Encapsulation and Controlled Release Technologies in Food Systems
edited by Jamileh M. Lakkis

Encapsulation and Controlled Release Technologies in Food Systems focuses mainly on devising effective and innovative applications in food systems in which these delivery vehicles operate. In addition, the book provides some emphasis on new opportunities that may arise from the development of new materials for the design and fabrication of delivery vehicles and carriers.

Encapsulation and Controlled Release Technologies gives the reader a solid grasp of basic concepts of encapsulation technologies and their novel applications in food systems. It also presents novel possibilities of encapsulation and controlled release along with a discussion on future perspectives and economical implications of these technologies.

Special Features:

• Highlights recent innovations in encapsulation and controlled release technologies in food systems
• Discusses future perspectives and economical implications of encapsulation technologies
• Strong emphasis on applications rather than theories behind encapsulation

Contents

1. Introduction to Encapsulation and Controlled Release in Food Systems
2. Improved Solubilization and Bioavailability of Nutraceuticals in Nanosized Self-Assembled Liquid Vehicles (NSSL)
3. Emulsions as Delivery Systems in Foods
4. Applications of Probiotic Encapsulation in Dairy Products
5. Encapsulation and Controlled Release in Bakery Applications
6. Encapsulation Technologies for Preserving and Controlling the Release of Enzymes and Phytochemicals
7. Microencapsulation of Flavors by Complex Coacervation
8. Confectionery Products as Delivery Systems for Flavors, Health and Oral Care Actives
9. Innovative Applications of Microencapsulation in Food Packaging
10. Marketing Perspective of Encapsulation Technologies in Food Applications

Index

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