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
| Main Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
New York ; London :
Springer ,
c2009
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| Subjects: |
Table of Contents:
- 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