Zuidam, N.J.
Encapsulation Technologies for Active Food Ingredients and Food Processing
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)
- Zuidam, N.J.
- Nedovic, Viktor
- Publisher
- Springer
- Publication year
- 2010
- Language
- en
- Edition
- 1
- Page amount
- 9 pages
- Category
- Natural Sciences
- Format
- Ebook
- eISBN (PDF)
- 9781441910080