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Encapsulations: Nanotechnology in the Food Industry, Volume 2, serves as a helpful guide to the use of nanoencapsulation in the food industry for fermenting food, promoting food stability, and producing antimicrobials for food safety and quality. This novel approach also provides barriers between sensitive bioactive materials and the environment to allow taste and aroma differentiation and to mask bad flavors or smells, increases the bioavailability of food ingredients, improves the solubility of poorly water-soluble ingredients, enables higher ingredient retention during the food production process, and increases shelf life. This book covers nanotechnology in encapsulation for food applications, nanoencapsulation processes, and materials used in nanoencapsulation, and also assesses which applications are most beneficial to the food industry. Includes the most up-to-date information on nanoencapsulation and nanocontainer-based delivery of antimicrobialsPresents nanomaterials for innovation based on scientific advancements in the fieldProvides control release strategies to enhance bioactivity, including methods and techniques for research and innovationProvides useful tools to improve the delivery of bioactive molecules and living cells into foods
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