did-you-know? rent-now

Amazon no longer offers textbook rentals. We do!

did-you-know? rent-now

Amazon no longer offers textbook rentals. We do!

We're the #1 textbook rental company. Let us show you why.

9780841231641

Encapsulation and Controlled Release of Food Ingredients

by ;
  • ISBN13:

    9780841231641

  • ISBN10:

    0841231648

  • Format: Hardcover
  • Copyright: 1995-05-05
  • Publisher: American Chemical Society

Note: Supplemental materials are not guaranteed with Rental or Used book purchases.

Purchase Benefits

  • Free Shipping Icon Free Shipping On Orders Over $35!
    Your order must be $35 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • eCampus.com Logo Get Rewarded for Ordering Your Textbooks! Enroll Now
  • Write a Review Icon Write a Review
List Price: $58.67 Save up to $21.71
  • Rent Book $36.96
    Add to Cart Free Shipping Icon Free Shipping

    TERM
    PRICE
    DUE
    USUALLY SHIPS IN 3-5 BUSINESS DAYS
    *This item is part of an exclusive publisher rental program and requires an additional convenience fee. This fee will be reflected in the shopping cart.

Supplemental Materials

What is included with this book?

Summary

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 for encapsulation 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, including liposomes and coacervation.

Table of Contents

Encapsulation: Overview of Uses and Techniques
Controlled Release Techniques in the Food Industry
Encapsulation of Food Ingredients: A Review of Available Technology, Focusing on Hydrocolloids
Modified Starch, Maltodextrin, and Corn Syrup Solids as Wall Materials for Food Encapsulation
Acacia Gums: Natural Encapsulation Agent for Food Ingredients
Use of Cyclodextrins for Encapsulation in the Use and Treatment of Food Products
Food Ingredient Encapsulation: An Overview
Centrifugal Suspension-Separation for Coating Food Ingredients
Centrifugal Extrusion Encapsulation
Utilization of Coacervated Flavors
Liposomes for Controlled Release in the Food Industry
Factors Influencing Volatile Release from Encapsulation Matrices
Evaluation of the Mechanisms Associated with the Release of Encapsulated Flavor Materials from Maltodextrin Matrices
Developments in Gum Acacias for the Encapsulation of Flavors
Flavor Encapsulation: Influence of Encapsulation Media on Aroma Retention During Drying
Protection of Artificial Blueberry Flavor in Microwave Frozen Pancakes by Spray Drying and Secondary Fat Coating Processes
Vitamin A Fortification in a High Stress Environment
Review of Patents for Encapsulation and Controlled Release of Food Ingredients
Table of Contents provided by Publisher. All Rights Reserved.

Supplemental Materials

What is included with this book?

The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.

The Used, Rental and eBook copies of this book are not guaranteed to include any supplemental materials. Typically, only the book itself is included. This is true even if the title states it includes any access cards, study guides, lab manuals, CDs, etc.

Rewards Program