Encapsulation in Food Processing and Fermentation (Food Biology Series)
Advance your expertise in food technology and fermentation science with the comprehensive and research-driven title, “Encapsulation in Food Processing and Fermentation” from the renowned Food Biology Series. This essential reference is ideal for food technologists, researchers, product developers, and students, offering a complete overview of encapsulation technologies, their applications, and recent innovations in the food and fermentation industries.
Encapsulation is a cutting-edge technique that enhances food product quality, functionality, stability, and shelf life. This book explores various microencapsulation techniques and their critical roles in fermentation control, flavor preservation, bioactive delivery, and microbial viability in modern food systems.
Key Features:
-
Detailed insights into encapsulation materials such as biopolymers, proteins, lipids, and polysaccharides
-
Covers encapsulation methods: spray drying, freeze-drying, coacervation, nanoencapsulation, and emulsification
-
Application of encapsulated components in probiotics, enzymes, vitamins, flavors, and nutraceuticals
-
Explains how encapsulation improves fermentation efficiency and microbial activity
-
Includes case studies and practical industrial applications
-
Focus on sustainability, safety, and regulatory standards in food encapsulation
-
Written by leading experts in food science, biotechnology, and industrial microbiology
Whether you are engaged in academic research or industrial product development, this book provides practical knowledge and scientific backing to help you implement encapsulation technologies for better food innovation and product performance.
