Synopsis
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 omega-3 / 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 malo-lactic 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 < Véronique Breguet, Vojislav Vojinovic & Ian W. Marison
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