Microencapsulation and Microspheres for Food Applications book cover

Microencapsulation and Microspheres for Food Applications

Microencapsulation and Microspheres for Food Applications is a solid reflection of the latest developments, challenges, and opportunities in this highly expanding field. This reference examines the various types of microspheres and microcapsules essential to those who need to develop stable and impermeable products at high acidic conditions. It’s also important for novel design of slow releasing active compound capsules. Each chapter provides an in-depth account of controlled release technologies, evidence based abstracts, descriptions of chemical and physical principals, and key relevant facts relating to food applications. Written in an accessible manner, Microencapsulation and Microspheres for Food Applications is a must have resource for scientists, researchers and engineers.

Audience

Food Engineers and Bioengineers; Researchers and Professionals in microencapsulation industries and food biochemistry; grad students

Hardbound, 672 Pages

Published: October 2015

Imprint: Academic Press

ISBN: 978-0-12-800350-3

Contents

  • Part I: General overview of micocapsules and micospheres in food

    1) Microcapsules and microspheres in food; a general overview.

    Part II: Microcapsules and microspheres produced for application in food

    2) Microcapsules produced from zein

    3) Microcapsules with protein fibril reinforced shells

    4) Algate nanocapsules prepared by internal or external gelation with nanoparticles

    5) Microcapsules produced by complex coacervation,

    6) Cationic starch nanospheres

    7) Nanoemulsion based delivery systems

    8) Water-in-oil-in-water nanoencapsulation systems

    9) Engineering hydrogel microspheres for healthy and tasty foods

    10) Nanoliposomes, archaeosomes and nanocochleates for food applications

    Part III: Methods to analyse structure, release properties, and stability

    11) NMR and magnetic resonance imaging of microspheres

    12) Characterizing permeability and stability of microcapsules by dynamic NMR microscopy

    13) Determination of mechanical properties of microcapsules with colloidal probe AFM and microfluidics

    14) Computational methods for analyzing mechanical behavior and release properties of encapsulation systems

    15) Theoretical modeling of mechanical behavior and release properties of encapsulation systems

    Part IV: Microencapsulation of food components

    16) Microencapsulation of essential oils and essential oils using spray drying technology

    17) Microencapsulation of flaxseed oil

    18) Microencapsulation of linseed oil

    19)Encapsulation of probiotics in milk protein microcapsules

    20) Microencapsulation in bread

    21) Lipid Nanoparticles: delivery system for bioactive food componds

    22) Microencapsulation of aspartame

    23) Microencapsulation of food flavours

    24) Microencapsulation of grape seed extracts

    25) Microencapsulation of natural antioxidant pigments

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