Encapsulation and Controlled Release Technologies in Food Systems (eBook)

Jamileh M. Lakkis (Herausgeber)

eBook Download: PDF

2008 | 1. Auflage
254 Seiten
John Wiley & Sons (Verlag)
978-0-470-27659-4 (ISBN)

Infos

In 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. Unlike most recent
publications which dealt exclusively with theoretical aspects of
these technologies, this volume focuses mainly on devising
effective and innovative applications in food systems in which
these delivery vehicles operate. In addition, the book provides
some emphasis on new opportunities that may arise from the
development of new materials for the design and fabrication of
delivery vehicles and carriers.

Encapsulation and Controlled Release Technologies gives
the reader a solid grasp of basic concepts of encapsulation
technologies and their novel applications in food systems. Dr.
Lakkis also presents novel possibilities of encapsulation and
controlled release along with a discussion on future perspectives
and economical implications of these technologies.

Autor

Jamileh M. Lakkis, Ph.D., has 14 years experience in the food, dietary supplements, and consumer products industries. She served as Senior Project Manager at Pfizer/Cadbury-Schweppes, Morris Plains, NJ focusing on designing confectionery products as delivery systems for oral care benefits. As a Senior Encapsulation specialist for General Mills, Inc., Minneapolis, MN, Dr. Lakkis designed several micro-encapsulation processes for stabilizing and masking the taste/aroma of a variety of functional and nutraceutical actives for their applications in breakfast cereals, dairy, confections and shelf-stable bakery products. Her professional experience also includes an engagement as Senior Research Scientist at Land O'Lakes, Inc., Arden Hills, MN. Dr. Lakkis co-organized the first IFT symposium on micro-encapsulation and controlled release applications in food systems. She is an active member of the Controlled Release Society and serves on the society's newsletter editorial board representing the Consumer and Diversified Products Division.

Inhalt

Preface.

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

Produkt-Details

• Erscheint lt. Verlag: 3.3.2008
• Sprache: englisch
• Themenwelt: Technik ► Lebensmitteltechnologie
• Themenwelt: Weitere Fachgebiete ► Land- / Forstwirtschaft / Fischerei
• Schlagworte: Food Processing, Production & Manufacture • Food Science & Technology • Herstellung u. Verarbeitung von Lebensmitteln • ingredients • Lebensmittelforschung u. -technologie • Zusatzstoffe
• ISBN-10: 0-470-27659-2 / 0470276592
• ISBN-13: 978-0-470-27659-4 / 9780470276594