e-book Encapsulation Technologies for Active Food Ingredients and Food Processing

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  1. Emerging Technologies in Hazardous Waste Management III?
  2. Microencapsulation of Bioactive Compounds - Food Marketing & Technology!
  3. References;
  4. Detailed Record.

Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. Encapsulation may also be used to immobilise cells or enzymes in the production of food materials or products, such as fermentation or metabolite production.


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  • This book provides a detailed overview of technologies for preparing and characterisation of encapsulates for food active ingredients to be used in food products, food processing or food production. The structure of the book is according to the use of encapsulates for a specific application.

    vsrartisan.com/components Emphasis has been put to strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes.

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    The first part of the book reviews general technologies, food-grade materials and characterization methods for encapsulates. The second part of the book, discusses encapsulates of active ingredients i.

    The last part of the book describes immobilization technologies of cells and enzymes for use within food fermentation processes like beer, wine, dairy and meat and food production e. Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry.

    The editors work either in industry or university, and they have brought together in this book contributions from both fields. Since , he has been working on encapsulation, respectively, in the area of pharmaceutics, gene therapy, laundry and foods. He is an author of more than 35 peer-reviewed articles and book chapters, and holds 2 patents. Viktor A. Since , he has been working on immobilisation, co-immobilisation, encapsulation and bioreactor system design in the fields of food production and fermentation processes.