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Encapsulation Technologies for Active Food Ingredients and Food Processing

Overview of attention for book
Encapsulation Technologies for Active Food Ingredients and Food Processing
Springer Nature

Table of Contents

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    Book Overview
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    Chapter 1 Introduction
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    Chapter 2 Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them
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    Chapter 3 Materials for Encapsulation
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    Chapter 4 Characterization Methods of Encapsulates
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    Chapter 5 Encapsulation of Aroma
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    Chapter 6 Microencapsulation of Fish Oil
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    Chapter 7 Encapsulation of Iron and Other Micronutrients for Food Fortification
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    Chapter 8 Encapsulation of Carotenoids
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    Chapter 9 Encapsulation of Enzymes and Peptides
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    Chapter 10 Encapsulation of Probiotics for use in Food Products
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    Chapter 11 Bioprocess Intensification of Beer Fermentation Using Immobilised Cells
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    Chapter 12 Immobilization of Microbial Cells for Alcoholic and Malolactic Fermentation of Wine and Cider
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    Chapter 13 Immobilization of Cells and Enzymes for Fermented Dairy or Meat Products
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    Chapter 14 Encapsulates for Food Bioconversions and Metabolite Production
Attention for Chapter 4: Characterization Methods of Encapsulates
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