Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

In view of the need to increase bioactive bioavailability and better protect sensitive nutrients, improved food and nutraceutical encapsulation technologies and delivery systems are required. These can also play a role in reducing fat consumption and inducing satiety. The first section in this book addresses food ingredient and nutraceutical delivery system requirements. The next sections review the latest in processing technology approaches and physicochemical approaches to produce encapsulates and delivery systems. The final chapters cover the characterization of delivery systems and their applications.