Basic Protocols in Encapsulation of Food Ingredients
Redigert av Andrea Gomez-Zavaglia, 2024.Del av serien Methods and Protocols in Food Science.
This second volume, details circular economy, innovative materials and techniques, and Omics' techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of the defined nuclei. Chapters will provide sufficient guidance into encapsulation techniques and into the basic understanding of what is needed in terms of tools, materials and supplies to implement innovative approaches in Food Science and Technology. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.
Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients, Second Edition aims to provide well-established protocols and procedures largely used by both academics and industrials.
Språk: Engelsk
Ikke tilgjengelig for Klikk&Hent
Midlertidig tomt på lager
Bestillingsvare. Forventes sendt om ca 20 dager
Oppdag mer
Basic Protocols in Encapsulation of Food Ingredients
Redigert av Andrea Gomez-Zavaglia, 2024.Del av serien Methods and Protocols in Food Science.
This second volume, details circular economy, innovative materials and techniques, and Omics' techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of the defined nuclei. Chapters will provide sufficient guidance into encapsulation techniques and into the basic understanding of what is needed in terms of tools, materials and supplies to implement innovative approaches in Food Science and Technology. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.
Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients, Second Edition aims to provide well-established protocols and procedures largely used by both academics and industrials.
Oppdag mer
Språk: Engelsk
Ikke tilgjengelig for Klikk&Hent
Midlertidig tomt på lager
Bestillingsvare. Forventes sendt om ca 20 dager
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