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Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritional effect. Delivery and controlled release systems are an essential way to achieve these aims. This important book reviews how to optimise these systems to maximise the health-promoting properties of food products.Opening chapters review factors affecting nutrient bioavailability and methods to test delivery system efficacy. Part two addresses materials used and specific techniques for delivery and release. The benefits and drawbacks of

Food additives. --- Functional foods. --- Bioactive compounds. --- Controlled release technology. --- Chemistry, Technical --- Coatings --- Biologically active compounds --- Compounds, Bioactive --- Compounds, Biologically active --- Compounds, Physiologically active --- Physiologically active compounds --- Chemicals --- Designer foods --- Medicinal food --- Medicinal foods --- Neutraceuticals --- Neutriceuticals --- Nutraceuticals --- Nutriceuticals --- Pharmafoods --- Food --- Additive compounds --- Additives, Food --- Chemical additives in food --- Enriched foods --- Engineering --- Food Science and Technology --- foods --- Nutritive value --- Nutrients --- Nutrient availability --- diet --- therapy