Encapsulation technologies for active food ingredients and food processing

Edited by two leading experts, this is a valuable reference for those working on food processing using immobilized cells or enzymes, and on delivery of food compounds via encapsulation. The emphasis is on strategy, since encapsulation technologies may change

Bibliographic Details
Main Authors: Nedovic, Viktor (Author), Zuidam, Nicolaas Jan (Author)
Format: Book
Language:English
Published: New York ; London : Springer , c2009
Subjects:

MARC

LEADER 00000cam a2200000 7i4500
001 0000073133
005 20190829093000.0
008 110525s2009 nyu eng
020 |a 1441910077 (hardback : alk. paper) 
020 |a 9781441910073 (hardback : alk. paper) 
050 0 0 |a TP156.C64   |b E53 2009 
090 0 0 |a TP156.C64   |b E53 2009 
245 0 0 |a Encapsulation technologies for active food ingredients and food processing   |c Nicholas Jan Zuidam, Viktor Nedovic, editors 
260 |a New York ;   |a London :   |b Springer ,   |c c2009 
300 |a x, 400 p. :   |b ill. ;   |c 24 cm. 
504 |a Includes bibliographical references and index 
505 0 |a 1. Introduction -- 2. Overview of microencapsulates for use in food products or processes and methods to make them -- 3. Materials for encapsulation -- 4. Characterization methods of encapsulates -- 5. Encapsulation of aroma -- 6. Microencapsulation of fish oil -- 7. Encapsulation of iron and other micronutrients for food fortification -- 8. Encapsulation of carotenoids -- 9. Encapsulation of enzymes and peptides -- 10. Encapsulation of probiotics for use in food products -- 11. Bioprocess intensification of beer fermentation using immobilised cells -- 12. Immobilization of microbial cells for alcoholic and malolactic fermentation of wine and cider 13. Immobilization of cells and enzymes for dairy for fermented dairy meat products -- 14. Encapsulates for food bioconversions and metabolite production 
520 |a Edited by two leading experts, this is a valuable reference for those working on food processing using immobilized cells or enzymes, and on delivery of food compounds via encapsulation. The emphasis is on strategy, since encapsulation technologies may change 
650 0 |a Controlled release technology 
650 0 |a Food   |x Analysis 
650 0 |a Food   |x Packaging 
650 0 |a Microencapsulation 
700 1 |a Nedovic, Viktor ,   |e author 
700 1 |a Zuidam, Nicolaas Jan ,   |e author 
999 |a 1000139800   |b Book   |c OPEN SHELF (30 DAYS)   |e Tembila Campus