Encapsulation Technologies for Active Food Ingredients and Food Processing - Zuidam, N.J.; Nedovic, Viktor; SpringerLink (Online service) (New York, NY : Springer New York : Imprint: Springer, 2010)
Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them -- Materials for Encapsulation -- Characterization Methods of Encapsulates -- Encapsulation of Aroma -- Microencapsulation of Fish Oil -- Encapsulation of Iron and Other Micronutrients for Food Fortification -- Encapsulation of Carotenoids -- Encapsulation of Enzymes and Peptides -- Encapsulation of Probiotics for use in Food Products -- Bioprocess Intensification of Beer Fermentation Using Immobilised Cells -- Immobilization of Microbial Cells for Alcoholic and Malolactic Fermentation of Wine and Cider -- Immobilization of Cells and Enzymes for Fermented Dairy or Meat Products -- Encapsulates for Food Bioconversions and Metabolite Production.
Keywords: Food-Biotechnology.; Biotechnology; Chemistry; Biochemical engineering; Food Science; Biotechnology; Chemistry/Food Science, general; Biochemical Engineering