Application of Nano/Microencapsulated Ingredients in Food Products

Presents the recent advancements in the application of nanoencapsulated food ingredients

Seid Mahdi Jafari (Series edited by)

9780128157268, Elsevier Science

Paperback, published 22 October 2020

548 pages
22.9 x 15.1 x 3.4 cm, 0.86 kg

Application of Nano/Microencapsulated Ingredients in Food Products, a volume in the Nanoencapsulation in the Food Industry series, presents applications of nano/micro-encapsulated ingredients such as vitamins, minerals, flavors, colorants, enzymes, probiotics antioxidants and many other bioactive components in different groups of food products. Each chapter explores nano/microencapsulated ingredients in food products, including beverages, cereal flours and bakery products, meat, oils and fats, salt, spices and seasonings, functional supplements, and in chewing gum. In addition, the book explores active food packaging and edible coatings with nano/microencapsulated ingredients.

1. The role of nano/micro-encapsulated ingredients in food formulations
2. Nano/microencapsulated ingredients in milk and dairy products
3. Nano/microencapsulated ingredients in drinks and beverages
4. Active food packaging with nano/microencapsulated ingredients
5. Edible coatings with nano/microencapsulated ingredients
6. Nano/microencapsulated ingredients in cereal flours and bakery products
7. Nano/microencapsulated ingredients in meat products
8. Nano/microencapsulated ingredients in chewing gum
9. Nano/microencapsulated ingredients in oils and fats
10. Salt, spices and seasonings formulated with nano/microencapsulated ingredients
11. Functional supplements and raw materials formulated with nano/microencapsulated ingredients

Subject Areas: Food & beverage technology [TDCT]