Basic Protocols in Encapsulation of Food Ingredients
Redigert av Andrea Gomez-Zavaglia, 2021.Del av serien Methods and Protocols in Food Science.
This volume provides a comprehensive introduction into methods and procedures on encapsulation of sensitive food nucleus. Chapters guide readers through different strategies to encapsulate bioactive compounds and cells. Additionally, chapters will detail methods on three major issues; the nucleus to be encapsulated, the carrier material, and the encapsulation technique.
Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients aims to give guidance on encapsulation techniques and an understanding on tools, materials, and supplies to implement innovative approaches.
Språk: Engelsk
Oppdag mer
Basic Protocols in Encapsulation of Food Ingredients
Redigert av Andrea Gomez-Zavaglia, 2021.Del av serien Methods and Protocols in Food Science.
This volume provides a comprehensive introduction into methods and procedures on encapsulation of sensitive food nucleus. Chapters guide readers through different strategies to encapsulate bioactive compounds and cells. Additionally, chapters will detail methods on three major issues; the nucleus to be encapsulated, the carrier material, and the encapsulation technique.
Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients aims to give guidance on encapsulation techniques and an understanding on tools, materials, and supplies to implement innovative approaches.
Oppdag mer
Språk: Engelsk
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