Consumers prefer food products that are tasty, healthy, and
convenient. Encapsulation is an important way to meet these demands
by delivering food ingredients at the right time and right place.
For example, encapsulates may allow flavor retention, mask bad
tasting or bad smelling components, stabilize food ingredients, and
increase their bioavailability. Encapsulation may also be used to
immobilize cells or enzymes in the production of food materials or
products, such as fermentation or metabolite production. This book
provides a detailed overview of the encapsulation technologies
available for use in food products, food processing, and food
production. The book aims to inform those who work in academia or
R&D about both the delivery of food compounds via encapsulation
and food processing using immobilized cells or enzymes. The
structure of the book is according to the use of encapsulates for a
specific application. Emphasis is placed on strategy, since
encapsulation technologies may change. Most chapters include
application possibilities of the encapsulation technologies in
specific food products or processes. The first part of the book
reviews general technologies, food-grade materials, and
characterization methods for encapsulates. The second part
discusses encapsulates of active ingredients (e.g., aroma, fish
oil, minerals, vitamins, peptides, proteins, probiotics) for
specific food applications. The last part describes immobilization
technologies of cells and enzymes for use within food fermentation
processes (e.g., beer, wine, dairy, meat), and food production
(e.g., sugar conversion, production of organic acids or amino
acids, hydrolysis of triglycerides). 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 in both industry or academia, and they have brought together
in this book contributions from both fields.
General
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