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

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

Frequently asked questions

Yes, you can cancel anytime from the Subscription tab in your account settings on the Perlego website. Your subscription will stay active until the end of your current billing period. Learn how to cancel your subscription.
At the moment all of our mobile-responsive ePub books are available to download via the app. Most of our PDFs are also available to download and we're working on making the final remaining ones downloadable now. Learn more here.
Perlego offers two plans: Essential and Complete
  • Essential is ideal for learners and professionals who enjoy exploring a wide range of subjects. Access the Essential Library with 800,000+ trusted titles and best-sellers across business, personal growth, and the humanities. Includes unlimited reading time and Standard Read Aloud voice.
  • Complete: Perfect for advanced learners and researchers needing full, unrestricted access. Unlock 1.4M+ books across hundreds of subjects, including academic and specialized titles. The Complete Plan also includes advanced features like Premium Read Aloud and Research Assistant.
Both plans are available with monthly, semester, or annual billing cycles.
We are an online textbook subscription service, where you can get access to an entire online library for less than the price of a single book per month. With over 1 million books across 1000+ topics, we’ve got you covered! Learn more here.
Look out for the read-aloud symbol on your next book to see if you can listen to it. The read-aloud tool reads text aloud for you, highlighting the text as it is being read. You can pause it, speed it up and slow it down. Learn more here.
Yes! You can use the Perlego app on both iOS or Android devices to read anytime, anywhere — even offline. Perfect for commutes or when you’re on the go.
Please note we cannot support devices running on iOS 13 and Android 7 or earlier. Learn more about using the app.
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.

Table of contents

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