Encapsulation and Controlled Release Technologies in Food Systems
Dr Jamileh M. LakkisEncapsulation and Controlled Release Technologies gives the reader a solid grasp of basic concepts of encapsulation technologies and their novel applications in food systems. Dr. Lakkis also presents novel possibilities of encapsulation and controlled release along with a discussion on future perspectives and economical implications of these technologies.Content:
Chapter 1 Introduction (pages 1–11): Jamileh M. Lakkis
Chapter 2 Improved Solubilization and Bioavailability of Nutraceuticals in Nanosized Self?Assembled Liquid Vehicles (pages 13–40): Nissim Garti, Eli Pinthus, Abraham Aserin and Aviram Spernath
Chapter 3 Emulsions as Delivery Systems in Foods (pages 41–81): Ingrid A.M. Appelqvist, Matt Golding, Rob Vreeker and Nicolaas Jan Zuidam
Chapter 4 Applications of Probiotic Encapsulation in Dairy Products (pages 83–112): Ming?Ju Chen and Kun?Nan Chen
Chapter 5 Encapsulation and Controlled Release in Bakery Applications (pages 113–133): Jamileh M. Lakkis
Chapter 6 Encapsulation Technologies for Preserving and Controlling the Release of Enzymes and Phytochemicals (pages 135–147): Xiaoyong Wang, Yan Jiang and Qingrong Huang
Chapter 7 Microencapsulation of Flavors by Complex Coacervation (pages 149–170): Curt Thies
Chapter 8 Confectionery Products as Delivery Systems for Flavors, Health, and Oral?Care Actives (pages 171–200): Jamileh M. Lakkis
Chapter 9 Innovative Applications of Microencapsulation in Food Packaging (pages 201–211): Murat Ozdemir and Tugba Cevik
Chapter 10 Marketing Perspective of Encapsulation Technologies in Food Applications (pages 213–233): Kathy Brownlie