Share

Encapsulation in Food Processing and Fermentation

2022-08-18 Science
Download Encapsulation in Food Processing and Fermentation PDF Online Free

Author :
Release : 2022-08-18
Genre : Science
Kind : eBook
Book Rating : 938/5 ( reviews)

GET EBOOK


Book Synopsis Encapsulation in Food Processing and Fermentation by : Steva Lević

Download or read book Encapsulation in Food Processing and Fermentation written by Steva Lević. This book was released on 2022-08-18. Available in PDF, EPUB and Kindle. Book excerpt: Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to increase production and profit, and at the same time, consumers benefit from the choice of food products like never before. All this is possible only because of the innovations in the food sector. One of such innovations is encapsulation technology, which aims to preserve food quality, enhance the sensorial properties of food and increase the efficiency in food processing. This book discusses the uses of encapsulation technology in food practices and conventional processes and also highlights new directions in food processing. In the introductory chapters’ review of encapsulation technologies, carrier materials and criteria for their selection, analytical methods for characterisation of encapsulated products and some aspects of product design and process optimisation. The most important achievements of encapsulation technology in the food sector are reviewed in the later chapters related to encapsulation of food ingredients, food biocatalysts and examples of usage of encapsulated active ingredients in the dairy and meat industry, beverage production, etc. In addition, the implementation of nanotechnology in the food sector is reviewed, emphasizing the most important materials and technologies for the production of nanoencapsulates. The book is a valuable source of information on encapsulation technology, for academia and industry, especially the food sector, with the aim of enhancing knowledge transfer.

Encapsulation in Food Processing and Fermentations

2022 Coated foods
Download Encapsulation in Food Processing and Fermentations PDF Online Free

Author :
Release : 2022
Genre : Coated foods
Kind : eBook
Book Rating : 269/5 ( reviews)

GET EBOOK


Book Synopsis Encapsulation in Food Processing and Fermentations by : Steva Lević

Download or read book Encapsulation in Food Processing and Fermentations written by Steva Lević. This book was released on 2022. Available in PDF, EPUB and Kindle. Book excerpt: "The book Encapsulation in food processing and fermentations provides new insights into food encapsulation processes. The chapters are organized in such manner, so even readers who are not familiar with encapsulation could easily educate and find information of interest. Through the chapters, the book offers the most important aspects of encapsulation in general as well as state-of-the-art of modern industrial encapsulation procedures. In the specialized chapters, the topics such as encapsulation of food additives, probiotics, microorganisms for fermentations and nanoencapsulation are discussed"--

Encapsulation Technologies for Active Food Ingredients and Food Processing

2009-10-30 Technology & Engineering
Download Encapsulation Technologies for Active Food Ingredients and Food Processing PDF Online Free

Author :
Release : 2009-10-30
Genre : Technology & Engineering
Kind : eBook
Book Rating : 085/5 ( reviews)

GET EBOOK


Book Synopsis Encapsulation Technologies for Active Food Ingredients and Food Processing by : N.J. Zuidam

Download or read book Encapsulation Technologies for Active Food Ingredients and Food Processing written by N.J. Zuidam. This book was released on 2009-10-30. Available in PDF, EPUB and Kindle. Book excerpt: Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed overview of the encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia or R&D about both the delivery of food compounds via encapsulation and food processing using immobilized cells or enzymes. The structure of the book is according to the use of encapsulates for a specific application. Emphasis is placed on strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes. The first part of the book reviews general technologies, food-grade materials, and characterization methods for encapsulates. The second part discusses encapsulates of active ingredients (e.g., aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications. The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine, dairy, meat), and food production (e.g., sugar conversion, production of organic acids or amino acids, hydrolysis of triglycerides). Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work in both industry or academia, and they have brought together in this book contributions from both fields.

Handbook of Research on Food Processing and Preservation Technologies

2021-11-25 Technology & Engineering
Download Handbook of Research on Food Processing and Preservation Technologies PDF Online Free

Author :
Release : 2021-11-25
Genre : Technology & Engineering
Kind : eBook
Book Rating : 664/5 ( reviews)

GET EBOOK


Book Synopsis Handbook of Research on Food Processing and Preservation Technologies by : Megh R. Goyal

Download or read book Handbook of Research on Food Processing and Preservation Technologies written by Megh R. Goyal. This book was released on 2021-11-25. Available in PDF, EPUB and Kindle. Book excerpt: Handbook of Research on Food Processing and Preservation Technologies will be a 5-volume collection that attempts to illustrate various design, development, and applications of novel and innovative strategies for food processing and preservation. The role and applications of minimal processing techniques (such as ozone treatment, vacuum drying, osmotic dehydration, dense phase carbon dioxide treatment, pulsed electric field, and high-pressure assisted freezing) are also discussed, along with a wide range of applications. The handbook also explores some exciting computer-aided techniques emerging in the food processing sector, such as robotics, radio frequency identification (RFID), three-dimensional food printing, artificial intelligence, etc. Some emphasis has also been given on nondestructive quality evaluation techniques (such as image processing, terahertz spectroscopy imaging technique, near infrared, Fourier transform infrared spectroscopy technique, etc.) for food quality and safety evaluation. The significant roles of food properties in the design of specific foods and edible films have been elucidated as well. The first volume in this set, Nonthermal and Innovative Food Processing Methods, provides a detailed discussion of many nonthermal food process techniques. These include high-pressure processing, ultraviolet light technology, microwave-assisted extraction, high pressure assisted freezing, microencapsulation, dense phase carbon dioxide aided preservation, to name a few. The volume is a treasure house of valuable information and will be an excellent reference for researchers, scientists, students, growers, traders, processors, industries, and others.

Novel and Alternative Methods in Food Processing

2023-08-04 Technology & Engineering
Download Novel and Alternative Methods in Food Processing PDF Online Free

Author :
Release : 2023-08-04
Genre : Technology & Engineering
Kind : eBook
Book Rating : 591/5 ( reviews)

GET EBOOK


Book Synopsis Novel and Alternative Methods in Food Processing by : N. Veena

Download or read book Novel and Alternative Methods in Food Processing written by N. Veena. This book was released on 2023-08-04. Available in PDF, EPUB and Kindle. Book excerpt: This new volume explores emerging and advanced techniques in the food processing sector. Novel food processing methods such as ultrasound processing, microwave heating, advanced drying methods, and nonthermal technologies are discussed in detail. The volume also covers the application of irradiation and encapsulation methods, microbial valorizing, and other novel food processing and preservation methods. Mathematical modeling concepts and case studies are also included to illustrate applications of modeling techniques in food processing. The volume promotes the understanding of the thermodynamics of food polymers, structural design principles, structural hierarchy, and the steps involved in food structuring and structure measurement techniques.

You may also like...