Encapsulation Technologies for Active Food Ingredients and Food Processing - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Encapsulation Technologies for Active Food Ingredients and Food Processing write by N.J. Zuidam. This book was released on 2009-10-30. Encapsulation Technologies for Active Food Ingredients and Food Processing available in PDF, EPUB and Kindle. Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed overview of the encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia or R&D about both the delivery of food compounds via encapsulation and food processing using immobilized cells or enzymes. The structure of the book is according to the use of encapsulates for a specific application. Emphasis is placed on strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes. The first part of the book reviews general technologies, food-grade materials, and characterization methods for encapsulates. The second part discusses encapsulates of active ingredients (e.g., aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications. The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine, dairy, meat), and food production (e.g., sugar conversion, production of organic acids or amino acids, hydrolysis of triglycerides). Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work in both industry or academia, and they have brought together in this book contributions from both fields.
Encapsulation technologies for active food ingredients and food processing
Encapsulation technologies for active food ingredients and food processing - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Encapsulation technologies for active food ingredients and food processing write by . This book was released on 2010. Encapsulation technologies for active food ingredients and food processing available in PDF, EPUB and Kindle.
Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals
Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals write by Nissim Garti. This book was released on 2012-10-19. Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals available in PDF, EPUB and Kindle. Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques.Part one provides an overview of key requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Processing technologies for encapsulation and delivery systems are the focus of part two. Spray drying, cooling and chilling are reviewed alongside coextrusion, fluid bed microencapsulation, microencapsulation methods based on biopolymer phase separation, and gelation phenomena in aqueous media. Part three goes on to investigate physicochemical approaches to the production of encapsulation and delivery systems, including the use of micelles and microemulsions, polymeric amphiphiles, liposomes, colloidal emulsions, organogels and hydrogels. Finally, part four reviews characterization and applications of delivery systems, providing industry perspectives on flavour, fish oil, iron micronutrient and probiotic delivery systems.With its distinguished editors and international team of expert contributors, Encapsulation technologies and delivery systems for food ingredients and nutraceuticals is an authoritative guide for both industry and academic researchers interested in encapsulation and controlled release systems. Provides a comprehensive guide to current and emerging techniques in encapsulation technologies and delivery systems Chapters in part one provide an overview of key requirements for food ingredient and nutraceutical delivery systems, while part two discusses processing technologies for encapsulation and delivery systems Later sections investigate physicochemical approaches to the production of encapsulation and delivery systems and review characterization and applications of delivery systems
Encapsulation in Food Processing and Fermentation
Encapsulation in Food Processing and Fermentation - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Encapsulation in Food Processing and Fermentation write by Steva Lević. This book was released on 2022-08-18. Encapsulation in Food Processing and Fermentation available in PDF, EPUB and Kindle. Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to increase production and profit, and at the same time, consumers benefit from the choice of food products like never before. All this is possible only because of the innovations in the food sector. One of such innovations is encapsulation technology, which aims to preserve food quality, enhance the sensorial properties of food and increase the efficiency in food processing. This book discusses the uses of encapsulation technology in food practices and conventional processes and also highlights new directions in food processing. In the introductory chapters’ review of encapsulation technologies, carrier materials and criteria for their selection, analytical methods for characterisation of encapsulated products and some aspects of product design and process optimisation. The most important achievements of encapsulation technology in the food sector are reviewed in the later chapters related to encapsulation of food ingredients, food biocatalysts and examples of usage of encapsulated active ingredients in the dairy and meat industry, beverage production, etc. In addition, the implementation of nanotechnology in the food sector is reviewed, emphasizing the most important materials and technologies for the production of nanoencapsulates. The book is a valuable source of information on encapsulation technology, for academia and industry, especially the food sector, with the aim of enhancing knowledge transfer.
Spray Drying Techniques for Food Ingredient Encapsulation
Spray Drying Techniques for Food Ingredient Encapsulation - read free eBook in online reader or directly download on the web page. Select files or add your book in reader. Download and read online ebook Spray Drying Techniques for Food Ingredient Encapsulation write by C. Anandharamakrishnan. This book was released on 2015-07-23. Spray Drying Techniques for Food Ingredient Encapsulation available in PDF, EPUB and Kindle. Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, i.e., nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.
