Encapsulation and Controlled Release Technologies in Food Systems
Jamileh M. Lakkis • 2007 • Wiley & Sons, Limited, John
- Author
- Jamileh M. Lakkis
- First published
- 2007
- Publisher
- Wiley & Sons, Limited, John
- ISBN
- 9781118733523
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Where it came from
Published in 2007 by Wiley-Blackwell, this text was developed to address the growing industrial interest in microencapsulation within the food science sector. Jamileh M. Lakkis authored the work to consolidate disparate research on protecting bioactive ingredients, such as vitamins and flavor compounds, from degradation during food processing and storage.
The book serves as a technical resource for food chemists and process engineers, detailing the mechanics of controlled release and the functionality of various wall materials. It is regarded as a foundational academic reference for understanding how encapsulation technology impacts the stability, shelf-life, and sensory profiles of modern food products.
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