Encapsulation Technologies for Active Food Ingredients and Food Processing
edited by Nicolaas Jan Zuidam

Encapsulation Technologies for Active Food Ingredients and Food Processing is a reference for those working on food processing using immobilized cells or enzymes and on delivery of food compounds via encapsulation.

This book provides a detailed overview of technologies for preparing and characterization of encapsulates for food active ingredients to be used in food products, food processing or food production. The book is aimed to inform people who work in the academia or R&D of companies on delivery of food compounds via encapsulation and on food processing using immobilized cells or enzymes, with both a limited and an advantaged knowledge of the field.

The structure of the book is according to the use of encapsulates for a specific application. Emphasis has been put to strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes.

The first part of the book reviews general technologies, food-grade materials and characterization methods for encapsulates.

The second part of the book, discusses encapsulates of active ingredients (i.e. aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications.

The last part of the book describes immobilization technologies of cells and enzymes for use within food fermentation processes (like beer, wine, dairy and meat) and food production (e.g., sugar conversion, production of organic acids or amino acids, and hydrolysis of triglycerides).

Contents

1. Introduction
2. Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them
3. Materials for Encapsulation
4. Characterization Methods of Encapsulates
5. Encapsulation of Aroma
6. Microencapsulation of Fish Oil
7. Encapsulation of Iron and Other Micronutrients for Food Fortification
8. Encapsulation of Carotenoids
9. Encapsulation of Enzymes and Peptides
10. Encapsulation of Probiotics for use in Food Products
11. Bioprocess Intensification of Beer Fermentation Using Immobilised Cells
12. Immobilization of Microbial Cells for Alcoholic and Malolactic Fermentation of Wine and Cider
13. Immobilization of Cells and Enzymes for Fermented Dairy or Meat Products
14. Encapsulates for Food Bioconversions and Metabolite Production

Index

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