| Titre : | Microencapsulation in the food industry : a practical implementation guide | | Type de document : | texte imprimé | | Auteurs : | Anilkumar G. Gaonkar, Editeur scientifique ; Niraj Vasisht, Editeur scientifique ; Atul Ramesh Khare, Editeur scientifique ; Robert Sobel, Editeur scientifique | | Editeur : | San Diego : Academic Press | | Année de publication : | 2014 | | Importance : | 1 vol. (XX-569 p.) | | Présentation : | ill., couv. ill. en coul. | | Format : | 29 cm | | ISBN/ISSN/EAN : | 978-0-12-404568-2 | | Note générale : | Bibliogr. Index. Annexes | | Langues : | Anglais (eng) | | Catégories : | Thésaurus Agro-alimentaire
ADDITIF ALIMENTAIRE ; GELATINE ; CORPS GRAS ; AMIDON ; CELLULOSE ; ENZYME ; PROTEINE DU LAIT ; VITAMINE ; LEVURE ; SPORE ; POLYMERE ; EMBALLAGE ; ENCAPSULATION ; PROPRIETE ORGANOLEPTIQUE ; ATOMISATION ; TRANSFERT DE CHALEUR ; TRANSFERT DE MASSE ; COLLOIDE ; CAFE ; CONTROLE DE QUALITE ; MINERAUX ; EXTRUSION ; AGGLOMERATION ; TRAITEMENT SUR LIT FLUIDISE ; POLLEN ; SECHAGE PAR DISPERSION ; CASEINE ; LACTOSERUM ; GOMME NATURELLE ; LIPIDE ; FLAVEUR ; PRODUIT DE CONFISERIE ; AROME
Liste Plan de classement
8.10 (AROMES-HUILES ESSENTIELLES-ENCAPSULATION) [Classement Massy]
| | Résumé : | Microencapsulation is being used to deliver everything from improved nutrition to unique consumer sensory experiences. It’s rapidly becoming one of the most important opportunities for expanding brand potential. Microencapsulation in the Food Industry: A Practical Implementation Guide is written for those who see the potential benefit of using microencapsulation but need practical insight into using the technology. With coverage of the process technologies, materials, testing, regulatory and even economic insights, this book presents the key considerations for putting microencapsulation to work. Application examples as well as online access to published and issued patents provide information on freedom to operate, building an intellectual property portfolio, and leveraging ability into potential in licensing patents to create produce pipeline.
This book bridges the gap between fundamental research and application by combining the knowledge of new and novel processing techniques, materials and selection, regulatory concerns, testing and evaluation of materials, and application-specific uses of microencapsulation. | | Type de document : | Livre | | Table des matières : | Part I: Introduction
Chapter 1 - Introduction to Microencapsulation and Controlled Delivery in Foods
Robert Sobel, Ronald Versic, Anilkumar G. Gaonkar
Part II: Concept of Microencapsulation
Chapter 2 - Factors and Mechanisms in Microencapsulation, Niraj Vasisht
Chapter 3 - Applications of Mass and Heat Transfer in Microencapsulation Processes, Niraj Vasisht
Part III: Process Technologies in Microencapsulation
Chapter 4 - Overview of Microencapsulation Process Technologies, James Oxley
Chapter 5 - Atomization and Spray-Drying Processes, Irwin C. Jacobs
Chapter 6 - New Advances in Spray-Drying Processes, Karin Nordström Dyvelkov, Jakob Sloth
Chapter 7 - Fluid Bed Coating-Based Microencapsulation, Charles Frey
Chapter 8 - Extrusion-Based Microencapsulation for the Food Industry, Jenni Harrington, Martin Schaefer
Chapter 9 - Spheronization, Granulation, Pelletization, and Agglomeration Processes, Michael Jacob
Chapter 10 - Annular Jet-Based Processes, Thorsten Brandau
Chapter 11 - Monodispersed Microencapsulation Technology, Nathan H. Dormer, Cory J. Berkland, Milind Singh
Chapter 12 - Coacervation Processes, Cuie Yan, Wei Zhang
Chapter 13 - Application of Liposomes in the Food Industry, Zahra Mirafzali, Courtney S. Thompson, Karim Tallua
Chapter 14 - Nanoencapsulation in the Food Industry: Technology of the Future, Atul Ramesh Khare, Niraj Vasisht
