Description
Book SynopsisIn 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.
Table of ContentsPreface.
Contributors.
1. Introduction to Encapsulation and Controlled Release in Food Systems.
Jamileh M. Lakkis.
2. Improved Solubilization and Bioavailability of Nutraceuticals in Nanosized Self-Assembled Liquid Vehicles (NSSL).
Nissim Garti, Eli Pinthus, Abraham Aserin, and Aviram Spernath.
3. Emulsions as Delivery Systems in Foods.
Ingrid A.M. Appelqvist, Matt Golding, Rob Vreeker and Nicolaas Jan Zuidam.
4. Applications of Probiotic Encapsulation in Dairy Products.
Ming-Ju Chen and Kun-Nan Chen.
5. Encapsulation and Controlled Release in Bakery Applications.
Jamileh M. Lakkis.
6. Encapsulation Technologies for Preserving and Controlling the Release of Enzymes and Phytochemicals.
Xiaoyong Wang, Yan Jiang, and Qingrong Huang.
7. Microencapsulation of Flavors by Complex Coacervation.
Curt Thies.
8. Confectionery Products as Delivery Systems for Flavors, Health and Oral Care Actives.
Jamileh M. Lakkis.
9. Innovative Applications of Microencapsulation in Food Packaging.
Murat Ozdemir and Tugba Cevik.
10. Marketing Perspective of Encapsulation Technologies in Food Applications.
Kathy Brownlie.
Index
