Encapsulation Technologies for Active Food Ingredients and Food Processing

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Zuidam, N.J (Επιμελητής έκδοσης), Nedovic, Viktor (Επιμελητής έκδοσης)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: New York, NY : Springer New York, 2010.
• Θέματα: Chemistry.; Biotechnology.; Biochemical engineering.; Food > Biotechnology.; Food Science.; Chemistry/Food Science, general.; Biochemical Engineering.

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 flavour retention, mask bad tasting or bad smelling components, stabili...

Πίνακας περιεχομένων:

• Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them
• Materials for Encapsulation
• Characterization Methods of Encapsulates
• Encapsulation of Aroma
• Microencapsulation of Fish Oil
• Encapsulation of Iron and Other Micronutrients for Food Fortification
• Encapsulation of Carotenoids
• Encapsulation of Enzymes and Peptides
• Encapsulation of Probiotics for use in Food Products
• Bioprocess Intensification of Beer Fermentation Using Immobilised Cells
• Immobilization of Microbial Cells for Alcoholic and Malolactic Fermentation of Wine and Cider
• Immobilization of Cells and Enzymes for Fermented Dairy or Meat Products
• Encapsulates for Food Bioconversions and Metabolite Production.