Encapsulation and Controlled Release of Food Ingredients - Couverture rigide

 
9780841231641: Encapsulation and Controlled Release of Food Ingredients
Couverture rigide
ISBN 10 : 0841231648 ISBN 13 : 9780841231641
Editeur : American Chemical Society, 1995

Synopsis

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.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

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.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
American Chemical Society
Date d'édition
1995
Langue
anglais
ISBN 10 
0841231648
ISBN 13 
9780841231641
Reliure
Relié
Nombre de pages
226
Éditeur
Risch Sara J., Reineccius Gary A.
Coordonnées du fabricant
non disponible
Personne responsable
non disponible