Encapsulation and Controlled Release of Food Ingredients by Sara J. Risch

Encapsulation and Controlled Release of Food Ingredients

EditorSara J. Risch, Gary A. Reineccius

Hardcover | May 1, 1995

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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 forencapsulation 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, includingliposomes and coacervation.

About The Author

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

Title:Encapsulation and Controlled Release of Food IngredientsFormat:HardcoverDimensions:226 pages, 9.02 × 5.98 × 0.79 inPublished:May 1, 1995Publisher:Oxford University Press

The following ISBNs are associated with this title:

ISBN - 10:0841231648

ISBN - 13:9780841231641

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Table of Contents

S.J. Risch: Encapsulation: Overview of Uses and TechniquesG.A. Reineccius: Controlled Release Techniques in the Food IndustryA.H. King: Encapsulation of Food Ingredients: A Review of Available Technology, Focusing on HydrocolloidsM.M. Kenyon: Modified Starch, Maltodextrin, and Corn Syrup Solids as Wall Materials for Food EncapsulationF. Thevenet: Acacia Gums: Natural Encapsulation Agent for Food IngredientsA.R. Hedges, W.J. Shieh, and C.T. Sikorski: Use of Cyclodextrins for Encapsulation in the Use and Treatment of Food ProductsT.J. DeZarn: Food Ingredient Encapsulation: An OverviewR.E. Sparks, I.C. Jacobs, and N.S. Mason: Centrifugal Suspension-Separation for Coating Food IngredientsW. Schlameus: Centrifugal Extrusion EncapsulationJ. C. Soper: Utilization of Coacervated FlavorsG. A. Reineccius: Liposomes for Controlled Release in the Food IndustryC. Whorton: Factors Influencing Volatile Release from Encapsulation MatricesC. Whorton and G. A. Reineccius: Evaluation of the Mechanisms Associated with the Release of Encapsulated Flavor Materials from Maltodextrin MatricesG.A. Reineccius, F.M. Ward, C. Whorton, and S.A. Andon: Developments in Gum Acacias for the Encapsulation of FlavorsA.J. Voilley: Flavor Encapsulation: Influence of Encapsulation Media on Aroma Retention During DryingH.C. Li and G. A. Reineccius: Protection of Artificial Blueberry Flavor in Microwave Frozen Pancakes by Spray Drying and Secondary Fat Coating ProcessesH.S. Hall: Vitamin A Fortification in a High Stress EnvironmentS.J. Risch: Review of Patents for Encapsulation and Controlled Release of Food Ingredients