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Synopsis
Encapsulation and controlled-release systems are designed to protect actives from undergoing undesirable interactions while enhancing their functionality and bioavailability. Other objectives include masking the taste of bitter components, ensuring adequate administration of heat- or oxidation-labile health actives, and ensuring their delivery at a predetermined rate to a target site. Encapsulation is a process to entrap active agents within a carrier material and it is a useful tool to improve delivery of bioactive molecules and living cells into foods. Encapsulation aims to preserve stability of the bioactive compounds during processing and storage and to prevent undesirable interactions with food matrix. A large number of substances are used to encapsulate solid or liquid food ingredients. The choice of encapsulating materials depends on the types, origins, and properties of these food ingredients. Applications for encapsulation have been slow to expand since the technique was formerly thought to be too expensive and highly specific.
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Encapsulation and Control Release in Food Engineering
Edité par
LAP LAMBERT Academic Publishing Jul 2021, 2021
ISBN 10 : 6203929905
ISBN 13 : 9786203929904
Neuf
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Vendeur : BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, Allemagne
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Taschenbuch. Etat : Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Encapsulation and controlled-release systems are designed to protect actives from undergoing undesirable interactions while enhancing their functionality and bioavailability. Other objectives include masking the taste of bitter components, ensuring adequate administration of heat- or oxidation-labile health actives, and ensuring their delivery at a predetermined rate to a target site. Encapsulation is a process to entrap active agents within a carrier material and it is a useful tool to improve delivery of bioactive molecules and living cells into foods. Encapsulation aims to preserve stability of the bioactive compounds during processing and storage and to prevent undesirable interactions with food matrix. A large number of substances are used to encapsulate solid or liquid food ingredients. The choice of encapsulating materials depends on the types, origins, and properties of these food ingredients. Applications for encapsulation have been slow to expand since the technique was formerly thought to be too expensive and highly specific. 52 pp. Englisch. N° de réf. du vendeur 9786203929904
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Encapsulation and Control Release in Food Engineering
Edité par
LAP LAMBERT Academic Publishing, 2021
ISBN 10 : 6203929905
ISBN 13 : 9786203929904
Neuf
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Vendeur : moluna, Greven, Allemagne
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Etat : New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Awulachew Melaku TafeseMelaku Tafese AwulachewAddis Ababa Institute of Technology, School of Chemical and Bio- Engineering, Chemical engineering (Food Engineering) Graduate Program.Encapsulation and controlled-release systems are. N° de réf. du vendeur 493805230
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Encapsulation and Control Release in Food Engineering
Edité par
LAP LAMBERT Academic Publishing, 2021
ISBN 10 : 6203929905
ISBN 13 : 9786203929904
Neuf
Taschenbuch
Vendeur : AHA-BUCH GmbH, Einbeck, Allemagne
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Taschenbuch. Etat : Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Encapsulation and controlled-release systems are designed to protect actives from undergoing undesirable interactions while enhancing their functionality and bioavailability. Other objectives include masking the taste of bitter components, ensuring adequate administration of heat- or oxidation-labile health actives, and ensuring their delivery at a predetermined rate to a target site. Encapsulation is a process to entrap active agents within a carrier material and it is a useful tool to improve delivery of bioactive molecules and living cells into foods. Encapsulation aims to preserve stability of the bioactive compounds during processing and storage and to prevent undesirable interactions with food matrix. A large number of substances are used to encapsulate solid or liquid food ingredients. The choice of encapsulating materials depends on the types, origins, and properties of these food ingredients. Applications for encapsulation have been slow to expand since the technique was formerly thought to be too expensive and highly specific. N° de réf. du vendeur 9786203929904
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Encapsulation and Control Release in Food Engineering
Edité par
LAP LAMBERT Academic Publishing Jul 2021, 2021
ISBN 10 : 6203929905
ISBN 13 : 9786203929904
Neuf
Taschenbuch
Vendeur : buchversandmimpf2000, Emtmannsberg, BAYE, Allemagne
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Taschenbuch. Etat : Neu. This item is printed on demand - Print on Demand Titel. Neuware -Encapsulation and controlled-release systems are designed to protect actives from undergoing undesirable interactions while enhancing their functionality and bioavailability. Other objectives include masking the taste of bitter components, ensuring adequate administration of heat- or oxidation-labile health actives, and ensuring their delivery at a predetermined rate to a target site. Encapsulation is a process to entrap active agents within a carrier material and it is a useful tool to improve delivery of bioactive molecules and living cells into foods. Encapsulation aims to preserve stability of the bioactive compounds during processing and storage and to prevent undesirable interactions with food matrix. A large number of substances are used to encapsulate solid or liquid food ingredients. The choice of encapsulating materials depends on the types, origins, and properties of these food ingredients. Applications for encapsulation have been slow to expand since the technique was formerly thought to be too expensive and highly specific.VDM Verlag, Dudweiler Landstraße 99, 66123 Saarbrücken 52 pp. Englisch. N° de réf. du vendeur 9786203929904
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Encapsulation and Control Release in Food Engineering
Edité par
LAP LAMBERT Academic Publishing, 2021
ISBN 10 : 6203929905
ISBN 13 : 9786203929904
Neuf
Taschenbuch
Vendeur : preigu, Osnabrück, Allemagne
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Taschenbuch. Etat : Neu. Encapsulation and Control Release in Food Engineering | Melaku Tafese Awulachew (u. a.) | Taschenbuch | Englisch | 2021 | LAP LAMBERT Academic Publishing | EAN 9786203929904 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, mail[at]preigu[dot]de | Anbieter: preigu. N° de réf. du vendeur 120431517
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