Encapsulation and Controlled Release Technologies in Food Systems

Lakkis

ISBN 10: 0813828554 / ISBN 13: 9780813828558

Published by Iowa State University Press, 2007

About this Item

In Encapsulation and Controlled Release Technologies in Food Systems, editor Lakkis has gathered a highly respected collection of expert contributors from industry and academia to highlight recent innovations in encapsulation and controlled release technologies in food systems. Editor(s): Lakkis, Dr. Jamileh M. Num Pages: 256 pages, 25 illustrations. BIC Classification: TDCT. Category: (P) Professional & Vocational. Dimension: 261 x 181 x 16. Weight in Grams: 712. . 2007. 1st Edition. Hardcover. . . . .

Seller Inventory # V9780813828558

Bibliographic Details

• Title: Encapsulation and Controlled Release Technologies in Food Systems
• Publisher: Iowa State University Press
• Publication Date: 2007
• Language: English
• ISBN 10: 0813828554
• ISBN 13: 9780813828558
• Binding: Hardcover
• Edition: 1st Edition
• Condition: New

About this title

Synopsis

In Encapsulation and Controlled Release Technologies in Food Systems, editor Lakkis has gathered a highly respected collection of expert contributors from industry and academia to highlight recent innovations in encapsulation and controlled release technologies in food systems. Unlike most recent publications which dealt exclusively with theoretical aspects of these technologies, this volume focuses mainly on devising effective and innovative applications in food systems in which these delivery vehicles operate. In addition, the book provides some emphasis on new opportunities that may arise from the development of new materials for the design and fabrication of delivery vehicles and carriers.

Encapsulation and Controlled Release Technologies gives the reader a solid grasp of basic concepts of encapsulation technologies and their novel applications in food systems. Dr. Lakkis also presents novel possibilities of encapsulation and controlled release along with a discussion on future perspectives and economical implications of these technologies.

About the Author

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.