Microencapsulation and Microspheres for Food Applications [Hardcover]

Microencapsulation and Microspheres for Food Applications is a solid reflection on the latest developments, challenges, and opportunities in this highly expanding field. This reference examines the various types of microspheres and microcapsules essential to those who need to develop stable and impermeable products at high acidic conditions. It's also important for the novel design of slow releasing active compound capsules.

Each chapter provides an in-depth account of controlled release technologies, evidence based abstracts, descriptions of chemical and physical principals, and key relevant facts relating to food applications. Written in an accessible manner, the book is a must have resource for scientists, researchers, and engineers.

• Discusses the most current encapsulation technology applied in the food industry, including radiography, computed tomography, magnetic resonance imaging, and dynamic NMR microscopy
• Presents the use of microsphere immunoassay for mycotoxins detection
• Covers a broad range of applications of microcapsules and microspheres, including food shelf-life, pesticides for crop protection, and nanoencapsulated bacteriophage for food safety

Section 1: Microcapsules and microspheres produced for application in food 1. Microcapsules produced from zein 2. Microcapsules with protein fibril reinforced shells 3. Alginate nanocapsules prepared by internal or external gelation with nanoparticles 4. Cationic starch nanospheres 5. Nanoemulsion based delivery systems 6. Water-in-oil-in-water nanoencapsulation systems 7. Engineering hydrogel microspheres for healthy and tasty foods 8. Progress in applications of liposomes

Section 2: Methods to analyse structure, release properties, and stability 9. Stability and Permeability of Microcapsules for Controlled Drug Delivery from Dynamic NMR Microsl#Æ