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Encapsulation technologies for active food ingredients and food processing

Author: Nicolaas Jan Zuidam; Viktor Nedović
Publisher: New York : Springer, ©2010.
Edition/Format:   eBook : Document : EnglishView all editions and formats
Summary:
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, stabilize food ingredients and/or increase their bioavailability. Encapsulation may also be used to immobilise cells or  Read more...
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Genre/Form: Electronic books
Additional Physical Format: Print version:
Encapsulation technologies for active food ingredients and food processing.
New York ; London : Springer, 2009
(DLC) 2009929702
(OCoLC)428028578
Material Type: Document, Internet resource
Document Type: Internet Resource, Computer File
All Authors / Contributors: Nicolaas Jan Zuidam; Viktor Nedović
ISBN: 9781441910080 1441910085
OCLC Number: 567327887
Description: 1 online resource (x, 400 pages) : illustrations
Contents: 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.
Responsibility: Nicolaas Jan Zuidam, Viktor A. Nedović, editors.

Abstract:

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  Read more...

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