. Jeff Elliott Balchem Western Technical Services Lipid encapsulation has proven to be a valuable tool to protect nutrients
FOOD. Why do we need food? What's in our food? There are 3 trace elements, Iron (Fe), Copper (Cu) and Zinc (Zn).
Why do we need food? FOOD 1. As a source of energy keeps our cells and us alive. 2. To make chemicals for our metabolic reactions. 3. As raw materials for growth and repair of our cells and body. What's
Reducing the calorie content of ingredients without compromising texture and flavour. Jenny Arthur, Head of Nutrition and Product Development
Reducing the calorie content of ingredients without compromising texture and flavour Jenny Arthur, Head of Nutrition and Product Development This document has been prepared solely for Food Matters Live
W H A T D O E S E M U L S I F I E D M E A N?
E M U L S I F I C A T I O N E M U L S I F I C A T I O N : S I Z E M A T T E R S E M U L S I F I C A T I O N U S E D B Y P H A R M A C E U T I C A L I N D U S T R Y B I O A V A I L A B I L I T Y O F E M
Human Complex Milk Lipids: Concentrations, benefits and the implications for Paediatric Nutrition
Human Complex Milk Lipids: Concentrations, benefits and the implications for Paediatric Nutrition Alastair MacGibbon, Bertram Fong, Angela Rowan and Paul McJarrow Fonterra Research and Development Centre,
What is next for science and R&D in terms of reformulation?
What is next for science and R&D in terms of reformulation? Dr Bettina Wolf Associate Professor in Biomaterials Science Division of Food Sciences The University of Nottingham Why add sugar, salt and fat
Ulrick&Short. Technical Briefing Replacing Milk Solids. starches flours fibres proteins. Technically the Best
Ulrick&Short Technically the Best Technical Briefing Replacing Milk Solids starches flours fibres proteins Ulrick&Short Technically the Best Replacing Milk Solids Milk solids are what is left after all
Essential Components of Food
Essential Components of Food The elements of life living things are mostly (98%) made of 6 elements: C carbon H hydrogen O oxygen P phosphorus N nitrogen S sulphur -each element makes a specific number
Innovations in Design: NIA-West. Missy Lowery, MSc Head of Integrated Marketing Capsugel, now a Lonza company 11/13/2017
Innovations in Design: NIA-West Missy Lowery, MSc Head of Integrated Marketing Capsugel, now a Lonza company 11/13/2017 1 Innovations in Design: How Do You Stand Out? If all other competitors are the same
Vegetables by Edible coatings."
"New Tendencies in Preservation of Fruits and Vegetables by Edible coatings." Laboratoire Maîtrise des Technologies Agro-Industrielles ( LMTAI ) Pôle sciences et Technologie - Université La Rochelle Presented
DESIGN AND DEVELOPMENT OF COLON TARGETED DRUG DELIVERY SYSTEM OF 5 FLUORURACIL & METRONIDAZOLE
1. Introduction: DESIGN AND DEVELOPMENT OF COLON TARGETED DRUG DELIVERY SYSTEM OF 5 FLUORURACIL & METRONIDAZOLE Oral controlled - release formulations for the small intestine and colon have received considerable
Carbohydrates and Lipids
Carbohydrates and Lipids Chapter 5: Macromolecules Macromolecules Smaller organic molecules join together to form larger molecules o macromolecules 4 major classes of macromolecules: o Carbohydrates o
Crystal Clear Solutions for Food, Health, Cosmetics & Pharma
AQUANOVA is a leading supplier of innovative liquid solutions ( solubilisates ) for a broad spectrum of well known raw materials and active substances (e.g. vitamins, fatty acids or phytoextracts). Completely
Delivery systems for nutraceuticals Enhanced bioavailability and improved functionality for lipophilic nutrients
Delivery systems for nutraceuticals Enhanced bioavailability and improved functionality for lipophilic nutrients Potential sales Current sales What is innovation in health? faster onset of action improved
Determination of bioavailability
Pharmaceutics 2 Bioavailability Bioavailability is the rate and extent to which an administered drug reaches the systemic circulation. For example, if 100 mg of a drug is administered orally and 70 mg
CALCIUM CASEINATE. What Is Casein?
