Encapsulation Technologies for Active Food Ingredients and Food Processing
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 flavour retention, mask ba
- PDF / 13,318,536 Bytes
- 402 Pages / 453.547 x 680.83 pts Page_size
- 81 Downloads / 258 Views
Encapsulation Technologies for Active Food Ingredients and Food Processing
Encapsulation Technologies for Active Food Ingredients and Food Processing
Nicolaas Jan Zuidam Viktor A. Nedovic´ ●
Editors
Encapsulation Technologies for Active Food Ingredients and Food Processing
Editors Nicolaas Jan Zuidam Unilever Research and Development Vlaardingen The Netherlands [email protected]
Viktor A. Nedovic´ Department of Food Technology and Biochemistry Faculty of Agriculture University of Belgrade Serbia [email protected]
ISBN 978-1-4419-1007-3 e-ISBN 978-1-4419-1008-0 DOI 10.1007/978-1-4419-1008-0 Springer New York Dordrecht Heidelberg London Library of Congress Control Number: 2009929702 © Springer Science+Business Media, LLC 2010 All rights reserved. This work may not be translated or copied in whole or in part without the written permission of the publisher (Springer Science+Business Media, LLC, 233 Spring Street, New York, NY 10013, USA), except for brief excerpts in connection with reviews or scholarly analysis. Use in connection with any form of information storage and retrieval, electronic adaptation, computer software, or by similar or dissimilar methodology now known or hereafter developed is forbidden. The use in this publication of trade names, trademarks, service marks, and similar terms, even if they are not identified as such, is not to be taken as an expression of opinion as to whether or not they are subject to proprietary rights. Printed on acid-free paper Springer is part of Springer Science+Business Media (www.springer.com)
Contents
1 Introduction............................................................................................. Nicolaas Jan Zuidam and Viktor A. Nedovic´ 2 Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them............................................ Nicolaas Jan Zuidam and Eyal Shimoni 3 Materials for Encapsulation................................................................... Christine Wandrey, Artur Bartkowiak, and Stephen E. Harding
1
3 31
4 Characterization Methods of Encapsulates.......................................... 101 Zhibing Zhang, Daniel Law, and Guoping Lian 5 Encapsulation of Aroma......................................................................... 127 Nicolaas Jan Zuidam and Emmanuel Heinrich 6 Microencapsulation of Fish Oil.............................................................. 161 Christiaan M. Beindorff and Nicolaas Jan Zuidam 7 Encapsulation of Iron and Other Micronutrients for Food Fortification.............................................................................. 187 Michael B. Zimmermann and Erich J. Windhab 8 Encapsulation of Carotenoids................................................................ 211 Henelyta S. Ribeiro, Heike P. Schuchmann, Robert Engel, Elke Walz, and Karlis Briviba 9 Encapsulation of Enzymes and Peptides............................................... 253 Gabrie M.H. Meesters 10 Encapsulation of Probiot
Data Loading...
