Academic Press Nano/Microencapsulated Ingredients in Food Vol 6

Explore the latest advancements in food science with Application of Nano/Microencapsulated Ingredients in Food Products, Volume 6 of the Nanoencapsulation in the Food Industry series. Published by Academic Press, this technical volume provides a detailed look at how nano and micro-encapsulated components are utilized to improve food quality and functionality. This book examines the integration of bioactive components such as vitamins, minerals, flavors, colorants, enzymes, probiotics, and antioxidants into various food categories. Readers will find specific insights into how these ingredients function within beverages, cereal flours, bakery products, meat, oils, fats, salt, spices, and seasonings. Additionally, the text covers applications in functional supplements and chewing gum. Designed for professionals and students in industrial chemistry and food technology, this volume serves as a comprehensive resource for understanding the practical use of encapsulated ingredients across a wide range of consumer products. It offers a deep dive into the science of ingredient stability and delivery within the modern food industry.