Encapsulation and Controlled Release of Food Ingredients (ACS Symposium Series)
Blowout Sale! Save 71% on the Encapsulation and Controlled Release of Food Ingredients (ACS Symposium Series) by Brand: American Chemical Society at Translate This Website. MPN: illustrations. Hurry! Limited time offer. Offer valid only while supplies last. Reviews the major methods used to encapsulate food ingredients, including spray drying, spray chilling and cooling, fluidized bed coating, liposome
Reviews the major methods used to encapsulate food ingredients, including spray drying, spray chilling and cooling, fluidized bed coating, liposome entrapment, rotational suspension separation, extrusion and inclusion complexation. Provides information on the types of carriers used for encapsulation and controlled release. Presents recent research on practical applications of encapsulation and on how encapsulates perform in food products. Reviews patents in the field of encapsulation and controlled release. Provides current and detailed information on emerging methods, including liposomes and coacervation.
|Manufacturer:||American Chemical Society|
|Brand:||Brand: American Chemical Society|
|Publisher:||American Chemical Society|
|Studio:||American Chemical Society|
|Item Weight:||0 pounds|
|Item Size:||0.8 x 9 x 9 inches|
|Package Weight:||1.1 pounds|
|Package Size:||6.1 x 0.9 x 0.9 inches|
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