Encapsulation and Controlled Release of Food Ingredients

Editor Gary A. Reineccius, Sara J. Risch

Oxford University Press | May 1, 1995 | Hardcover

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Reviews the major methods used to encapsulate food ingredients, including spray drying, spray chilling and cooling, fluidized bed coating, liposome entrapment, rotational suspension separation, extrusion and inclusion complexation. Provides information on the types of carriers used for encapsulation and controlled release. Presents recent research on practical applications of encapsulation and on how encapsulates perform in food products. Reviews patents in the field of encapsulation and controlled release. Provides current and detailed information on emerging methods, including liposomes and coacervation.

Format: Hardcover

Dimensions: 226 pages, 9.02 × 5.98 × 0.79 in

Published: May 1, 1995

Publisher: Oxford University Press

The following ISBNs are associated with this title:

ISBN - 10: 0841231648

ISBN - 13: 9780841231641

Found in: Food Industry and Science

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– More About This Product –

Encapsulation and Controlled Release of Food Ingredients

Editor Gary A. Reineccius, Sara J. Risch

Format: Hardcover

Dimensions: 226 pages, 9.02 × 5.98 × 0.79 in

Published: May 1, 1995

Publisher: Oxford University Press

The following ISBNs are associated with this title:

ISBN - 10: 0841231648

ISBN - 13: 9780841231641

Table of Contents

S.J. Risch: Encapsulation: Overview of Uses and Techniques G.A. Reineccius: Controlled Release Techniques in the Food Industry A.H. King: Encapsulation of Food Ingredients: A Review of Available Technology, Focusing on Hydrocolloids M.M. Kenyon: Modified Starch, Maltodextrin, and Corn Syrup Solids as Wall Materials for Food Encapsulation F. Thevenet: Acacia Gums: Natural Encapsulation Agent for Food Ingredients A.R. Hedges, W.J. Shieh, and C.T. Sikorski: Use of Cyclodextrins for Encapsulation in the Use and Treatment of Food Products T.J. DeZarn: Food Ingredient Encapsulation: An Overview R.E. Sparks, I.C. Jacobs, and N.S. Mason: Centrifugal Suspension-Separation for Coating Food Ingredients W. Schlameus: Centrifugal Extrusion Encapsulation J. C. Soper: Utilization of Coacervated Flavors G. A. Reineccius: Liposomes for Controlled Release in the Food Industry C. Whorton: Factors Influencing Volatile Release from Encapsulation Matrices C. Whorton and G. A. Reineccius: Evaluation of the Mechanisms Associated with the Release of Encapsulated Flavor Materials from Maltodextrin Matrices G.A. Reineccius, F.M. Ward, C. Whorton, and S.A. Andon: Developments in Gum Acacias for the Encapsulation of Flavors A.J. Voilley: Flavor Encapsulation: Influence of Encapsulation Media on Aroma Retention During Drying H.C. Li and G. A. Reineccius: Protection of Artificial Blueberry Flavor in Microwave Frozen Pancakes by Spray Drying and Secondary Fat Coating Processes H.S. Hall: Vitamin A Fortifica
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From the Publisher

Reviews the major methods used to encapsulate food ingredients, including spray drying, spray chilling and cooling, fluidized bed coating, liposome entrapment, rotational suspension separation, extrusion and inclusion complexation. Provides information on the types of carriers used for encapsulation and controlled release. Presents recent research on practical applications of encapsulation and on how encapsulates perform in food products. Reviews patents in the field of encapsulation and controlled release. Provides current and detailed information on emerging methods, including liposomes and coacervation.

About the Author

Sara J. Risch is at Golden Valley Microwave Foods, Inc..
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