Encapsulation and Controlled Release Technologies in Food Systems

Encapsulation and Controlled Release Technologies in Food Systems By
2007 | 242 Pages | ISBN: 0813828554 | PDF | 5 MB
In Encapsulation and Controlled Release Technologies in Food Systems, editor Lakkis has gathered a highly respected collection of expert contributors from industry and academia to highlight recent innovations in encapsulation and controlled release technologies in food systems. Unlike most recent publications which dealt exclusively with theoretical aspects of these technologies, this volume focuses mainly on devising effective and innovative applications in food systems in which these delivery vehicles operate. In addition, the book provides some emphasis on new opportunities that may arise from the development of new materials for the design and fabrication of delivery vehicles and carriers.Encapsulation and Controlled Release Technologies gives the reader a solid grasp of basic concepts of encapsulation technologies and their novel applications in food systems. Dr. Lakkis also presents novel possibilities of encapsulation and controlled release along with a discussion on future perspectives and economical implications of these technologies.Content: Chapter 1 Introduction (pages 1-11): Jamileh M. LakkisChapter 2 Improved Solubilization and Bioavailability of Nutraceuticals in Nanosized Self?Assembled Liquid Vehicles (pages 13-40): Nissim Garti, Eli Pinthus, Abraham Aserin and Aviram SpernathChapter 3 Emulsions as Delivery Systems in Foods (pages 41-81): Ingrid A.M. Appelqvist, Matt Golding, Rob Vreeker and Nicolaas Jan ZuidamChapter 4 Applications of Probiotic Encapsulation in Dairy Products (pages 83-112): Ming?Ju Chen and Kun?Nan ChenChapter 5 Encapsulation and Controlled Release in Bakery Applications (pages 113-133): Jamileh M. LakkisChapter 6 Encapsulation Technologies for Preserving and Controlling the Release of Enzymes and Phytochemicals (pages 135-147): Xiaoyong Wang, Yan Jiang and Qingrong HuangChapter 7 Microencapsulation of Flavors by Complex Coacervation (pages 149-170): Curt ThiesChapter 8 Confectionery Products as Delivery Systems for Flavors, Health, and Oral?Care Actives (pages 171-200): Jamileh M. LakkisChapter 9 Innovative Applications of Microencapsulation in Food Packaging (pages 201-211): Murat Ozdemir and Tugba CevikChapter 10 Marketing Perspective of Encapsulation Technologies in Food Applications (pages 213-233): Kathy Brownlie