Encapsulation Technologies for Active Food Ingredients and Food Processing /
| Autor Corporativo: | |
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| Otros Autores: | , |
| Formato: | eBook |
| Lenguaje: | English |
| Publicado: |
New York, NY :
Springer New York : Imprint: Springer,
2010.
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| Edición: | 1st ed. 2010. |
| Materias: |
Tabla de Contenidos:
- 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.