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
Adrián Matencio, Silvia Navarro-Orcajada, Francisco García-Carmona and José Manuel López-Nicolás
Chapter 11: Encapsulation for packaging
Éva Fenyvesi, István Puskás and Lajos Szente
Chapter 12: Encapsulation for masking off-flavor and off-tasting in food production
Lajos Szente, Tamás Sohajda and Éva 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
About the Author: Thao M. Ho is a Postdoctoral Researcher in the Department of Food and Nutrition at the University of Helsinki in Helsinki, Finland and an Honorary Fellow in the School of Agriculture and Food Sciences at the University of Queensland in Brisbane, Australia.
Yoshii Hidefumi is a Professor of Food Engineering Lab in the Department of Food Science and Human Nutrition at Setsunan University in Osaka, Japan and the Emeritus Professor of Kagawa University in Takamatsu, Japan.
Keiji Terao is the President of CycloChem Bio Co., Ltd. in Kobe, Japan and a Guest Professor in the Graduate School of Medicine at Kobe University in Kobe, Japan.
Bhesh R. Bhandari is a Professor of Food Engineering in the School of Agriculture and Food Sciences at the University of Queensland in Brisbane, Australia.
