Microencapsulation in the Food Industry
A Practical Implementation Guide
- 2nd Edition - September 27, 2022
- Imprint: Academic Press
- Editor: Robert Sobel
- Language: English
- Paperback ISBN:9 7 8 - 0 - 1 2 - 8 2 1 6 8 3 - 5
- eBook ISBN:9 7 8 - 0 - 1 2 - 8 2 2 5 3 0 - 1
Microencapsulation in the Food Industry: A Practical Implementation Guide, Second Edition continues to focus on the development of new microencapsulation techniques for researche… Read more
Purchase options
Institutional subscription on ScienceDirect
Request a sales quoteMicroencapsulation in the Food Industry: A Practical Implementation Guide, Second Edition continues to focus on the development of new microencapsulation techniques for researchers and scientists in the field. This practical reference combines the knowledge of new and novel processing techniques, materials and selection, regulatory aspects and testing and evaluation of materials. It provides application specific uses of microencapsulation as it applies to the food and nutraceutical industries. This reference offers unique solutions to some very specific product needs in the field of encapsulation.
This second edition highlights changes in the industry as a result of a field that has traversed from the micro scale level to nano-scaled encapsulation and includes two new chapters, one on regulatory, quality, process scale-up, packaging, and economics and the other on testing and quality control.
- Includes new characterization methodologies to understand chemical and physical properties for functionality of the final microencapsulated material
- Presents the latest research and developments in the area of nano-scale encapsulation and intelligent packaging
- Provides new testing tools to assess products containing microencapsulated actives
Scientists, engineers, professionals, business managers, technical leaders, marketing personnel, and corporate business owners serving the food and nutraceutical industry. Professors, students
Section 1: Introduction
Section 2: Concept of Microencapsulation
Section 3: Process Technologies in Microencapsulation
Section 4: Materials Used in Microencapsulation
Section 5: Testing and Quality Control
Section 6: Regulatory, Quality, Process Scale-up, Packaging and Economics
Section 7: Microencapsulation Applications
Section 2: Concept of Microencapsulation
Section 3: Process Technologies in Microencapsulation
Section 4: Materials Used in Microencapsulation
Section 5: Testing and Quality Control
Section 6: Regulatory, Quality, Process Scale-up, Packaging and Economics
Section 7: Microencapsulation Applications
- Edition: 2
- Published: September 27, 2022
- Imprint: Academic Press
- No. of pages: 624
- Language: English
- Paperback ISBN: 9780128216835
- eBook ISBN: 9780128225301
RS
Robert Sobel
Robert Sobel serves FONA International as a Vice President of Research and Innovation in the development of new and novel flavor encapsulation delivery systems and taste modification technologies. He has over 20 years of industrial flavor R&D experience at FONA International, located in Geneva, Illinois, USA. Prior to joining FONA International, Robert was an educator within both secondary and undergraduate settings teaching chemistry and physics. He is cited as an inventor on many patents and patents pending in the art of microencapsulation and flavor analysis and add-back (>20 patent matters). Robert regularly delivers domestic and international symposia in the field of microencapsulation.
Affiliations and expertise
Vice President of Research and Innovation, FONA International, LLC, Geneva, IL, USA, a wholly-owned subsidiary of McCormick & Company, Inc.Read Microencapsulation in the Food Industry on ScienceDirect