Encapsulation involves the incorporation of food ingredients, enzymes, cells or other
materials in small capsules. Applications for this technique have increased in the food …

Microencapsulation is a relatively new technology that is used for protection, stabilization,
and slow release of food ingredients. The encapsulating or wall materials used generally …

Microencapsulation is a rapidly expanding technology which is a unique way to package
materials in the form of micro-and nano-particles, and has been well developed and …

Microencapsulation involves the incorporation of food ingredients, enzymes, cells, or other
materials in small capsules. Microcapsules offer food processors a means with which to …

Amaranthus betacyanin extracts were spray‐dried using a range of maltodextrins [10‐25
dextrose equivalent (DE)] and starches (native/modified) as carrier and coating agents at 5 …

Microencapsulation is a good alternative to transform liquid food flavourings, such as coffee
oil, into stable and free-flowing powders. Thus the aim of this study was to evaluate the …

Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition
explains the production aspects and the chemical and physical properties of the main …

Spray drying technique has been widely used for drying heat-sensitive foods,
pharmaceuticals, and other substances, because of the solvent rapid evaporation from the …

Because of the importance of multiphase flows in a wide variety of industries, including
power, petroleum, and numerous processing industries, an understanding of the behavior …

Written at a level comprehensible to non-experts, this handbook covers the current state of
encapsulation and controlled released technologies, presenting the fundamental processes …