Encapsulation in Food Processing and Fermentation

ISBN-13: 9780367258313 / Angielski / Twarda / 2022 / 368 str.

Steva Levic; Victor Nedovic; Branko Bugarski

Opis

The book Encapsulation in food processing and fermentations provides new insights into food encapsulation processes. The chapters are organized in a manner that even readers who are not familiar with encapsulation will find the information of interest.

Spis treści

1. Introduction to Encapsulation Processes 2. Carrier Materials for Encapsulation 3. Encapsulation Techniques for Food Purposes 4. Industrial-scale Encapsulation Processes and Products 5. Methods for Analysis of Encapsulates 6. Controlled Release Systems for Food Application 7. Encapsulation of Plant Extracts 8. Alcoholic Beverages Produced by Immobilised Microorganisms 9. Encapsulated/Immobilized Biocatalysts for Production of Dairy Products 10. Encapsulation of Meat Product Ingredients and Influence on Product Quality 11. Encapsulation of Food Supplements 12. Nanoencapsulation in Food Technology 13. Safety, Standards and Regulations of Nanotechnology in Food