Abstract
This chapter introduces the basic properties, safety, inclusion effects of cyclodextrins (CDs) and applications in the food industry. CDs are very attractive materials with a unique structure and the simple function of inclusion of guest molecules shows a variety of effects. CDs have long been used for foods, as they are able to improve and stabilize the physical properties and flavor of food, and enhance the bioavailability of functional and nutraceutical ingredients.
| Original language | English |
|---|---|
| Title of host publication | Functionality of Cyclodextrins in Encapsulation for Food Applications |
| Editors | Thao Ho, Hidefumi Yoshii, Keiji Terao, Bhesh Bhandari |
| Place of Publication | Cham |
| Publisher | Springer |
| Publication date | 2021 |
| Pages | 1-15 |
| ISBN (Print) | 978-3-030-80055-0 |
| ISBN (Electronic) | 978-3-030-80056-7 |
| DOIs | |
| Publication status | Published - 2021 |
| MoE publication type | A3 Book chapter |
Fields of Science
- 416 Food Science
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