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Microencapsulation in the Food Industry

Microencapsulation in the Food Industry
  • Author : Anilkumar G. Gaonkar
  • Publsiher : Elsevier
  • Release : 30 June 2014
  • ISBN : 0124047351
  • Pages : 590 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKMicroencapsulation in the Food Industry

Summary:
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 in the Food Industry

Microencapsulation in the Food Industry
  • Author : Anilkumar G. Gaonkar,Niraj Vasisht,Atul R. Khare,Robert Sobel
  • Publisher : Elsevier
  • Release : 30 June 2014
GET THIS BOOKMicroencapsulation in the Food Industry

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

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Application of Nano/Microencapsulated Ingredients in Food Products

Application of Nano/Microencapsulated Ingredients in Food Products
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 17 October 2020
GET THIS BOOKApplication of Nano/Microencapsulated Ingredients in Food Products

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

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Microencapsulation

Microencapsulation
  • Author : Fabien Salaün
  • Publisher : BoD – Books on Demand
  • Release : 02 October 2019
GET THIS BOOKMicroencapsulation

This book is intended to provide an overview and review of the latest developments in microencapsulation processes and technologies for various fields of applications. The general theme and purpose are to provide the reader with a current and general overview of the existing microencapsulation systems and to emphasize various methods of preparation, characterization, evaluation, and potential applications in various fields such as medicine, food, agricultural, and composites. The book targets readers, including researchers in materials science processing and/or formulation

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Encapsulations

Encapsulations
  • Author : Alexandru Grumezescu
  • Publisher : Academic Press
  • Release : 08 September 2016
GET THIS BOOKEncapsulations

Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as

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Microencapsulation and Microspheres for Food Applications

Microencapsulation and Microspheres for Food Applications
  • Author : Leonard M.C. Sagis
  • Publisher : Academic Press
  • Release : 10 August 2015
GET THIS BOOKMicroencapsulation and Microspheres for Food Applications

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,

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Encapsulation Technologies for Active Food Ingredients and Food Processing

Encapsulation Technologies for Active Food Ingredients and Food Processing
  • Author : N.J. Zuidam,Viktor Nedovic
  • Publisher : Springer Science & Business Media
  • Release : 30 October 2009
GET THIS BOOKEncapsulation Technologies for Active Food Ingredients and Food Processing

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

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Nanoencapsulation Technologies for the Food and Nutraceutical Industries

Nanoencapsulation Technologies for the Food and Nutraceutical Industries
  • Author : Seid Mahdi Jafari
  • Publisher : Academic Press
  • Release : 11 April 2017
GET THIS BOOKNanoencapsulation Technologies for the Food and Nutraceutical Industries

Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way, state-of-the-art details on techniques for nanoencapsulation of bioactive compounds in food and nutraceutical industries. The book addresses important modern technologies, including biopolymer based nano-particle formation techniques, formulation based processes, such as nano-liposomes and nano-emulsions, process based nano-encapsulation, such as electro-spinning and nano-spray drying, natural nano-carrier based processes, like casein and starch nano-particles, and other recent advances. This definitive reference manual is

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Microencapsulation of Food Ingredients

Microencapsulation of Food Ingredients
  • Author : Per Vilstrup
  • Publisher : Woodhead Publishing Limited
  • Release : 17 October 2021
GET THIS BOOKMicroencapsulation of Food Ingredients

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.

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Food Processing Technology

Food Processing Technology
  • Author : P J Fellows
  • Publisher : Woodhead Publishing
  • Release : 04 October 2016
GET THIS BOOKFood Processing Technology

Food Processing Technology: Principles and Practice, Fourth Edition, has been updated and extended to include the many developments that have taken place since the third edition was published. The new edition includes an overview of the component subjects in food science and technology, processing stages, important aspects of food industry management not otherwise considered (e.g. financial management, marketing, food laws and food industry regulation), value chains, the global food industry, and over-arching considerations (e.g. environmental issues and sustainability).

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Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals
  • Author : Nissim Garti,D. Julian McClements
  • Publisher : Elsevier
  • Release : 19 October 2012
GET THIS BOOKEncapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the development of future foods. Encapsulation technologies and delivery systems for food ingredients and nutraceuticals provides a comprehensive guide to current and emerging techniques. Part one provides an overview of key requirements for food ingredient and nutraceutical delivery systems, discussing challenges in system development and analysis of interaction with the human gastrointestinal tract. Processing technologies for encapsulation and delivery systems are

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Nano- and Microencapsulation for Foods

Nano- and Microencapsulation for Foods
  • Author : Hae-Soo Kwak
  • Publisher : John Wiley & Sons
  • Release : 02 April 2014
GET THIS BOOKNano- and Microencapsulation for Foods

Today, nano- and microencapsulation are increasingly beingutilized in the pharmaceutical, textile, agricultural and foodindustries. Microencapsulation is a process in which tiny particlesor droplets of a food are surrounded by a coating to give smallcapsules. These capsules can be imagined as tiny uniform spheres,in which the particles at the core are protected from outsideelements by the protective coating. For example, vitamins can beencapsulated to protect them from the deterioration they wouldundergo if they were exposed to oxygen. This book highlights

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Lipid-Based Nanostructures for Food Encapsulation Purposes

Lipid-Based Nanostructures for Food Encapsulation Purposes
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 03 August 2019
GET THIS BOOKLipid-Based Nanostructures for Food Encapsulation Purposes

Lipid-Based Nanostructures for Food Encapsulation Purposes, Volume Two in the Nanoencapsulation in the Food Industry series, reviews recent studies on the formulation and evaluation of different categories of lipid-based nano-carriers and discusses how lipid nanoencapsulation is a feasible technology for the food industry. This book covers nano-emulsions, nano-liposomes, nanostructured lipid carriers and surfactant nanoparticles. 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

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Nanotechnology Applications in Food

Nanotechnology Applications in Food
  • Author : Alexandru Grumezescu,Alexandra Elena Oprea
  • Publisher : Academic Press
  • Release : 22 February 2017
GET THIS BOOKNanotechnology Applications in Food

Nanotechnology Applications in Food: Flavor, Stability, Nutrition, and Safety is an up-to-date, practical, applications-based reference that discusses the advantages and disadvantages of each application to help researchers, scientists, and bioengineers know what and what not to do to improve and facilitate the production of food ingredients and monitor food safety. The book offers a broad spectrum of topics trending in the food industry, such as pharmaceutical, biomedical, and antimicrobial approaches in food, highlighting current concerns regarding safety, regulations, and the

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Spray Drying Techniques for Food Ingredient Encapsulation

Spray Drying Techniques for Food Ingredient Encapsulation
  • Author : C. Anandharamakrishnan,Padma Ishwarya S.
  • Publisher : John Wiley & Sons
  • Release : 23 July 2015
GET THIS BOOKSpray Drying Techniques for Food Ingredient Encapsulation

Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray

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Safety and Regulatory Issues of Nanoencapsulated Food Ingredients

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients
  • Author : Anonim
  • Publisher : Academic Press
  • Release : 03 July 2021
GET THIS BOOKSafety and Regulatory Issues of Nanoencapsulated Food Ingredients

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients, a volume in the Nanoencapsulation in the Food Industry series, discusses the safety and toxicity potential of food-relevant and edible nanostructures, along with legislation issued by different countries and organizations governing their safety. The book's chapters cover safety issues of nanocapsules in food matrices, their possible toxicity effects, and in vitro and in vivo assays which are explored to underline their impact. Authored by a team of global experts in the fields

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