Encapsulated And Powdered Foods
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Encapsulated And Powdered Foods
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Author : Charles Onwulata
language : en
Publisher: CRC Press
Release Date : 2005-05-26
Encapsulated And Powdered Foods written by Charles Onwulata and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-05-26 with Technology & Engineering categories.
Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the uses of food powder as well as the physical, chemical, and functional properties of particular food powders, such as milk, cocoa, salts, and sugars. The author describes the powder manufacturing processe
Encapsulation Technologies For Active Food Ingredients And Food Processing
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Author : N.J. Zuidam
language : en
Publisher: Springer Science & Business Media
Release Date : 2009-10-30
Encapsulation Technologies For Active Food Ingredients And Food Processing written by N.J. Zuidam and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-10-30 with Technology & Engineering categories.
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 flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed overview of the encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia or R&D about both the delivery of food compounds via encapsulation and food processing using immobilized cells or enzymes. The structure of the book is according to the use of encapsulates for a specific application. Emphasis is placed on 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 discusses encapsulates of active ingredients (e.g., aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications. The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine, dairy, meat), and food production (e.g., sugar conversion, production of organic acids or amino acids, hydrolysis of triglycerides). Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work in both industry or academia, and they have brought together in this book contributions from both fields.
Food Powders
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Author : Enrique Ortega-Rivas
language : en
Publisher: Springer Science & Business Media
Release Date : 2006-04-04
Food Powders written by Enrique Ortega-Rivas and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2006-04-04 with Technology & Engineering categories.
This useful reference is the first book to address key aspects of food powder technology. It assembles organized and updated information on the physical properties, production, and functionality of food powder, previously unavailable in book form.
Basic Protocols In Encapsulation Of Food Ingredients
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Author : Andrea Gomez-Zavaglia
language : en
Publisher: Springer Nature
Release Date : 2021-11-18
Basic Protocols In Encapsulation Of Food Ingredients written by Andrea Gomez-Zavaglia and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-11-18 with Technology & Engineering categories.
This volume provides a comprehensive introduction into methods and procedures on encapsulation of sensitive food nucleus. Chapters guide readers through different strategies to encapsulate bioactive compounds and cells. Additionally, chapters will detail methods on three major issues; the nucleus to be encapsulated, the carrier material, and the encapsulation technique. Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients aims to give guidance on encapsulation techniques and an understanding on tools, materials, and supplies to implement innovative approaches.
Applications Of Encapsulation And Controlled Release
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Author : Munmaya K. Mishra
language : en
Publisher: CRC Press
Release Date : 2019-09-18
Applications Of Encapsulation And Controlled Release written by Munmaya K. Mishra and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-09-18 with Medical categories.
The field of encapsulation, especially microencapsulation, is a rapidly growing area of research and product development. Applications of Encapsulation and Controlled Release offers a broad perspective on a variety of applications and processes, including, up-to-date research, figures, tables, illustrations, and references. Written at a level comprehensible to non-experts, it is a rich source of technical information and current practices in research and industry.
Microencapsulation In The Food Industry
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Author : Robert Sobel
language : en
Publisher: Elsevier
Release Date : 2014-06-30
Microencapsulation In The Food Industry written by Robert Sobel and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-06-30 with Technology & Engineering categories.
Microencapsulation is being used to deliver everything from improved nutrition to unique consumer sensory experiences. It's rapidly becoming one of the most important opportunities for expanding brand potential. Microencapsulation in the Food Industry: A Practical Implementation Guide is written for those who see the potential benefit of using microencapsulation but need practical insight into using the technology. With coverage of the process technologies, materials, testing, regulatory and even economic insights, this book presents the key considerations for putting microencapsulation to work. Application examples as well as online access to published and issued patents provide information on freedom to operate, building an intellectual property portfolio, and leveraging ability into potential in licensing patents to create produce pipeline. This book bridges the gap between fundamental research and application by combining the knowledge of new and novel processing techniques, materials and selection, regulatory concerns, testing and evaluation of materials, and application-specific uses of microencapsulation. - Practical applications based on the authors' more than 50 years combined industry experience - Focuses on application, rather than theory - Includes the latest in processes and methodologies - Provides multiple "starting point" options to jump-start encapsulation use
Spray Drying Techniques For Food Ingredient Encapsulation
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Author : C. Anandharamakrishnan
language : en
Publisher: John Wiley & Sons
Release Date : 2015-07-23
Spray Drying Techniques For Food Ingredient Encapsulation written by C. Anandharamakrishnan and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-07-23 with Technology & Engineering categories.
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, i.e., nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.
Handbook Of Food Powders
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Author : Bhesh Bhandari
language : en
Publisher: Elsevier
Release Date : 2023-11-11
Handbook Of Food Powders written by Bhesh Bhandari and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-11-11 with Technology & Engineering categories.
Handbook of Food Powders: Chemistry and Technology, Second Edition covers current developments in food powder technology, such as Microbial decontamination of food powders, Gas and oil encapsulated powders, and Plant-based protein powders among other important topics. Sections introduce processing and handling technologies for food powders, focus on powder properties, including surface composition, rehydration and techniques to analyze the particle size of food powders, and highlight specialty food powders such as dairy powders, fruit and vegetable powders and coating foods with powders. Edited by a team of international experts in the field, this book continues to be the only quality reference on food powder technology available for the audiences of professionals in the food powder production and handling industries. It is also ideal for development and quality control professionals in the food industry who use powders in foods, and for researchers, scientists and academics interested in the field. - Introduces six new chapters that incorporate the current developments in food powder technology - Examines powder properties, including surface composition, shelf life and techniques used to examine particle size - Focuses on specialty powders such as dairy, infant formulas, powdered egg, fruit and vegetable, and culinary and specialty products
Handbook Of Encapsulation And Controlled Release
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Author : Munmaya Mishra
language : en
Publisher: CRC Press
Release Date : 2015-12-01
Handbook Of Encapsulation And Controlled Release written by Munmaya Mishra and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-12-01 with Medical categories.
The field of encapsulation, especially microencapsulation, is a rapidly growing area of research and product development. The Handbook of Encapsulation and Controlled Release covers the entire field, presenting the fundamental processes involved and exploring how to use those processes for different applications in industry. Written at a level comp
Thermal And Nonthermal Encapsulation Methods
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Author : Magdalini Krokida
language : en
Publisher: CRC Press
Release Date : 2017-09-27
Thermal And Nonthermal Encapsulation Methods written by Magdalini Krokida and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-09-27 with Medical categories.
Encapsulation is a topic of interest across a wide range of scientific and industrial areas, from pharmaceutics to food and agriculture, for the protection and controlled release of various substances during transportation, storage, and consumption. Since encapsulated materials can be protected from external conditions, encapsulation enhances their stability and maintains their viability. This book offers a comprehensive review of conventional and modern methods for encapsulation. It covers various thermal and nonthermal encapsulation methods applied across a number of industries, including freeze drying, spray drying, spray chilling and spray cooling, electrospinning/electrospraying, osmotic dehydration, extrusion, air-suspension coating, pan coating, and vacuum drying. The book presents basic fundamentals, principles, and applications of each method, enabling the reader to gain extended knowledge. The choice of the most suitable encapsulation technique is based on the raw materials, the required size, and the desirable characteristics of the final products.