Functionality of Cyclodextrins in Encapsulation for Food Applications
Chapter 1: Properties of cyclodextrins and their applications in food processing
Yoshiyuki Ishida and Thao M. Ho
Chapter 2: Solid encapsulation method: ethylene gas encapsulation into amorphous alpha-cyclodextrin powder
Thao M. Ho, Kamornrath Sungkaprom, Binh T. Ho and Bhesh R. Bhandari
Chapter 3: Encapsulation of gases
Thao M. Ho and Bhesh R. Bhandari
Chapter 4: Encapsulation of flavors
Thi Van Anh Nguyen and Hidefumi Yoshii
Chapter 5: Encapsulation of colors and pigments
Afroza Sultana and Hidefumi Yoshii
Chapter 6: Encapsulation of polyphenols, plant bioactive compounds
Diana Alves and Eva Pinho
Chapter 7: Encapsulation of essential oils
Jaruporn Rakmai, Juan-Carlos Mejuto, Yaxin Sang, Seid Mahdi Jafari,
Jianbo Xiao and Jesus Simal-Gandara
Chapter 8: Encapsulation of lipids
Afroza Sultana and Hidefumi Yoshii
Chapter 9: Encapsulation of nutraceuticals and vitamins
Yukiko Uekaji and Keiji Terao
Chapter 10: Encapsulation of antimicrobial compounds
Adri?n Matencio, Silvia Navarro-Orcajada, Francisco Garc?a-Carmona and Jos? Manuel L?pez-Nicol?s
Chapter 11: Encapsulation for packaging
?va Fenyvesi, Istv?n Pusk?s and Lajos Szente
Chapter 12: Encapsulation for masking off-flavor and off-tasting in food production
Lajos Szente, Tam?s Sohajda and ?va Fenyvesi
Chapter 13: Alpha-cyclodextrin functions as a dietary fiber
Keita Chikamoto and Keiji Terao
Chapter 14: Complexation of ingredients in foods by alpha-cyclodextrin to improve their functions
Takahiro Furune and Keiji Terao
Chapter 15: Fruit packaging with 1-methylcyclopropene included in alpha-cyclodextrin
Hermawan D. Ariyanto and Hidefumi Yoshii
Chapter 16: Encapsulation of fruit ripening controlling compounds
Chalida Cholmaitri, Natta Laohakunjit, Apiradee Uthairatanakij and
Bhesh R. Bhandari
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