Reviews the major methods used to encapsulate food ingredients, including spray drying, spray chilling and cooling, fluidized bed coating, liposome entrapment,

Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the

Here is a new book that offers complete coverage of the most current research in flavor encapsulation. Covers processes such as extrusion, coacervation, microen

Active ingredients in foods must remain fully functional for as long as necessary and be transported and discharged appropriately to have the desired nutritiona

Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients a