Encapsulation Technologies For Active Food Ingredients And Food Processing
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Language: en
Pages: 402
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Type: BOOK - Published: 2009-10-30 - Publisher: Springer Science & Business Media
Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients a
Language: en
Pages: 639
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Type: BOOK - Published: 2012-10-19 - Publisher: Elsevier
Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the
Language: en
Pages: 315
Pages: 315
Type: BOOK - Published: 2015-07-23 - Publisher: John Wiley & Sons
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this te
Language: en
Pages: 636
Pages: 636
Type: BOOK - Published: 2017-04-11 - Publisher: Academic Press
Nanoencapsulation Technologies for the Food and Nutraceutical Industries is a compendium which collects, in an easy and compact way, state-of-the-art details on
Language: en
Pages: 276
Pages: 276
Type: BOOK - Published: 2001 - Publisher: Woodhead Publishing Limited
CONTENTS Microencapsulation: what it is and its purpose; Microcapsule characterisation: release kinetics/mechanism; Legal aspects; Single core encapsulation -fi