Encapsulation and controlled release of food ingredients : developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 206th national meeting of the American Chemical Society, Chicago, Illinois, August 22-27, 1993 /

Bibliographic Details
Corporate Authors:	American Chemical Society. Division of Agricultural and Food Chemistry, American Chemical Society. Meeting
Other Authors:	Risch, Sara J., 1958-, Reineccius, Gary
Format:	eBook
Language:	English
Published:	Washington, DC : American Chemical Society, 1995.
Series:	ACS symposium series ; 590.
Subjects:	Food > Packaging > Congresses. Microencapsulation > Congresses. Controlled release preparations > Congresses. Food containers. Food Ingredients Food Packaging Delayed-Action Preparations Aliments > Conditionnement > Congrès. Microencapsulation > Congrès. Préparations-retard > Congrès. Aliments > Emballages. TECHNOLOGY & ENGINEERING > Food Science. Food containers Controlled release preparations Food > Packaging Microencapsulation Alimentos (embalagens) Electronic books. Congress proceedings (reports) Conference papers and proceedings Conference papers and proceedings. Actes de congrès.
Online Access:	Connect to the full text of this electronic book

Table of Contents:

Encapsulation : overview of uses and techniques / Sara J. Risch
Controlled release techniques in the food industry / Gary A. Reineccius
Encapsulation of food ingredients : a review of available technology, focusing on hydrocolloids / Alan H. King
Modified starch, maltodextrin, and corn syrup solids as wall materials for food encapsulation / Melanie M. Kenyon
Acacia gums : natural encapsulation agent for food ingredients / F. Thevenet
Use of cyclodextrins for encapsulation in the use and treatment of food products / Allan R. Hedges, Wen J. Shieh, and Christopher T. Sikorski
Food ingredient encapsulation : an overview / Thomas J. DeZarn
Centrifugal suspension-separation for coating food ingredients / R.E. Sparks, I.C. Jacobs, and N.S. Mason
Centrifugal extrusion encapsulation / Wade Schlameus
Utilization of coacervated flavors / Jon C. Soper
Liposomes for controlled release in the food industry / Gary A. Reineccius
Factors influencing volatile release from encapsulation matrices / Colleen Whorton
Evaluation of the mechanisms associated with the release of encapsulated flavor materials from maltodextrin matrices / Colleen Whorton and Gary A. Reineccius
Developments in gum acacias for the encapsulation of flavors / Gary A. Reineccius, Florian M. Ward, Colleen Whorton, and Steve A. Andon
Flavor encapsulation : influence of encapsulation media on aroma retention during drying / Andrée J. Voilley
Protection of artificial blueberry flavor in microwave frozen pancakes by spray drying and secondary fat coating processes / Hui Chin Li and Gary A. Reineccius
Vitamin A fortification in a high stress environment / Harlan S. Hall
Review of patents for encapsulation and controlled release of food ingredients / Sara J. Risch.