CALCIUM CASEINATE A high quality milk protein that is Calcium Rich, manufactured from fresh pasteurized skimmed milk through precipitation of casein followed by neutralization and natural drying, which
Stabilisers INGREDIENTS. Acidified milk drinks. Premigum XLB Premigum XLB-8034 Premigum XLB Premigum XLB Premigum XLB-12054
INGREDIENTS Acidified milk drinks Stabilisers To stabilise acidified milk drinks, different ingredients such as pectin, soy fibre polysaccharides (soy soluble fibre) and some types of carboxy methyl cellulose
Enhanced molecular delivery anti-aging program
Enhanced molecular delivery anti-aging program What is LifePak Nano? A comprehensive nutritional wellness program delivering optimal amounts of essential and semiessential micro-and macro-nutrients typically
Enhanced molecular delivery anti-aging program
Enhanced molecular delivery anti-aging program What is LifePak Nano? A comprehensive nutritional wellness program delivering optimal amounts of essential and semi-essential essential micro- and macronutrients
Enhancing Bioavailability of Nutrients
Round Table Enhancing Bioavailability of Nutrients Yrjö H. Roos 1 April 2013 ESPCA/São Paulo School of Advanced Science Advances in Molecular Structuring of Food Materials Faculty of Animal Science and
Nutritional Oil Powder Series. Medium-Chain Triglyceride (MCT) Powder
Nutritional Oil Powder Series Medium-Chain Triglyceride (MCT) Powder Introduction Application Challenges for MCT Oil in Food Formulae Microencapsulation is the Solution Microencapsulated MCT Powder Summary
Summary and general discussion
Summary and general discussion Ingestion of contaminated soil can be an important route of exposure to soil-borne contaminants, especially for children (1). To estimate the health risk associated to this
Human Nutrition (IGCSE Biology Syllabus )
Human Nutrition (IGCSE Biology Syllabus 2016-2018) o Balanced diet: getting all the right nutrients in correct proportions o Diet related to: - Age - Gender - Activity - Pregnant women o Malnutrition:
4. ABSORPTION. Transport mechanisms. Absorption ABSORPTION MECHANISMS. Active transport. Active transport uses metabolic energy
4. ABSORPTION ABSORPTION MECHANISMS Once the digestive process is completed, the nutrients have to be transferred across the digestive tract epithelium into the intracellular space and eventually into
D9G : Oro-Mucosal Dosage Forms Development Background Paper
D9G : Oro-Mucosal Dosage Forms Development Background Paper Introduction This background paper is intended to provide a basic rationale for initial formulation efforts, and define some of the terminology
2013 Technology Snapshot Presentation
Sophisticated Solutions for Simplified Labels October 29-30, 2013 Hyatt Lodge, Oak Brook, Illinois, USA 2013 Technology Snapshot Presentation Clean Label & Acacia Gum By: Nexira Clean Label & Acacia Gum
Lab Activity 30. Digestive Enzymes. Portland Community College BI 233
Lab Activity 30 Digestive Enzymes Portland Community College BI 233 Cellular Reactions All molecular bonds have energy barriers that prevent spontaneous breakdown Enzymes lowering these activation energy
Flaxseed additive application in dairy products production
Available online at www.sciencedirect.com Procedia Food Science 1 (2011) 275 280 11 th International Congress on Engineering and Food (ICEF11) Flaxseed additive application in dairy products production
How to choose your culinary oil
How to choose your culinary oil 12 February 2014 There is an increasing variety of vegetable oils for cooking and food preparation. How do you decide which one to use? Considerations include taste, functional
FORMULATION DEVELOPMENT - A QbD Approach to Develop Extended Release Softgels
Seite 1 von 8 Share this story: Issue: April 2015, Posted Date: 3/30/2015 FORMULATION DEVELOPMENT - A QbD Approach to Develop Extended Release Softgels INTRODUCTION Soft gelatin capsules (softgels) continue
Emulsions. Purpose of emulsions and of emulsification:
Pharmacist Ghada Hamid Emulsions Emulsion is a dispersion in which the dispersed phase is composed of small globules of a liquid distributed throughout a vehicle in which it is immiscible. The dispersed
Chapter 15 Gastrointestinal System
Chapter 15 Gastrointestinal System Dr. LL Wang E-mail: wanglinlin@zju.edu.cn Rm 608, Block B, Research Building, School of Medicine, Zijingang Campus Pancreatic Secretion The exocrine cells in the pancreas
Vitalac Milk Replacer. Manufactured by. Local Distributor. Husbandry Purchased
Manufactured by Husbandry Purchased Calves Local Distributor Vitalac Milk Replacer The art of rearing Contact Agritech for product information www.agritech.ie Recommended husbandry for purchased calves
All living things are mostly composed of 4 elements: H, O, N, C honk Compounds are broken down into 2 general categories: Inorganic Compounds:
Organic Chemistry All living things are mostly composed of 4 elements: H, O, N, C honk Compounds are broken down into 2 general categories: Inorganic Compounds: Do not contain carbon Organic compounds
The Digestive System. 1- Carbohydrates 2- Proteins 3- Lipids 4- Water 5- Vitamins 6- Minerals 7- Fibers
I. Type of food: The Digestive System 1- Carbohydrates 2- Proteins 3- Lipids 4- Water 5- Vitamins 6- Minerals 7- Fibers 1- Carbohydrates: are energy foods (sugars). They are made of C,H, and O atoms. They
Lecture 01 Course Introduction and Food Constituents & Functions
Novel Technologies for Food Processing and Shelf Life Extension Prof. Hari Niwas Mishra Department of Agricultural and Food Engineering Indian Institute of Technology, Kharagpur Lecture 01 Course Introduction
What is food made of?
