Encapsulation and Controlled Release Technologies in Food Systems

The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health–promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main aspects. Firstly, it introduces the reader to novel encapsulation and controlled release technologies which have not yet been addressed by any existing book on this matter, and secondly, it offers an in–depth discussion on the impact of encapsulation and controlled release technologies on the bioavailability of health ingredients and other actives. In common with the first edition the book includes chapters written by distinguished authors and researchers in their respective areas of specialization. This book is designed as a reference for scientists and formulators in the food, nutraceuticals and consumer products industries who are looking to formulate new or existing products using microencapsulated ingredients. It is also a post–graduate text designed to provide students with an introduction to encapsulation and controlled release along with detailed coverage of various encapsulation technologies and their adaptability to specific applications. INDICE: 1 Introduction Jamileh Lakkis .2 Encapsulation of Edible Active Compounds using Supercritical Fluids Salima Varona, Ángel Martín and María José Cocero .3 Encapsulation via Complex Coacervation Curt Thies .4 Lyophilized Liposomes for Food Applications: Fundamentals, Processes and Potential Applications Taise Toniazzo and Samantha C. Pinho .5 Microencapsulation of Probiotics Thierry F. Vandamme, Gildas K. Gbassi, Trinh Lan Nguyen and Xiang Li .An overview of Techniques and Materials .6 Emulsions as delivery Systems in Foods Ingrid, A.M. Appleqvist, Matt Golding, Rob Vreeker and Nicolaas Jan Zuidam .7 Improved Solubilization and Bioavailability of Nutraceuticals in Nanosized self–Assembled Liquid Vehicles Nissim Gart, Eli Pinthus, Abraham Aserin and Aviram Spernath .8 Encapsulation and Controlled release in Bakery Applications Jamileh Lakkis .9 Confectionery Products as delivery Systems for Flavors, Health and Oral Care Actives Jamileh Lakkis .10 Assessing bioavailability and nutritional value of microencapsulated minerals Diego Moretti and Michael Zimmermann .11 Effects of Microencapsulation on Bioavailability of Fish Oil Omega–3 Fatty Acids Philip C.B. Christophersen, Mingshi Yang, and Huiling Mu .12 Innovative Applications of Micro and Nanoencapsulation in Food Packaging Murat Ozdemir and Tansel Kemerli

• ISBN: 978-1-118-73352-3
• Editorial: Wiley–Blackwell
• Encuadernacion: Cartoné
• Páginas: 408
• Fecha Publicación: 22/04/2016
• Nº Volúmenes: 1
• Idioma: Inglés