Encapsulation and Controlled Release of Food Ingredients

Content: 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.