Basic Protocols in Encapsulation of Food Ingredients (Hardcover, 1st ed. 2021)

This volume provides a comprehensive introduction into methods and procedures on encapsulation of sensitive food nucleus. Chapters guide readers through different strategies to encapsulate bioactive compounds and cells. Additionally, chapters will detail methods on three major issues; the nucleus to be encapsulated, the carrier material, and the encapsulation technique. Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients aims to give guidance on encapsulation techniques and an understanding on tools, materials, and supplies to implement innovative approaches.

General

Imprint:	Springer-Verlag New York
Country of origin:	United States
Series:	Methods and Protocols in Food Science
Release date:	November 2021
First published:	2021
Editors:	Andrea Gomez-Zavaglia
Dimensions:	254 x 178mm (L x W)
Format:	Hardcover
Pages:	200
Edition:	1st ed. 2021
ISBN-13:	978-1-07-161648-2
Categories:	Books > Professional & Technical > Industrial chemistry & manufacturing technologies > Industrial chemistry > Food & beverage technology > General
LSN:	1-07-161648-X
Barcode:	9781071616482

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