Beschreibung
Inhaltsangabe- Introduction Nicolaas Jan Zuidam & Viktor A. Nedovic Overview of microencapsulates for use in food products or processes and methods to make them Nicolaas Jan Zuidam & Eyal Shimoni Materials for encapsulation Christine Wandrey, Artur Bartkowiak & Stephen E. Harding Characterisation methods of encapsulates: Zhibing Zhang, Daniel Law & Guoping Lian Encapsulation of aroma Nicolaas Jan Zuidam & Emmanuel Heinrich Microencapsulation of omega3 / fish oil Christiaan M. Beindorff and Nicolaas Jan Zuidam Encapsulation of iron and other micronutrients for food fortification Michael B. Zimmermann & Erich J. Windhab Encapsulation of carotenoids Henelyta S. Ribeiro, Heike P. Schuchmann, Robert Engel, Elke Walz, Karlis Briviba Encapsulation of enzymes and peptides Gabrie M.H. Meesters Encapsulation of probiotics for use in food products Verica Manojlovic, Viktor A. Nedovic, Kasipathy Kailasapathy & Nicolaas Jan Zuidam Bioprocess intensification of beer fermentation using immobilised cells Pieter Verbelen, Viktor A. Nedovic, Verica Manojlovic, Freddy Delvaux, Ida Leskosek-Cukalovic, Branko Bugarski & Ronnie Willaert Immobilisation of microbial cells for alcoholic and malolactic fermentation of wine and cider Yiannis Kourkoutas, Verica Manojlovic & Viktor A. Nedovic Immobilisation of cells and enzymes for dairy or meat fermentation processes Claude P. Champagne, Byong H. Lee & Linda Saucier Encapsulates for food bioconversions and metabolite production
Autorenportrait
Dr. Nicolaas Jan (Klaas-Jan) Zuidam is leading the skillbase group 'Controlled Delivery of Food Actives' and is a member of the management team of the Flavour Generation & Delivery department within Unilever Research and Development in Vlaardingen, The Netherlands. Since 1990, he has been working on encapsulation, respectively, in the area of pharmaceutics, gene therapy, laundry and foods. He is an author of more than 35 peer-reviewed articles and book chapters, and holds 2 patents.Dr. Viktor A. Nedovic is an associate professor at the Department of Food Technology and Biochemistry, Faculty of Agriculture, University of Belgrade, Belgrade, Republic of Serbia. Since 1989, he has been working on immobilisation, co-immobilisation, encapsulation and bioreactor system design in the fields of food production and fermentation processes. He is an author of more than 70 peer-reviewed articles and book chapters. He has served as co-editor of two important books on cell immobilisation: Fundamentals of Cell Immobilisation Biotechnology (Kluwer Academic Publishers, 2004) and Applications of Cell Immobilisation Biotechnology (Springer, 2005).
