Provides new and relevant information about food encapsulation technologies and delivery systems; Summarizes relevant industrial encapsulation technologies in food sector; Provides comprehensive information about existing and new carrier materials suitable for food applications; Shows the most important application of encapsulated biocatalysts and ingredients in food sector.

Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel trends in nutrition and health, functional and bioactive food, food engineering, food safety and quality and the food and feed market. This book will consist of contributions from various presenters at CEFood 2012, covering the major themes of this Congress. Chapters contributed by expert presenters from the 6th CEFood Congress of 2012 Highlights the novel technologies of food science Discusses the future of the food industry and food research

Since its inception in 2002, the Central European Food Congress (CEFood) has been a biannual meeting intended for food producers and distributors as well as researchers and educators to promote research, development, innovation and education within food science and technology in the Middle European region with a tight connection to global trends. The 6th CEFood, held in Novi Sad, Serbia, May 23-26, 2012, highlighted the novel technologies and traditional foods aimed at both the European and global markets. Specifically, CEFood 2012 focused on the latest progress in fundamental and applied food science, research and development, innovative technology, food ingredients, novel trends in nutrition and health, functional and bioactive food, food engineering, food safety and quality and the food and feed market. This book will consist of contributions from various presenters at CEFood 2012, covering the major themes of this Congress. Chapters contributed by expert presenters from the 6th CEFood Congress of 2012 Highlights the novel technologies of food science Discusses the future of the food industry and food research

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.

Cell Immobilisation Biotechnology Biotechnology is divided into two volumes. The first volume is dedicated to fundamental aspects of cell immobilisation while the second volume deals with the diverse applications of this technology.
The first volume, Fundamentals of Cell Immobilisation Biotechnology, comprises 26 chapters arranged into four parts:

• Materials for cell immobilisation/encapsulation,
• Methods and technologies for cell immobilisation/encapsulation,
• Carrier characterisation and bioreactor design, and
• Physiology of immobilised cells: techniques and mathematical modelling.

Cell immobilisation biotechnology is a multidisciplinary area, shown to have an important impact on many scientific subdisciplines including biomedicine, pharmacology, cosmetology, food and agricultural sciences, beverage production, industrial waste treatment, analytical applications, biologics production. "Cell Immobilisation Biotechnology" is an outcome of the editors intention to collate the extensive and widespread information on fundamental aspects and applications of immobilisation/encapsulation biotechnology into a comprehensive reference work and to provide an overview of the most recent results and developments in this domain.

Cell Immobilisation Biotechnology is divided into the two book volumes, FOBI 8A and FOBI 8B. The FOBI 8A volume, Fundamentals of Cell Immobilisation Biotechnology, is dedicated to fundamental aspects of cell immobilisation while the FOBI 8B volume, Applications of Cell Immobilisation Biotechnology, deals with diverse applications of this technology. This volume consists of 33 chapters that are arranged into 5 parts:

• Tissue engineering,
• Microencapsulation for disease treatment,
• Food and beverage applications,
• Industrial biochemical production,
• Environmental and agricultural applications.

Audience: This book is intended to cover the needs and to be the essential resource for both academic and industrial communities interested in cell immobilisation biotechnology. An integrated approach to "biological" and "engineering/technology" aspects is pursued to reach an even wider audience such as specialists in biomedicine, pharmacy, microbiology, biology, food technology, agriculture, environmental protection, chemical, biochemical and tissue engineering who seek a broad view on cell immobilisation/encapsulation applications.

Reviews:

"Selected experts in different fields have contributed to this volume. A large number of references are presented at the end of each chapter providing by this way an additional source of information. By its structure, this book is very useful to get a complete overview on various aspects of cell immibilisation/encapsulation applications. It is well adapted for beginners or confirmed scientists in cell immobilisation technology." A. Durieux and A. Van Landschoot in Cerevisia vol. 31, NI-2006.

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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 workin bothindustry or academia, and they have brought together in this book contributions from both fields."

Cell immobilisation biotechnology is a multidisciplinary area, shown to have an important impact on many scientific subdisciplines a" including biomedicine, pharmacology, cosmetology, food and agricultural sciences, beverage production, industrial waste treatment, analytical applications, biologics production. "Cell Immobilisation Biotechnology" is an outcome of the editorsa (TM) intention to collate the extensive and widespread information on fundamental aspects and applications of immobilisation/encapsulation biotechnology into a comprehensive reference work and to provide an overview of the most recent results and developments in this domain.

Cell Immobilisation Biotechnology is divided into the two book volumes, FOBI 8A and FOBI 8B. The FOBI 8A volume, Fundamentals of Cell Immobilisation Biotechnology, is dedicated to fundamental aspects of cell immobilisation while the FOBI 8B volume, Applications of Cell Immobilisation Biotechnology, deals with diverse applications of this technology. This volume consists of 33 chapters that are arranged into 5 parts:

• Tissue engineering,
• Microencapsulation for disease treatment,
• Food and beverage applications,
• Industrial biochemical production,
• Environmental and agricultural applications.

Audience: This book is intended to cover the needs and to be the essential resource for both academic and industrial communities interested in cell immobilisation biotechnology. An integrated approach to "biological" and "engineering/technology" aspects is pursued to reach an even wider audience such as specialists in biomedicine, pharmacy, microbiology, biology, food technology, agriculture, environmental protection, chemical, biochemical and tissue engineering who seek a broad view on cell immobilisation/encapsulation applications.

Reviews:

"Selected experts in different fields have contributed to this volume. A large number of references are presented at the end of each chapter providing by this way an additional source of information. By its structure, this book is very useful to get a complete overview on various aspects of cell immibilisation/encapsulation applications. It is well adapted for beginners or confirmed scientists in cell immobilisation technology." A. Durieux and A. Van Landschoot in Cerevisia vol. 31, NI-2006.

Cell Immobilisation Biotechnology Biotechnology is divided into two volumes. The first volume is dedicated to fundamental aspects of cell immobilisation while the second volume deals with the diverse applications of this technology.
The first volume, Fundamentals of Cell Immobilisation Biotechnology, comprises 26 chapters arranged into four parts:

• Materials for cell immobilisation/encapsulation,
• Methods and technologies for cell immobilisation/encapsulation,
• Carrier characterisation and bioreactor design, and
• Physiology of immobilised cells: techniques and mathematical modelling.