Nicolaas Jan Zuidam & Viktor A. Nedovic
Overview of microencapsulates for use in food products or processes and methods to make them
Nicolaas Jan Zuidam & Eyal Shimoni
Materials for encapsulation
Christine Wandrey, Artur Bartkowiak & Stephen E. Harding
Characterisation methods of encapsulates:
Zhibing Zhang, Daniel Law & Guoping Lian
Encapsulation of aroma
Nicolaas Jan Zuidam & Emmanuel Heinrich
Microencapsulation of omega-3 / fish oil
Christiaan M. Beindorff and Nicolaas Jan Zuidam
Encapsulation of iron and other micronutrients for food fortification
Michael B. Zimmermann & Erich J. Windhab
Encapsulation of carotenoids
Henelyta S. Ribeiro, Heike P. Schuchmann, Robert Engel, Elke Walz, Karlis Briviba
Encapsulation of enzymes and peptides
Gabrie M.H. Meesters
Encapsulation of probiotics for use in food products
Verica Manojlovic, Viktor A. Nedovic, Kasipathy Kailasapathy & Nicolaas Jan Zuidam
Bioprocess intensification of beer fermentation using immobilised cells
Pieter Verbelen, Viktor A. Nedovic, Verica Manojlovic, Freddy Delvaux, Ida Leskosek-Cukalovic, Branko Bugarski & Ronnie Willaert
Immobilisation of microbial cells for alcoholic and malo-lactic fermentation of wine and cider
Yiannis Kourkoutas, Verica Manojlovic & Viktor A. Nedovic
Immobilisation of cells and enzymes for dairy or meat fermentation processes
Claude P. Champagne, Byong H. Lee & Linda Saucier
Encapsulates for food bioconversions and metabolite production
< Véronique Breguet, Vojislav Vojinovic & Ian W. Marison
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.
A reference for those working on food processing using immobilized cells or enzymes and on delivery of food compounds via encapsulation