Encapsulation in food processing and fermentations The book Encapsulation in food processing and fermentations provides new insights into food encapsulation processes. The chapters are organized in such manner so even readers who are not familiar with encapsulation could easily educate and find information of interest. Through the chapters the book offers the most important aspects of encapsulation in general as well as state of the art of modern industrial encapsulation procedures. In the specialized chapters the topics such as encapsulation of food additives probiotics microorganisms for fermentations and nanoencapsulation are discussed