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Encapsulation Technologies for Active Food Ingredients and Food Processing

Previously published in hardcover
BuchKartoniert, Paperback
400 Seiten
Englisch
Springererschienen am30.11.20142010
Edited by two leading experts, this is a valuable reference for those working on food processing using immobilized cells or enzymes, and on delivery of food compounds via encapsulation. The emphasis is on strategy, since encapsulation technologies may change.mehr
Verfügbare Formate
BuchGebunden
EUR172,50
BuchKartoniert, Paperback
EUR160,49

Produkt

KlappentextEdited by two leading experts, this is a valuable reference for those working on food processing using immobilized cells or enzymes, and on delivery of food compounds via encapsulation. The emphasis is on strategy, since encapsulation technologies may change.
Details
ISBN/GTIN978-1-4899-8349-7
ProduktartBuch
EinbandartKartoniert, Paperback
Verlag
Erscheinungsjahr2014
Erscheinungsdatum30.11.2014
Auflage2010
Seiten400 Seiten
SpracheEnglisch
Gewicht629 g
IllustrationenXII, 400 p.
Artikel-Nr.33573222

Inhalt/Kritik

Inhaltsverzeichnis
Introduction Nicolaas Jan Zuidam & Viktor A. NedovicOverview of microencapsulates for use in food products or processes and methods to make them Nicolaas Jan Zuidam & Eyal Shimoni Materials for encapsulationChristine Wandrey, Artur Bartkowiak & Stephen E. Harding Characterisation methods of encapsulates:Zhibing Zhang, Daniel Law & Guoping Lian Encapsulation of aromaNicolaas Jan Zuidam & Emmanuel Heinrich Microencapsulation of omega-3 / fish oilChristiaan M. Beindorff and Nicolaas Jan ZuidamEncapsulation of iron and other micronutrients for food fortificationMichael B. Zimmermann & Erich J. Windhab Encapsulation of carotenoids Henelyta S. Ribeiro, Heike P. Schuchmann, Robert Engel, Elke Walz, Karlis BrivibaEncapsulation of enzymes and peptides Gabrie M.H. Meesters Encapsulation of probiotics for use in food productsVerica Manojlovic, Viktor A. Nedovic, Kasipathy Kailasapathy & Nicolaas Jan ZuidamBioprocess intensification of beer fermentation using immobilised cellsPieter Verbelen, Viktor A. Nedovic, Verica Manojlovic, Freddy Delvaux, Ida Leskosek-Cukalovic, Branko Bugarski & Ronnie WillaertImmobilisation of microbial cells for alcoholic and malo-lactic fermentation of wine and ciderYiannis Kourkoutas, Verica Manojlovic & Viktor A. NedovicImmobilisation of cells and enzymes for dairy or meat fermentation processesClaude P. Champagne, Byong H. Lee & Linda SaucierEncapsulates for food bioconversions and metabolite production< Véronique Breguet, Vojislav Vojinovic & Ian W. Marisonmehr

Autor


Dr. Nicolaas Jan (Klaas-Jan) Zuidam is leading the skillbase group Controlled Delivery of Food Actives´ and is a member of the management team of the Flavour Generation & Delivery department within Unilever Research and Development in Vlaardingen, The Netherlands. Since 1990, 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.

Dr. Viktor A. Nedovic is an associate professor at the Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Belgrade, Republic of Serbia. Since 1989, he has been working on immobilisation, co-immobilisation, encapsulation and bioreactor system design in the fields of food production and fermentation processes. He is an author of more than 70 peer-reviewed articles and book chapters. He has served as co-editor of two important books on cell immobilisation: Fundamentals of Cell Immobilisation Biotechnology (Kluwer Academic Publishers, 2004) and Applications of Cell Immobilisation Biotechnology (Springer, 2005).
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Herausgegeben:Zuidam, N.J.