What is food made of? Food: Nutrients and Food Any substance that is ingested (eaten) and sustains life Meat, fish, nuts, fruits, vegetables, grain products, etc. Nutrients: Food is broken down into substances
Fundamentals of Pharmacology for Veterinary Technicians Chapter 4
(A) (B) Figure 4-1 A, B (C) FIGURE 4-1C The active transport process moves particles against the concentration gradient from a region of low concentration to a region of high concentration. Active transport
1.3.1 Function of Food. Why do we need food?
1.3.1 Function of Food Why do we need food? Need to know The Function of Food Three reasons for requiring food 2 Food is needed for: 1.Energy 2.Growth of new cells and Repair of existing cells, tissues,
PROJECT INTERIM PROGRESS REPORT
Date Received For Administrative Use Only PROJECT INTERIM PROGRESS REPORT 1. Project Title: Development of an oat based beverage rich in dietary fiber and protein 2. Project Start Date: (07/01/2016) 3.
the (st)art of growing
the (st)art of growing The art of rearing Emulsizym 4seasons Nukamel s range of whey-based milk replacers (CMR) is recommended for the stable and efficient rearing of dairy calves. The acidified milk replacers
COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
A23G COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF Confectionery products, chocolate, cocoa products, chewing
Abdulrahman Alhanbali. Lojayn Salah. Mohammad Khatatbeh. 1 P a g e
7 Abdulrahman Alhanbali Lojayn Salah Mohammad Khatatbeh 1 P a g e In this lecture we will talk about digestion and absorption of food in the alimentary tract. But first of all we have some important points
Chapter 4: Cell Membrane Structure and Function
Chapter 4: Cell Membrane Structure and Function Plasma Membrane: Thin barrier separating inside of cell (cytoplasm) from outside environment Function: 1) Isolate cell s contents from outside environment
Many drugs have both lipophilic and hydrophilic chemical substituents. Those drugs that are more lipid soluble tend to traverse cell membranes more
Lecture-4 Many drugs have both lipophilic and hydrophilic chemical substituents. Those drugs that are more lipid soluble tend to traverse cell membranes more easily than less lipid-soluble or more water-soluble
Wise Pasta Collection
Wise Pasta Collection The wise decision 01.09.2018. Products: Diet Collection Vegan Collection Sport Collection 2 Phone: +36-30/324-0404 The motivation to make the first pie in 2010 was to develop a food
I. Fluid Mosaic Model A. Biological membranes are lipid bilayers with associated proteins
Lecture 6: Membranes and Cell Transport Biological Membranes I. Fluid Mosaic Model A. Biological membranes are lipid bilayers with associated proteins 1. Characteristics a. Phospholipids form bilayers
1. Gastric Emptying Time Anatomically, a swallowed drug rapidly reaches the stomach. Eventually, the stomach empties its content in the small
Lecture-5 1. Gastric Emptying Time Anatomically, a swallowed drug rapidly reaches the stomach. Eventually, the stomach empties its content in the small intestine. Because the duodenum has the greatest
Importance of Nutrition
The EAT WELL Plate Canada s food guide Food pyramid Importance of Nutrition Energy for body metabolism (nerve impulses, contraction of muscles, repair and replacement of cells Raw materials for building
Crystal Clear Solutions for Food, Health, Cosmetics & Pharma
AQUANOVA is a leading supplier of innovative liquid solutions ( solubilisates ) for a broad spectrum of well known raw materials and active substances (e.g. vitamins, fatty acids or phytoextracts). AQUANOVA
Digestive System. Why do we need to eat? Growth Maintenance (repair tissue) Energy
Digestive System Why do we need to eat? Growth Maintenance (repair tissue) Energy Nutrients Nutrient = chemical that must be obtained by an organism from it s environment in order to survive; nutrients
Texturizing Solutions: Serving customers across categories
Texturizing Solutions: Serving customers across categories Starches Soy* Lecithin Hydrocolloids** FS Bakery Beverage Confectionery Convenience foods Dairy Fruit Infant and Baby food Meat Petfood native
Effect of Surfactants and Adjuvants on Postemergence Herbicide Efficacy
Effect of Surfactants and Adjuvants on Postemergence Herbicide Efficacy Dr. William B. McCloskey Cooperative Extension Weed Specialist Department of Plant Sciences University of Arizona Herbicide Uptake
Edible Films, Coatings & Processing Aids
Edible Films, Coatings & Processing Aids Mikal E. Saltveit Mann Laboratory, Department of Plant Sciences, University of California, Davis, CA 95616-8631 Use of Edible Films and Coatings Reduce water loss
and Characterisation
Microcapsule Design Considerations CSIRO FOOD AND NUTRITION and Characterisation Short Course on Micro- and Nano-encapsulation of Functional Ingredients in Food Products World Congress on Oils & Fats and
Define the terms biopharmaceutics and bioavailability.
