Encapsulation Technologies for Active Food Ingredients and Food Processing

Häftad, Engelska, 2014

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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.

Produktinformation

Utgivningsdatum2014-11-30
Mått155 x 235 x 23 mm
Vikt622 g
FormatHäftad
SpråkEngelska
Antal sidor400
FörlagSpringer-Verlag New York Inc.
ISBN9781489983497

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Dr. Nicolaas Jan (Klaas-Jan) Zuidam is leading the skillbase group ‘Controlled Delivery of Food Actives’ and is a member of the management team of the Flavour Generation & Delivery department within Unilever Research and Development in Vlaardingen, The Netherlands. Since 1990, he has been working on encapsulation, respectively, in the area of pharmaceutics, gene therapy, laundry and foods. He is an author of more than 35 peer-reviewed articles and book chapters, and holds 2 patents.Dr. Viktor A. Nedovic is an associate professor at the Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Belgrade, Republic of Serbia. Since 1989, he has been working on immobilisation, co-immobilisation, encapsulation and bioreactor system design in the fields of food production and fermentation processes. He is an author of more than 70 peer-reviewed articles and book chapters. He has served as co-editor of two important books on cell immobilisation: Fundamentals of Cell Immobilisation Biotechnology (Kluwer Academic Publishers, 2004) and Applications of Cell Immobilisation Biotechnology (Springer, 2005).

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.