IFT Press Book discusses spray drying for ingredient encapsulation

Spray-drying is a widely used process that converts liquid materials into dry powder form that can be used in shelf-stable foods and other products, and the technique can also be used to encapsulate bioactive compounds such as flavors, carotenoids, and microbial cells. In Spray Drying Techniques for Food Ingredient Encapsulation (ISBN: 978-1-118-86419-7) by C. Anandharamakrishnan and Padma Ishwarya S., the authors explore the engineering aspects of the spray-drying process in encapsulating food ingredients, including the choice of wall materials. The book provides an overview of the various food ingredients that can be encapsulated using spray-drying and discusses recent advancements in the field of encapsulation by spray-drying, such as nanospray dryers for production of nanocapsules and computational fluid dynamics modeling.

This title will be a useful reference for scientists, engineers, and product developers in the industry.

IFT Press books, developed in partnership with Wiley-Blackwell and crafted through rigorous peer review and meticulous research, serve as leading-edge handbooks for industrial application and reference and as essential texts for academic programs. Topics of future books in the series include nanoscience and nanotechnology, sustainability, medical foods, bitterness, flavor and satiety, food carotenoids, and food packaging. IFT members receive a 35% discount on all Wiley-Blackwell books. The member coupon code is available at ift.org. Be sure to log in and check out the Knowledge Center/Read IFT Publications/ IFT Press Books links for information on how to order any of the books in the IFT Press book series.

For more information, call 877-762-2974 or visit wiley.com/go/ift. Manuscript proposals may be sent to David McDade, executive editor, at [email protected] (+44-1865-47-6546).

Books Received
Combat-Ready Kitchen: How the U.S. Military Shapes the Way You Eat by Anastacia Marx de Salcedo (ISBN: 978-1-59184-597-3). Current/Penguin.

Foodborne Parasites in the Food Supply Web: Occurrence and Control by Alvin A. Gajadhar (ISBN: 978-1-78242-332-4). Elsevier.

Improving and Tailoring Enzymes for Food Quality and Functionality by Rickey Y. Yada (ISBN: 978-1-78242-285-3). Elsevier.

Encyclopedia of Food and Health by Benjamin Caballero, Paul M. Finglas, and Fidel Toldrá (ISBN: 978-0-12384-947-2). Elsevier.

First Bite: How We Learn to Eat by Bee Wilson (ISBN: 978-0-465-06498-4). Basic Books/Perseus Books Group.