By Sara J. Risch and Gary A. Reineccius (Eds.)
content material: Encapsulation : evaluate of makes use of and strategies / Sara J. Risch --
managed unlock concepts within the nutrition / Gary A. Reineccius --
Encapsulation of foodstuff components : a evaluation of accessible know-how, concentrating on hydrocolloids / Alan H. King --
transformed starch, maltodextrin, and corn syrup solids as wall fabrics for meals encapsulation / Melanie M. Kenyon --
Acacia gums : usual encapsulation agent for nutrients elements / F. Thevenet --
Use of cyclodextrins for encapsulation within the use and remedy of nutrition items / Allan R. Hedges, Wen J. Shieh, and Christopher T. Sikorski --
nutrients aspect encapsulation : an outline / Thomas J. DeZarn --
Centrifugal suspension-separation for coating nutrition elements / R.E. Sparks, I.C. Jacobs, and N.S. Mason --
Centrifugal extrusion encapsulation / Wade Schlameus --
usage of coacervated flavors / Jon C. Soper --
Liposomes for managed liberate within the meals / Gary A. Reineccius --
elements influencing risky free up from encapsulation matrices / Colleen Whorton --
evaluate of the mechanisms linked to the discharge of encapsulated taste fabrics from maltodextrin matrices / Colleen Whorton and Gary A. Reineccius --
advancements in gum acacias for the encapsulation of flavors / Gary A. Reineccius, Florian M. Ward, Colleen Whorton, and Steve A. Andon --
taste encapsulation : effect of encapsulation media on aroma retention in the course of drying / Andrée J. Voilley --
safeguard of man-made blueberry style in microwave frozen pancakes by means of spray drying and secondary fats coating tactics / Hui Chin Li and Gary A. Reineccius --
nutrition A fortification in a excessive pressure atmosphere / Harlan S. corridor --
overview of patents for encapsulation and regulated unencumber of foodstuff components / Sara J. Risch.
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Extra info for Encapsulation and Controlled Release of Food Ingredients
44. 45. 46. 47. 48. 49. 50. 51. ENCAPSULATION Anon. : San Diego, C A , 1983. Knorr, Dietrich; Beaumont, Mark D . ; Dörnenburg, Heike; Gross, Bertha; Pandya, Yoga; Romagnoli, Lynn G . Food Technology, 1990, 71-79. Lencki, Robert W . ; Spinney, Trevor, U . S . Patent 4,822,534, 1989. Wan, L. S. C . ; Heng, P. W . ; Chan, L. W . J. Microencapsulation, 1992, 9(3), 309-316. Spiers, Charles; White, Karen; Izzo, Mark; Jerome, Ralph; Nace, Julie, Intnational Patent Appl. PCT/GB91/00983, Int. Pub. W O 91/19424, 1991.
ACS Symposium Series; American Chemical Society: Washington, DC, 1995. 38 23. 24. 25. 26. 27. ch003 28. 29. 30. 31. 32. 33. 34. 35. 36. 37. 38. 39. 40. 41. 42. 43. 44. 45. 46. 47. 48. 49. 50. 51. ENCAPSULATION Anon. : San Diego, C A , 1983. Knorr, Dietrich; Beaumont, Mark D . ; Dörnenburg, Heike; Gross, Bertha; Pandya, Yoga; Romagnoli, Lynn G . Food Technology, 1990, 71-79. Lencki, Robert W . ; Spinney, Trevor, U . S . Patent 4,822,534, 1989. Wan, L. S. C . ; Heng, P. W . ; Chan, L. W . J. Microencapsulation, 1992, 9(3), 309-316.
Nagashima et al. (53) report that yeast encapsulated in alginate gels have been used for semi-commercial production of ethanol in Japan since 1982. An algin/yeast mixture was added to 1 - 10 kl reactors filled with 2% C a C l to form beads in the vessels (no separate tank needed). Beads were viable for up to six months without the need for medium-sterilization and seed-fermentation steps, and the productivity of alcohol was more than 20 times higher than with conventional batch wise fermentation.