Microencapsulation in the Food Industry
eBook - ePub

Microencapsulation in the Food Industry

A Practical Implementation Guide

  1. 624 pages
  2. English
  3. ePUB (mobile friendly)
  4. Available on iOS & Android
eBook - ePub

Microencapsulation in the Food Industry

A Practical Implementation Guide

Book details
Table of contents
Citations

About This Book

Microencapsulation in the Food Industry: A Practical Implementation Guide, Second Edition continues to focus on the development of new microencapsulation techniques for researchers and scientists in the field. This practical reference combines the knowledge of new and novel processing techniques, materials and selection, regulatory aspects and testing and evaluation of materials. It provides application specific uses of microencapsulation as it applies to the food and nutraceutical industries. This reference offers unique solutions to some very specific product needs in the field of encapsulation.

This second edition highlights changes in the industry as a result of a field that has traversed from the micro scale level to nano-scaled encapsulation and includes two new chapters, one on regulatory, quality, process scale-up, packaging, and economics and the other on testing and quality control.

  • Includes new characterization methodologies to understand chemical and physical properties for functionality of the final microencapsulated material
  • Presents the latest research and developments in the area of nano-scale encapsulation and intelligent packaging
  • Provides new testing tools to assess products containing microencapsulated actives

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Yes, you can access Microencapsulation in the Food Industry by Robert Sobel in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher
Academic Press
Year
2022
ISBN
9780128225301
Edition
2
Topic
Technology & Engineering
Subtopic
Food Science
Index
Technology & Engineering

Table of contents

  1. Cover image
  2. Title page
  3. Table of Contents
  4. Copyright
  5. Dedication
  6. List of contributors
  7. About the editor
  8. Foreword
  9. Preface
  10. Chapter 1. Introduction to microencapsulation and controlled delivery in foods
  11. Chapter 2. Review of microencapsulation patent landscape for the food and beverage industries
  12. Chapter 3. Factors and mechanisms in microencapsulation
  13. Chapter 4. Applications of mass and heat transfer in microencapsulation processes
  14. Chapter 5. Overview of microencapsulation process technologies
  15. Chapter 6. Atomization and spray drying processes
  16. Chapter 7. New advances in spray-drying processes
  17. Chapter 8. Fluid bed coating-based microencapsulation
  18. Chapter 9. Extrusion-based microencapsulation for the food industry
  19. Chapter 10. Spheronization, granulation, pelletization, and agglomeration processes
  20. Chapter 11. Annular nozzle in laminar flow encapsulation processes
  21. Chapter 12. Monodispersed microencapsulation technologies
  22. Chapter 13. Microencapsulation by complex coacervation processes
  23. Chapter 14. Application of liposomes in the food industry
  24. Chapter 15. Nanoencapsulation in the food industry
  25. Chapter 16. Selection of materials for microencapsulation
  26. Chapter 17. Starch-based materials for microencapsulation
  27. Chapter 18. Use of milk proteins for encapsulation of food ingredients
  28. Chapter 19. Natural and clean label ingredients for microencapsulation
  29. Chapter 20. Gelatin and other proteins for microencapsulation
  30. Chapter 21. Hydrocolloids and gums as encapsulating agents
  31. Chapter 22. Fats and waxes in microencapsulation of food ingredients
  32. Chapter 23. Yeast cells and yeast-based materials for microencapsulation
  33. Chapter 24. Testing tools and physical, chemical, and microbiological characterization of microencapsulated systems
  34. Chapter 25. Stability characterization and sensory testing in food products containing microencapsulants
  35. Chapter 26. Regulatory considerations of encapsulation used in the food industry
  36. Chapter 27. Novel concepts and challenges of flavor microencapsulation
  37. Chapter 28. Flavor release and application in chewing gum and confections
  38. Chapter 29. Protection and delivery of probiotics for use in foods
  39. Chapter 30. Micro- and nanoencapsulation of omega-3 and other nutritional fatty acids: challenges and novel solutions
  40. Chapter 31. Microencapsulation of vitamins, minerals, and nutraceuticals for food applications
  41. Chapter 32. Development and scale-up of microencapsulation-based technology for multimicronutrient fortification of salt
  42. Chapter 33. Encapsulation for taste modification
  43. Chapter 34. Microencapsulated enzymes in food applications
  44. Chapter 35. Advances in lecithin-based nanoemulsions within the animal and human nutritional markets
  45. Index