Chapter 1: Properties of cyclodextrins and their applications in food processing
Chapter 2: Solid encapsulation method: ethylene gas encapsulation into amorphous alpha-cyclodextrin powder
Chapter 3: Encapsulation of gases
Chapter 4: Encapsulation of flavours
Chapter 5: Encapsulation of colour and pigments
Chapter 6: Encapsulation of polyphenols (plant bioactive compounds)
Chapter 7: Encapsulation of essential oils
Chapter 8: Encapsulation of lipids
Chapter 9: Encapsulation of nutraceuticals, vitamins
Chapter 10: Encapsulation of antimicrobial compounds
Chapter 11: Encapsulation for packaging
Chapter 12: Encapsulation for masking off-flavour and off-tasting in food production
Chapter 13: Alpha-cyclodextrin functions as a dietary fiber
Chapter 14: Complexation of ingredients in foods by alpha-cyclodextrin to improve their functions
Chapter 15: Fruits package with 1-methylcylopropene included alpha-cyclodextrin
Chapter 16: Encapsulation of fruit ripening controlling compounds.