Chapter 15 - Aqueous Two-Phase Systems for Microencapsulation in Food Applications, Anna Millqvist-Fureby
Part IV: Materials Used in Microencapsulation
Chapter 16 - Selection of Materials for Microencapsulation, Niraj Vasisht
Chapter 17 - Cellulose Polymers in Microencapsulation of Food Additives, Dave Wallick
Chapter 18 - The Use of Starch-Based Materials for Microencapsulation, Jason Z. Li
Chapter 19 - Use of Milk Proteins for Encapsulation of Food Ingredients, Mary Ann Augustin, Christine Maree Oliver
Chapter 20 - Gelatin and Other Proteins for Microencapsulation, Yang Meng, Sylvie Cloutier
Chapter 21 - Hydrocolloids and Gums as Encapsulating Agents, Erin Burnside
Chapter 22 - Fats and Waxes in Microencapsulation of Food Ingredients, Farah Jean-Jacques Toublan
Chapter 23 - Yeast Cells and Yeast-Based Materials for Microencapsulation, Efstathia I. Paramera, Vaios T. Karathanos, Spyros J. Konteles
Chapter 24 - Pollen and Spore Shells—Nature’s Microcapsules, Grahame Mackenzie, Stephen Beckett, Stephen Atkin, Alberto Diego-Taboada
Chapter 25 - Mesoporous Solid Carrier Particles in Controlled Delivery and Release, Anna Millqvist-Fureby, Anders Larsson, Mikael Järn, Emiel Speets, Anwar Ahniyaz, Lubica Macakova, Ulla Elofsson
Part V: Testing and Quality Control
Chapter 26 - Testing Tools and Physical, Chemical, and Microbiological Characterization of Microencapsulated Systems, Linda L. Moran, Yun Yin, Keith R. Cadwallader, Graciela W. Padua
Chapter 27 - Real-Time Analysis of Oxidative Barrier Properties of Encapsulation Systems, Rohan V. Tikekar, Nitin Nitin
Chapter 28 - Stability Characterization and Sensory Testing in Food Products Containing Microencapsulants, Young Soo Lee, Soo-Yeun Lee, Joseph D. Donovan
Part VI: Regulatory, Quality, Process Scale-Up, Packaging, and Economics
Chapter 29 - Regulatory Considerations of Encapsulation Used in the Food Industry, Jennifer Hoffmann
Chapter 30 - Process Scale-up Considerations for Microencapsulation Processes, Irwin C. Jacobs
Chapter 31 - Microencapsulation and Packaging—Value Added Solutions to Product Development, Jose Maria Lagaron, Amparo Lopez-Rubio, Maria José Fabra, Rocio Pérez-Masiá
Chapter 32 - The Economics of Microencapsulation in the Food Industry, Ronald J. Veršič
Part VII: Microencapsulation Applications
Chapter 33 - Novel Concepts and Challenges of Flavor Microencapsulation and Taste Modification, Robert Sobel, Michael Gundlach, Chin-Ping Su
Chapter 34 - Flavor Release and Application in Chewing Gum and Confections, Marc A. Meyers
Chapter 35 - Novel Microencapsulation System to Improve Controlled Delivery of Cup Aroma During Preparation of Hot Instant Coffee Beverages, Bary Zeller, Anilkumar Gaonkar, Stefano Ceriali, Anthony Wragg
Chapter 36 - Protection and Delivery of Probiotics for Use in Foods, Moti Harel, Qiong Tang
Chapter 37 - Protection and Masking of Omega-3 and -6 Oils via Microencapsulation, Michael Nickerson, Cuie Yan, Sylvie Cloutier, Wei Zhang
Chapter 38 - Microencapsulation of Vitamins, Minerals, and Nutraceuticals for Food Applications, Yao Olive Li, Verónica Paula Dueik González, Levente L. Diosady
Chapter 39 - Taste-Masking and Controlled Delivery of Functional Food Ingredients, Ahmad Akashe, Anilkumar G. Gaonkar
Chapter 40 - Microencapsulated Enzymes in Food Applications, Douglas Dale
Chapter 41 - Commercial Applications of Microencapsulation and Controlled Delivery in Food and Beverage Products, Rufino Perez, Anilkumar G. Gaonkar
Chapter 42 - Inventing and Using Controlled-Release Technologies, Ronald J. Versic | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=182231 |
