Encapsulation and Controlled Release Technologies in Food Systems
Encapsulation and controlled release technologies have both grown in scope and potential the last few years. Applications of these technologies in food systems have led the way to many innovations such as preserving the nutritional value of processed foods, delaying undesirable interactions of functional actives and providing mechanisms for targeted release of beneficial bacteria in specific sites of the human gastrointestinal tract. In Encapsulation and Controlled Release Technologies in Food Systems, editor Lakkis has gathered a highly respected collection of expert contributors from industry and academia to highlight recent innovations in…
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Produktdetails
- ISBN: 978-0-470-27659-4
- EAN: 9780470276594
- Produktnummer: 13956940
- Verlag: Wiley-Blackwell
- Sprache: Englisch
- Erscheinungsjahr: 2008
- Seitenangabe: 256 S.
- Plattform: PDF
- Masse: 2'336 KB
Über den Autor
Jamileh M. Lakkis, Ph.D., has 14 years experience in the food, dietary supplements, and consumer products industries. She served as Senior Project Manager at Pfizer/Cadbury-Schweppes, Morris Plains, NJ focusing on designing confectionery products as delivery systems for oral care benefits. As a Senior Encapsulation specialist for General Mills, Inc., Minneapolis, MN, Dr. Lakkis designed several micro-encapsulation processes for stabilizing and masking the taste/aroma of a variety of functional and nutraceutical actives for their applications in breakfast cereals, dairy, confections and shelf-stable bakery products. Her professional experience also includes an engagement as Senior Research Scientist at Land O'Lakes, Inc., Arden Hills, MN. Dr. Lakkis co-organized the first IFT symposium on micro-encapsulation and controlled release applications in food systems. She is an active member of the Controlled Release Society and serves on the society's newsletter editorial board representing the Consumer and Diversified Products Division.
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