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Food Biology Series

Editors

Steva Levi

Department of Food Technology and Biochemistry University of Belgrade Faculty of Agriculture Belgrade, Serbia

Viktor Nedovi

Department of Food Technology and Biochemistry University of Belgrade Faculty of Agriculture Belgrade, Serbia

Branko Bugarski

Department of Chemical Engineering University of Belgrade Faculty of Technology and Metallurgy Belgrade, Serbia

First edition published 2022

by CRC Press

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2022 Taylor & Francis Group, LLC

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Library of Congress Cataloging-in-Publication Data

Names: Levic, Steva, 1981- editor. | Nedovic, Viktor, editor. | Bugarski, Branko, editor.

Title: Encapsulation in food processing and fermentations / editors, Steva Levic, Department of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia, Viktor Nedovic, Department of Food Technology and Biochemistry, University of Belgrade, Belgrade, Serbia, Branko Bugarski, Department of Chemical Engineering, University of Belgrade, Belgrade, Serbia.

Description: First edition. | Boca Raton : CRC Press, Taylor & Francis Group, [2022] | Includes bibliographical references and index. | Summary: The book Encapsulation in food processing and fermentations provides new insights into food encapsulation processes. The chapters are organized in such manner, so even readers who are not familiar with encapsulation could easily educate and find information of interest. Through the chapters, the book offers the most important aspects of encapsulation in general as well as state-of-the-art of modern industrial encapsulation procedures. In the specialized chapters, the topics such as encapsulation of food additives, probiotics, microorganisms for fermentations and nanoencapsulation are discussed-- Provided by publisher.

Identifiers: LCCN 2021045213 | ISBN 9780367258313 (hbk) | ISBN 9781032160269 (pbk) | ISBN 9780429324918 (ebk)

Subjects: LCSH: Coated foods. | Food--Packaging. | Fermented foods. | Dietary supplements--Preservation. | Extracts--Preservation. | Microencapsulation.

Classification: LCC TP374 .E54 2022 | DDC 664/.09--dc23/eng/20211109

LC record available at https://lccn.loc.gov/2021045213

ISBN: 978-0-367-25831-3 (hbk)

ISBN: 978-1-032-16026-9 (pbk)

ISBN: 978-0-429-32491-8 (ebk)

DOI: 10.1201/9780429324918

Typeset in Times New Roman

by Innovative Processors

Food is the essential source of nutrients (such as carbohydrates, proteins, fats, vitamins, and minerals) for all living organisms to sustain life. A large part of daily human efforts is concentrated on food production, processing, packaging and marketing, product development, preservation, storage, and ensuring food safety and quality. It is obvious therefore, our food supply chain can contain microorganisms that interact with the food, thereby interfering in the ecology of food substrates. The microbe-food interaction can be mostly beneficial (as in the case of many fermented foods such as cheese, butter, sausage, etc.) or in some cases, it is detrimental (spoilage of food. mycotoxin. etc.). The Food Biology series aims at bringing all these aspects of microbe-food interactions in form of topical volumes, covering food microbiology, food mycology, biochemistry, microbial ecology, food biotechnology and bio-processing, new food product developments with microbial interventions, food nullification with nutraceuticals, food authenticity, food origin traceability. and food science and technology. Special emphasis is laid on new molecular techniques relevant to food biology research or to monitoring and assessing food safety and quality, multiple hurdle food preservation techniques, as well as new interventions in biotcchnological applications in food processing and development.