Microencapsulation in the food industry : a practical implementation guide [texte imprimé] / Anilkumar G. Gaonkar, Editeur scientifique ; Niraj Vasisht, Editeur scientifique ; Atul Ramesh Khare, Editeur scientifique ; Robert Sobel, Editeur scientifique . - San Diego : Academic Press, 2014 . - 1 vol. (XX-569 p.) : ill., couv. ill. en coul. ; 29 cm. ISBN : 978-0-12-404568-2 Bibliogr. Index. Annexes Langues : Anglais ( eng) | Catégories : | Thésaurus Agro-alimentaire
ADDITIF ALIMENTAIRE ; GELATINE ; CORPS GRAS ; AMIDON ; CELLULOSE ; ENZYME ; PROTEINE DU LAIT ; VITAMINE ; LEVURE ; SPORE ; POLYMERE ; EMBALLAGE ; ENCAPSULATION ; PROPRIETE ORGANOLEPTIQUE ; ATOMISATION ; TRANSFERT DE CHALEUR ; TRANSFERT DE MASSE ; COLLOIDE ; CAFE ; CONTROLE DE QUALITE ; MINERAUX ; EXTRUSION ; AGGLOMERATION ; TRAITEMENT SUR LIT FLUIDISE ; POLLEN ; SECHAGE PAR DISPERSION ; CASEINE ; LACTOSERUM ; GOMME NATURELLE ; LIPIDE ; FLAVEUR ; PRODUIT DE CONFISERIE ; AROME
Liste Plan de classement
8.10 (AROMES-HUILES ESSENTIELLES-ENCAPSULATION) [Classement Massy]
| | Résumé : | Microencapsulation is being used to deliver everything from improved nutrition to unique consumer sensory experiences. It’s rapidly becoming one of the most important opportunities for expanding brand potential. Microencapsulation in the Food Industry: A Practical Implementation Guide is written for those who see the potential benefit of using microencapsulation but need practical insight into using the technology. With coverage of the process technologies, materials, testing, regulatory and even economic insights, this book presents the key considerations for putting microencapsulation to work. Application examples as well as online access to published and issued patents provide information on freedom to operate, building an intellectual property portfolio, and leveraging ability into potential in licensing patents to create produce pipeline.
This book bridges the gap between fundamental research and application by combining the knowledge of new and novel processing techniques, materials and selection, regulatory concerns, testing and evaluation of materials, and application-specific uses of microencapsulation. | | Type de document : | Livre | | Table des matières : | Part I: Introduction
Chapter 1 - Introduction to Microencapsulation and Controlled Delivery in Foods
Robert Sobel, Ronald Versic, Anilkumar G. Gaonkar
Part II: Concept of Microencapsulation
Chapter 2 - Factors and Mechanisms in Microencapsulation, Niraj Vasisht
Chapter 3 - Applications of Mass and Heat Transfer in Microencapsulation Processes, Niraj Vasisht
Part III: Process Technologies in Microencapsulation
Chapter 4 - Overview of Microencapsulation Process Technologies, James Oxley
Chapter 5 - Atomization and Spray-Drying Processes, Irwin C. Jacobs
Chapter 6 - New Advances in Spray-Drying Processes, Karin Nordström Dyvelkov, Jakob Sloth
Chapter 7 - Fluid Bed Coating-Based Microencapsulation, Charles Frey
Chapter 8 - Extrusion-Based Microencapsulation for the Food Industry, Jenni Harrington, Martin Schaefer
Chapter 9 - Spheronization, Granulation, Pelletization, and Agglomeration Processes, Michael Jacob
Chapter 10 - Annular Jet-Based Processes, Thorsten Brandau
Chapter 11 - Monodispersed Microencapsulation Technology, Nathan H. Dormer, Cory J. Berkland, Milind Singh
Chapter 12 - Coacervation Processes, Cuie Yan, Wei Zhang
Chapter 13 - Application of Liposomes in the Food Industry, Zahra Mirafzali, Courtney S. Thompson, Karim Tallua
Chapter 14 - Nanoencapsulation in the Food Industry: Technology of the Future, Atul Ramesh Khare, Niraj Vasisht
Chapter 15 - Aqueous Two-Phase Systems for Microencapsulation in Food Applications, Anna Millqvist-Fureby
Part IV: Materials Used in Microencapsulation
Chapter 16 - Selection of Materials for Microencapsulation, Niraj Vasisht
