Microencapsulation and Microspheres for Food Applications

Leonard Sagis

ISBN 10: 0128003502 / ISBN 13: 9780128003503

Published by ACADEMIC PRESS Aug 2015, 2015

About this Item

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Seller Inventory # 9780128003503

Bibliographic Details

• Title: Microencapsulation and Microspheres for Food Applications
• Publisher: ACADEMIC PRESS Aug 2015
• Publication Date: 2015
• Language: English
• ISBN 10: 0128003502
• ISBN 13: 9780128003503
• Binding: Buch
• Condition: Neu
• Dimensions: 246W x 191H x 29D millimeters 246 millimeters width by 191 millimeters height by 29 millimeters depth
• Weight: 994 grams

About this title

Synopsis

Microencapsulation and Microspheres for Food Applications is a solid reflection on the latest developments, challenges, and opportunities in this highly expanding field. This reference examines the various types of microspheres and microcapsules essential to those who need to develop stable and impermeable products at high acidic conditions. It’s also important for the novel design of slow releasing active compound capsules.

Each chapter provides an in-depth account of controlled release technologies, evidence based abstracts, descriptions of chemical and physical principals, and key relevant facts relating to food applications. Written in an accessible manner, the book is a must have resource for scientists, researchers, and engineers.

• Discusses the most current encapsulation technology applied in the food industry, including radiography, computed tomography, magnetic resonance imaging, and dynamic NMR microscopy
• Presents the use of microsphere immunoassay for mycotoxins detection
• Covers a broad range of applications of microcapsules and microspheres, including food shelf-life, pesticides for crop protection, and nanoencapsulated bacteriophage for food safety

About the Author

Leonard M. C. Sagis obtained a PhD degree in Chemical Engineering from Texas A&M University, in 1994. After postdoctoral positions at the University of Leiden, and University of Amsterdam, he joined the faculty in the Department of Agrotechnology and Food Sciences of Wageningen University, in 1998. His research interests are in the field of structure-function relationships in soft interface dominated materials, such as foam, emulsions, and microencapsulation systems.