Encapsulations, Volume 2 (Hardcover)

Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as spray drying, melt injection, extrusion, coacervation, and emulsification. The materials used in nanoencapsulation include lipids, proteins, carbohydrates, cellulose, gums, and food grade polymers. Applications and benefits of nanoencapsulation such as controlled release, protections, and taste masking will be explained in detail.

General

Imprint:	Academic Press Inc
Country of origin:	United States
Series:	Nanotechnology in the Agri-Food Industry
Release date:	June 2016
Authors:	Alexandru Grumezescu
Dimensions:	235 x 191 x 36mm (L x W x T)
Format:	Hardcover - Cloth over boards
Pages:	924
ISBN-13:	978-0-12-804307-3
Categories:	Books > Professional & Technical > Technology: general issues > Nanotechnology Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	0-12-804307-5
Barcode:	9780128043073

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