Chapter 17 - Cellulose Polymers in Microencapsulation of Food Additives, Dave Wallick
Chapter 18 - The Use of Starch-Based Materials for Microencapsulation, Jason Z. Li
Chapter 19 - Use of Milk Proteins for Encapsulation of Food Ingredients, Mary Ann Augustin, Christine Maree Oliver
Chapter 20 - Gelatin and Other Proteins for Microencapsulation, Yang Meng, Sylvie Cloutier
Chapter 21 - Hydrocolloids and Gums as Encapsulating Agents, Erin Burnside
Chapter 22 - Fats and Waxes in Microencapsulation of Food Ingredients, Farah Jean-Jacques Toublan
Chapter 23 - Yeast Cells and Yeast-Based Materials for Microencapsulation, Efstathia I. Paramera, Vaios T. Karathanos, Spyros J. Konteles
Chapter 24 - Pollen and Spore Shells—Nature’s Microcapsules, Grahame Mackenzie, Stephen Beckett, Stephen Atkin, Alberto Diego-Taboada
Chapter 25 - Mesoporous Solid Carrier Particles in Controlled Delivery and Release, Anna Millqvist-Fureby, Anders Larsson, Mikael Järn, Emiel Speets, Anwar Ahniyaz, Lubica Macakova, Ulla Elofsson
Part V: Testing and Quality Control
Chapter 26 - Testing Tools and Physical, Chemical, and Microbiological Characterization of Microencapsulated Systems, Linda L. Moran, Yun Yin, Keith R. Cadwallader, Graciela W. Padua
Chapter 27 - Real-Time Analysis of Oxidative Barrier Properties of Encapsulation Systems, Rohan V. Tikekar, Nitin Nitin
Chapter 28 - Stability Characterization and Sensory Testing in Food Products Containing Microencapsulants, Young Soo Lee, Soo-Yeun Lee, Joseph D. Donovan
Part VI: Regulatory, Quality, Process Scale-Up, Packaging, and Economics
Chapter 29 - Regulatory Considerations of Encapsulation Used in the Food Industry, Jennifer Hoffmann
Chapter 30 - Process Scale-up Considerations for Microencapsulation Processes, Irwin C. Jacobs
Chapter 31 - Microencapsulation and Packaging—Value Added Solutions to Product Development, Jose Maria Lagaron, Amparo Lopez-Rubio, Maria José Fabra, Rocio Pérez-Masiá
Chapter 32 - The Economics of Microencapsulation in the Food Industry, Ronald J. Veršič
Part VII: Microencapsulation Applications
Chapter 33 - Novel Concepts and Challenges of Flavor Microencapsulation and Taste Modification, Robert Sobel, Michael Gundlach, Chin-Ping Su
Chapter 34 - Flavor Release and Application in Chewing Gum and Confections, Marc A. Meyers
Chapter 35 - Novel Microencapsulation System to Improve Controlled Delivery of Cup Aroma During Preparation of Hot Instant Coffee Beverages, Bary Zeller, Anilkumar Gaonkar, Stefano Ceriali, Anthony Wragg
Chapter 36 - Protection and Delivery of Probiotics for Use in Foods, Moti Harel, Qiong Tang
Chapter 37 - Protection and Masking of Omega-3 and -6 Oils via Microencapsulation, Michael Nickerson, Cuie Yan, Sylvie Cloutier, Wei Zhang
Chapter 38 - Microencapsulation of Vitamins, Minerals, and Nutraceuticals for Food Applications, Yao Olive Li, Verónica Paula Dueik González, Levente L. Diosady
Chapter 39 - Taste-Masking and Controlled Delivery of Functional Food Ingredients, Ahmad Akashe, Anilkumar G. Gaonkar
Chapter 40 - Microencapsulated Enzymes in Food Applications, Douglas Dale
Chapter 41 - Commercial Applications of Microencapsulation and Controlled Delivery in Food and Beverage Products, Rufino Perez, Anilkumar G. Gaonkar
Chapter 42 - Inventing and Using Controlled-Release Technologies, Ronald J. Versic | | Permalien de la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=182231 |
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Ajouter le résultat dans votre panier Faire une suggestion Affiner la recherche Interroger des sources externesAnnexes microphotographiques aux méthodes officielles d'analyse. Tome 3 : Atlas photographique d'analyse pollinique des miels. / J. Louveaux (1970)
