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Zuidam, N.J.

Encapsulation Technologies for Active Food Ingredients and Food Processing

Zuidam, N.J. - Encapsulation Technologies for Active Food Ingredients and Food Processing, ebook

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ISBN: 9781441910080
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Table of contents

1. Introduction
Nicolaas Jan Zuidam, Viktor A. Nedović

2. Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them
Nicolaas Jan Zuidam, Eyal Shimoni

3. Materials for Encapsulation
Christine Wandrey, Artur Bartkowiak, Stephen E. Harding

4. Characterization Methods of Encapsulates
Zhibing Zhang, Daniel Law, Guoping Lian

5. Encapsulation of Aroma
Nicolaas Jan Zuidam, Emmanuel Heinrich

6. Microencapsulation of Fish Oil
Christiaan M. Beindorff, Nicolaas Jan Zuidam

7. Encapsulation of Iron and Other Micronutrients for Food Fortification
Michael B. Zimmermann, Erich J. Windhab

8. Encapsulation of Carotenoids
Henelyta S. Ribeiro, Heike P. Schuchmann, Robert Engel, Elke Walz, Karlis Briviba

9. Encapsulation of Enzymes and Peptides
Gabrie M. H. Meesters

10. Encapsulation of Probiotics for use in Food Products
Verica Manojlović, Viktor A. Nedović, Kasipathy Kailasapathy, Nicolaas Jan Zuidam

11. Bioprocess Intensification of Beer Fermentation Using Immobilised Cells
Pieter J. Verbelen, Viktor A. Nedović, Verica Manojlović, Freddy R. Delvaux, Ida Laskošek-Čukalović, Branko Bugarski, Ronnie Willaert

12. Immobilization of Microbial Cells for Alcoholic and Malolactic Fermentation of Wine and Cider
Yiannis Kourkoutas, Verica Manojlović, Viktor A. Nedović

13. Immobilization of Cells and Enzymes for Fermented Dairy or Meat Products
Claude P. Champagne, Byong H. Lee, Linda Saucier

14. Encapsulates for Food Bioconversions and Metabolite Production
Véronique Breguet, Vojislav Vojinovic, Ian W. Marison

Keywords: Chemistry, Food Science, Chemistry/Food Science, general, Biochemical Engineering, Biotechnology

Author(s)
 
Publisher
Springer
Publication year
2010
Language
en
Edition
1
Category
Natural Sciences
Format
Ebook
eISBN (PDF)
9781441910080

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