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Spray Drying Techniques for Food Ingredient Encapsulation
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Type: BOOK - Published: 2015-07-23 - Publisher: John Wiley & Sons

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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
Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals
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Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical components are vital to the
Basic Protocols in Encapsulation of Food Ingredients
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Microencapsulation of Food Ingredients
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Authors: Per Vilstrup
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CONTENTS Microencapsulation: what it is and its purpose; Microcapsule characterisation: release kinetics/mechanism; Legal aspects; Single core encapsulation -fi
Encapsulation Technologies for Active Food Ingredients and Food Processing
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Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients a