Lakkis Encapsulation and Controlled Release Technologies in Food Systems

1. Auflage 2008
ISBN: 978-0-470-27659-4
Verlag: John Wiley & Sons
Format: PDF
Kopierschutz: Adobe DRM (»Systemvoraussetzungen)

E-Book, Englisch, 254 Seiten, E-Book

In Encapsulation and Controlled Release Technologies in FoodSystems, editor Lakkis has gathered a highly respectedcollection of expert contributors from industry and academia tohighlight recent innovations in encapsulation and controlledrelease technologies in food systems. Unlike most recentpublications which dealt exclusively with theoretical aspects ofthese technologies, this volume focuses mainly on devisingeffective and innovative applications in food systems in whichthese delivery vehicles operate. In addition, the book providessome emphasis on new opportunities that may arise from thedevelopment of new materials for the design and fabrication ofdelivery vehicles and carriers.
Encapsulation and Controlled Release Technologies givesthe reader a solid grasp of basic concepts of encapsulationtechnologies and their novel applications in food systems. Dr.Lakkis also presents novel possibilities of encapsulation andcontrolled release along with a discussion on future perspectivesand economical implications of these technologies.

Autoren/Hrsg.

Lakkis, Jamileh M.

Inhaltsverzeichnis

Preface.
Contributors.
1. Introduction to Encapsulation and Controlled Release in FoodSystems.
Jamileh M. Lakkis.
2. Improved Solubilization and Bioavailability of Nutraceuticalsin Nanosized Self-Assembled Liquid Vehicles (NSSL).
Nissim Garti, Eli Pinthus, Abraham Aserin, and AviramSpernath.
3. Emulsions as Delivery Systems in Foods.
Ingrid A.M. Appelqvist, Matt Golding, Rob Vreeker and NicolaasJan Zuidam.
4. Applications of Probiotic Encapsulation in DairyProducts.
Ming-Ju Chen and Kun-Nan Chen.
5. Encapsulation and Controlled Release in BakeryApplications.
Jamileh M. Lakkis.
6. Encapsulation Technologies for Preserving and Controlling theRelease of Enzymes and Phytochemicals.
Xiaoyong Wang, Yan Jiang, and Qingrong Huang.
7. Microencapsulation of Flavors by Complex Coacervation.
Curt Thies.
8. Confectionery Products as Delivery Systems for Flavors,Health and Oral Care Actives.
Jamileh M. Lakkis.
9. Innovative Applications of Microencapsulation in FoodPackaging.
Murat Ozdemir and Tugba Cevik.
10. Marketing Perspective of Encapsulation Technologies in FoodApplications.
Kathy Brownlie.
Index

Über Autor(innen)

Jamileh M. Lakkis, Ph.D., has 14 years experience in the food, dietary supplements, and consumer products industries. She served as Senior Project Manager at Pfizer/Cadbury-Schweppes, Morris Plains, NJ focusing on designing confectionery products as delivery systems for oral care benefits. As a Senior Encapsulation specialist for General Mills, Inc., Minneapolis, MN, Dr. Lakkis designed several micro-encapsulation processes for stabilizing and masking the taste/aroma of a variety of functional and nutraceutical actives for their applications in breakfast cereals, dairy, confections and shelf-stable bakery products. Her professional experience also includes an engagement as Senior Research Scientist at Land O'Lakes, Inc., Arden Hills, MN. Dr. Lakkis co-organized the first IFT symposium on micro-encapsulation and controlled release applications in food systems. She is an active member of the Controlled Release Society and serves on the society's newsletter editorial board representing the Consumer and Diversified Products Division.