Microencapsulation In The Food Industry

Author: Anilkumar G. Gaonkar
Editor: Elsevier
ISBN: 0124047351
File Size: 60,73 MB
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Microencapsulation is being used to deliver everything from improved nutrition to unique consumer sensory experiences. It’s rapidly becoming one of the most important opportunities for expanding brand potential. Microencapsulation in the Food Industry: A Practical Implementation Guide is written for those who see the potential benefit of using microencapsulation but need practical insight into using the technology. With coverage of the process technologies, materials, testing, regulatory and even economic insights, this book presents the key considerations for putting microencapsulation to work. Application examples as well as online access to published and issued patents provide information on freedom to operate, building an intellectual property portfolio, and leveraging ability into potential in licensing patents to create produce pipeline. This book bridges the gap between fundamental research and application by combining the knowledge of new and novel processing techniques, materials and selection, regulatory concerns, testing and evaluation of materials, and application-specific uses of microencapsulation. Practical applications based on the authors’ more than 50 years combined industry experience Focuses on application, rather than theory Includes the latest in processes and methodologies Provides multiple "starting point" options to jump-start encapsulation use

Microencapsulation Of Food Ingredients

Author: Per Vilstrup
Editor: Woodhead Publishing Limited
ISBN:
File Size: 36,58 MB
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CONTENTS Microencapsulation: what it is and its purpose; Microcapsule characterisation: release kinetics/mechanism; Legal aspects; Single core encapsulation -filmcoating; liposomes in the food industry and centrifugal coextrusion encapsulation; Multiple core encapsulation- encapsulation materials; the spray drying of food ingredients; modified spray congealing/spray drying of aqueous dispersions; microencapsulation and alginate; extrusion technology and microencapsulation.

Microencapsulation And Microspheres For Food Applications

Author: Leonard M.C. Sagis
Editor: Academic Press
ISBN: 0128004185
File Size: 24,91 MB
Format: PDF
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Microencapsulation and Microspheres for Food Applications is a solid reflection on the latest developments, challenges, and opportunities in this highly expanding field. This reference examines the various types of microspheres and microcapsules essential to those who need to develop stable and impermeable products at high acidic conditions. It’s also important for the novel design of slow releasing active compound capsules. Each chapter provides an in-depth account of controlled release technologies, evidence based abstracts, descriptions of chemical and physical principals, and key relevant facts relating to food applications. Written in an accessible manner, the book is a must have resource for scientists, researchers, and engineers. Discusses the most current encapsulation technology applied in the food industry, including radiography, computed tomography, magnetic resonance imaging, and dynamic NMR microscopy Presents the use of microsphere immunoassay for mycotoxins detection Covers a broad range of applications of microcapsules and microspheres, including food shelf-life, pesticides for crop protection, and nanoencapsulated bacteriophage for food safety

Application Of Nano Microencapsulated Ingredients In Food Products

Author:
Editor: Academic Press
ISBN: 0128165197
File Size: 17,86 MB
Format: PDF, Kindle
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Application of Nano/Microencapsulated Ingredients in Food Products, a volume in the Nanoencapsulation in the Food Industry series, presents applications of nano/micro-encapsulated ingredients such as vitamins, minerals, flavors, colorants, enzymes, probiotics antioxidants and many other bioactive components in different groups of food products. Each chapter explores nano/microencapsulated ingredients in food products, including beverages, cereal flours and bakery products, meat, oils and fats, salt, spices and seasonings, functional supplements, and in chewing gum. In addition, the book explores active food packaging and edible coatings with nano/microencapsulated ingredients. Authored by a team of global experts in the fields of nano and microencapsulation of food, nutraceutical and pharmaceutical ingredients, this title is of great value to those engaged in the various fields of nanoencapsulation. Clarifies which nanoencapsulated ingredients can be applied for different food products Thoroughly explores the influence of nanoencapsulated ingredients on the qualitative properties of different food products

Functional Food Ingredients And Nutraceuticals

Author: John Shi
Editor: CRC Press
ISBN: 9781420004076
File Size: 58,86 MB
Format: PDF, ePub
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A growing awareness of the contributions that functional foods, bioactive compounds, and nutraceuticals make to health is creating a tremendous market for these products. In order for manufacturers to match this demand with stable, high volume production while maintaining defined and reliable composition, they must have ready access to the very lat

Indian Food Industry

Author:
Editor:
ISBN:
File Size: 40,58 MB
Format: PDF
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Biotechnology In The Food Industry

Author:
Editor: Blenheim Online Publications
ISBN:
File Size: 41,95 MB
Format: PDF, ePub
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Innovation Of Food Production Systems

Author: W. M. F. Jongen
Editor: Wageningen Academic Pub
ISBN:
File Size: 12,23 MB
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Consequently, product innovation should be considered in this context.

Gum Technology In The Food Industry

Author: Martin Glicksman
Editor:
ISBN:
File Size: 59,29 MB
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Food Microstructure

Author:
Editor:
ISBN:
File Size: 79,12 MB
Format: PDF, Docs
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Microencapsulated Multi Enzyme Systems To Produce Flavors And Recycle Cofactors

Author: Steven Douglas Braun
Editor:
ISBN:
File Size: 66,30 MB
Format: PDF, Mobi
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Odor Color Interactions Of Microencapsulated Fragrance Strips And Of Solutions

Author: Deborah Ann Vargo
Editor:
ISBN:
File Size: 54,73 MB
Format: PDF, Mobi
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Microencapsulation Of Cheese Ripening Systems In Milkfat

Author: Edward Lawrence Magee
Editor:
ISBN:
File Size: 17,68 MB
Format: PDF, ePub, Mobi
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Food Structure

Author:
Editor:
ISBN:
File Size: 72,59 MB
Format: PDF, Kindle
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The Flavour Industry

Author:
Editor:
ISBN:
File Size: 38,68 MB
Format: PDF, Mobi
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Food Australia

Author:
Editor:
ISBN:
File Size: 68,85 MB
Format: PDF
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Encapsulation Technologies For Active Food Ingredients And Food Processing

Author: N.J. Zuidam
Editor: Springer Science & Business Media
ISBN: 9781441910080
File Size: 64,54 MB
Format: PDF
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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.

Food Processing Industry

Author:
Editor:
ISBN:
File Size: 53,24 MB
Format: PDF, ePub, Docs
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