
By N.J. Zuidam,Viktor Nedovic
Consumers want nutrition items which are tasty, fit, and handy. Encapsulation is a crucial strategy to meet those calls for through providing meals components on the correct time and correct position. for instance, encapsulates may perhaps let style retention, masks undesirable tasting or undesirable smelling parts, stabilize meals constituents, and elevate their bioavailability. Encapsulation can also be used to immobilize cells or enzymes within the creation of nutrients fabrics or items, akin to fermentation or metabolite creation.
This e-book presents an in depth evaluate of the encapsulation applied sciences to be had to be used in nutrients items, nutrients processing, and foodstuff construction. The e-book goals to notify those that paintings in academia or R&D approximately either the supply of nutrients compounds through encapsulation and foodstuff processing utilizing immobilized cells or enzymes. The constitution of the booklet is based on using encapsulates for a particular software. Emphasis is put on method, when you consider that encapsulation applied sciences may perhaps switch. such a lot chapters comprise program chances of the encapsulation applied sciences in particular nutrition items or strategies.
The first a part of the publication studies basic applied sciences, food-grade fabrics, and characterization tools for encapsulates.
The moment half discusses encapsulates of lively elements (e.g., aroma, fish oil, minerals, supplements, peptides, proteins, probiotics) for particular nutrients applications.
The final half describes immobilization applied sciences of cells and enzymes to be used inside foodstuff fermentation tactics (e.g., beer, wine, dairy, meat), and meals creation (e.g., sugar conversion, construction of natural acids or amino acids, hydrolysis of triglycerides).
Edited via top specialists within the box, Encapsulation applied sciences for meals lively components and foodstuff Processing may be a invaluable reference resource for these operating within the academia or nutrition undefined. The editors work in both industry or academia, they usually have introduced jointly during this ebook contributions from either fields.
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Encapsulation Technologies for Active Food Ingredients and Food Processing by N.J. Zuidam,Viktor Nedovic
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