Microencapsulation in the food industry : a practical implementation

Content: 
Front-matter, Pages i,iii
Dedication, Page ii
Copyright, Page iv
Foreword, Page xiii, Willie Hendrickson
Preface, Page xv
About the Editors, Pages xvii-xviii
List of Contributors, Pages xix-xx, Anwar Ahniyaz, Ahmad Akashe, Stephen Atkin, Mary Ann Augustin, Stephen Beckett, Cory J. Berkland, Thorsten Brandau, Erin Burnside, Keith R. Cadwallader, Stefano Ceriali, Sylvie Cloutier, Douglas Dale, Alberto Diego-Taboada, Levente L. Diosady, Joseph D. Donovan, Nathan H. Dormer, Karin Nordström Dyvelkov, Ulla Elofsson, Maria José Fabra, Charles Frey, Anilkumar G. Gaonkar,  et al.
Chapter 1 - Introduction to Microencapsulation and Controlled Delivery in Foods, Pages 3-12, Robert Sobel, Ronald Versic, Anilkumar G. Gaonkar
Chapter 2 - Factors and Mechanisms in Microencapsulation, Pages 15-24, Niraj Vasisht
Chapter 3 - Applications of Mass and Heat Transfer in Microencapsulation Processes, Pages 25-32, Niraj Vasisht
Chapter 4 - Overview of Microencapsulation Process Technologies, Pages 35-46, James Oxley
Chapter 5 - Atomization and Spray-Drying Processes, Pages 47-56, Irwin C. Jacobs
Chapter 6 - New Advances in Spray-Drying Processes, Pages 57-63, Karin Nordström Dyvelkov, Jakob Sloth
Chapter 7 - Fluid Bed Coating-Based Microencapsulation, Pages 65-79, Charles Frey
Chapter 8 - Extrusion-Based Microencapsulation for the Food Industry, Pages 81-84, Jenni Harrington, Martin Schaefer
Chapter 9 - Spheronization, Granulation, Pelletization, and Agglomeration Processes, Pages 85-98, Michael Jacob
Chapter 10 - Annular Jet-Based Processes, Pages 99-110, Thorsten Brandau
Chapter 11 - Monodispersed Microencapsulation Technology, Pages 111-123, Nathan H. Dormer, Cory J. Berkland, Milind Singh
Chapter 12 - Coacervation Processes, Pages 125-137, Cuie Yan, Wei Zhang
Chapter 13 - Application of Liposomes in the Food Industry, Pages 139-150, Zahra Mirafzali, Courtney S. Thompson, Karim Tallua
Chapter 14 - Nanoencapsulation in the Food Industry: Technology of the Future, Pages 151-155, Atul Ramesh Khare, Niraj Vasisht
Chapter 15 - Aqueous Two-Phase Systems for Microencapsulation in Food Applications, Pages 157-169, Anna Millqvist-Fureby
Chapter 16 - Selection of Materials for Microencapsulation, Pages 173-180, Niraj Vasisht
Chapter 17 - Cellulose Polymers in Microencapsulation of Food Additives, Pages 181-193, Dave Wallick
Chapter 18 - The Use of Starch-Based Materials for Microencapsulation, Pages 195-210, Jason Z. Li
Chapter 19 - Use of Milk Proteins for Encapsulation of Food Ingredients, Pages 211-226, Mary Ann Augustin, Christine Maree Oliver
Chapter 20 - Gelatin and Other Proteins for Microencapsulation, Pages 227-239, Yang Meng, Sylvie Cloutier
Chapter 21 - Hydrocolloids and Gums as Encapsulating Agents, Pages 241-252, Erin Burnside
Chapter 22 - Fats and Waxes in Microencapsulation of Food Ingredients, Pages 253-266, Farah Jean-Jacques Toublan
Chapter 23 - Yeast Cells and Yeast-Based Materials for Microencapsulation, Pages 267-281, Efstathia I. Paramera, Vaios T. Karathanos, Spyros J. Konteles
Chapter 24 - Pollen and Spore Shells—Nature’s Microcapsules, Pages 283-297, Grahame Mackenzie, Stephen Beckett, Stephen Atkin, Alberto Diego-Taboada
Chapter 25 - Mesoporous Solid Carrier Particles in Controlled Delivery and Release, Pages 299-319, Anna Millqvist-Fureby, Anders Larsson, Mikael Järn, Emiel Speets, Anwar Ahniyaz, Lubica Macakova, Ulla Elofsson
Chapter 26 - Testing Tools and Physical, Chemical, and Microbiological Characterization of Microencapsulated Systems, Pages 323-352, Linda L. Moran, Yun Yin, Keith R. Cadwallader, Graciela W. Padua
Chapter 27 - Real-Time Analysis of Oxidative Barrier Properties of Encapsulation Systems, Pages 353-365, Rohan V. Tikekar, Nitin Nitin
Chapter 28 - Stability Characterization and Sensory Testing in Food Products Containing Microencapsulants, Pages 367-381, YoungSoo Lee, Soo-Yeun Lee, Joseph D. Donovan
Chapter 29 - Regulatory Considerations of Encapsulation Used in the Food Industry, Pages 385-390, Jennifer Hoffmann
Chapter 30 - Process Scale-up Considerations for Microencapsulation Processes, Pages 391-398, Irwin C. Jacobs
Chapter 31 - Microencapsulation and Packaging—Value Added Solutions to Product Development, Pages 399-408, Jose Maria Lagaron, Amparo Lopez-Rubio, Maria José Fabra, Rocio Pérez-Masiá
Chapter 32 - The Economics of Microencapsulation in the Food Industry, Pages 409-417, Ronald J. Veršič
Chapter 33 - Novel Concepts and Challenges of Flavor Microencapsulation and Taste Modification, Pages 421-442, Robert Sobel, Michael Gundlach, Chin-Ping Su
Chapter 34 - Flavor Release and Application in Chewing Gum and Confections, Pages 443-453, Marc A. Meyers
Chapter 35 - Novel Microencapsulation System to Improve Controlled Delivery of Cup Aroma During Preparation of Hot Instant Coffee Beverages, Pages 455-468, Bary Zeller, Anilkumar Gaonkar, Stefano Ceriali, Anthony Wragg
Chapter 36 - Protection and Delivery of Probiotics for Use in Foods, Pages 469-484, Moti Harel, Qiong Tang
Chapter 37 - Protection and Masking of Omega-3 and -6 Oils via Microencapsulation, Pages 485-500, Michael Nickerson, Cuie Yan, Sylvie Cloutier, Wei Zhang
Chapter 38 - Microencapsulation of Vitamins, Minerals, and Nutraceuticals for Food Applications, Pages 501-522, Yao Olive Li, Verónica Paula Dueik González, Levente L. Diosady
Chapter 39 - Taste-Masking and Controlled Delivery of Functional Food Ingredients, Pages 523-532, Ahmad Akashe, Anilkumar G. Gaonkar
Chapter 40 - Microencapsulated Enzymes in Food Applications, Pages 533-542, Douglas Dale
Chapter 41 - Commercial Applications of Microencapsulation and Controlled Delivery in Food and Beverage Products, Pages 543-549, Rufino Perez, Anilkumar G. Gaonkar
Chapter 42 - Inventing and Using Controlled-Release Technologies, Pages 551-555, Ronald J. Veršič
Index, Pages 557-569