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Encapsulation Technologies for Active Food Ingredients and Food Processing
Language: en
Pages: 402
Authors: N.J. Zuidam
Categories: Technology & Engineering
Type: BOOK - Published: 2009-10-30 - Publisher: Springer Science & Business Media

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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 a
Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals
Language: en
Pages: 639
Authors: Nissim Garti
Categories: Technology & Engineering
Type: BOOK - Published: 2012-10-19 - Publisher: Elsevier

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Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the
Spray Drying Techniques for Food Ingredient Encapsulation
Language: en
Pages: 315
Authors: C. Anandharamakrishnan
Categories: Technology & Engineering
Type: BOOK - Published: 2015-07-23 - Publisher: John Wiley & Sons

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Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this te
Nanoencapsulation Technologies for the Food and Nutraceutical Industries
Language: en
Pages: 636
Authors: Seid Mahdi Jafari
Categories: Technology & Engineering
Type: BOOK - Published: 2017-04-11 - Publisher: Academic Press

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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
Microencapsulation of Food Ingredients
Language: en
Pages: 276
Authors: Per Vilstrup
Categories: Food
Type: BOOK - Published: 2001 - Publisher: Woodhead Publishing Limited

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CONTENTS Microencapsulation: what it is and its purpose; Microcapsule characterisation: release kinetics/mechanism; Legal aspects; Single core encapsulation -fi