Pharmaceutics Reading Notes Define the terms biopharmaceutics and bioavailability. Biopharmaceutics: the area of study concerning the relationship between the physical, chemical, and biological sciences
Organic Chemistry Worksheet
Organic Chemistry Worksheet Name Section A: Intro to Organic Compounds 1. Organic molecules exist in all living cells. In terms of biochemistry, what does the term organic mean? 2. Identify the monomer
EMULSIFIED PRODUCTS EMULSIFIED FAT-SOLUBLE NUTRIENTS
EMULSIFIED PRODUCTS EMULSIFIED FAT-SOLUBLE NUTRIENTS All emulsions are NOT created equal! A.D.P. Product Number: 1101 A.D.P. is a proven effective, patented formula. Utilizing micro-emulsification and
Subject Index. See for options on how to legitimately share published articles.
228 FLAVOR-FOOD INTERACTIONS Subject Index Downloaded via 148.251.232.83 on January 30, 2019 at 11:12:11 (UTC). See https://pubs.acs.org/sharingguidelines for options on how to legitimately share published
FISH BOVINE. Extraction. Purification. Raw Material
50 LAPI GELATINE 1966-2016 Collagen peptides are a versatile source of protein and an important element of healthy nutrition. Their nutritional and physiological properties promote the health of bones
Dry fractionation for sustainable production
Dry fractionation for sustainable production of functional legume pea ingredients Pascalle Pelgrom, Remko Boom, Maarten Schutyser Wageningen University Laboratory of Food Process Engineering Maarten.Schutyser@wur.nl
Dietary Fibre for a Healthy Diet
Dietary Fibre for a Healthy Diet Herbacel Classic Herbacel Classic Plus Herbacel AQ Plus Herbapekt LV Before the industrial revolution the main function of food was to serve as man s primary source of
Experiment notebook (This is completed before the tournament & impounded before competition begins.) notes front & back. Page protectors allowed.
ALL ABOUT DAIRY Regina Zibuck rzibuck@wayne.edu Experiment notebook (This is completed before the tournament & impounded before competition begins.) Lab task (outlined in the event rules) Written test
BEHAVIOUR OF EMULSIONS STABILIZED BY MAILLARD-BASED GLYCOCONJUGATES UNDER SIMULATED GASTROINTESTINAL CONDITIONS
BEHAVIOUR OF EMULSIONS STABILIZED BY MAILLARD-BASED GLYCOCONJUGATES UNDER SIMULATED GASTROINTESTINAL CONDITIONS U. Lesmes 1 and D. J. McClements 2 ABSTRACT 1 Department of Biotechnology and Food Engineering,
2.1.1 Biological Molecules
2.1.1 Biological Molecules Relevant Past Paper Questions Paper Question Specification point(s) tested 2013 January 4 parts c and d p r 2013 January 6 except part c j k m n o 2012 June 1 part ci d e f g
FOOD TECHNOLOGY CARBOHYDRATES
FOOD TECHNOLOGY CARBOHYDRATES FORMULA FOR CARBOHYDRATES CxH2Oy Carbohydrates can be split up into: Sugars Non Sugars Monosaccharides Disaccharides Simple Polysaccharides Complex Polysaccharides Glucose
SAM Teachers Guide Lipids and Carbohydrates
SAM Teachers Guide Lipids and Carbohydrates Overview Students will explore the structure and function of two of the four major macromolecules, lipids and carbohydrates. They will look specifically at the
The Chemical Building Blocks of Life. Chapter 3
The Chemical Building Blocks of Life Chapter 3 Biological Molecules Biological molecules consist primarily of -carbon bonded to carbon, or -carbon bonded to other molecules. Carbon can form up to 4 covalent
Biological Molecules
The Chemical Building Blocks of Life Chapter 3 Biological molecules consist primarily of -carbon bonded to carbon, or -carbon bonded to other molecules. Carbon can form up to 4 covalent bonds. Carbon may