Microencapsulation and Microspheres for Food Applications is a
solid reflection on the latest developments, challenges, and
opportunities in this highly expanding field. This reference
examines the various types of microspheres and microcapsules
essential to those who need to develop stable and impermeable
products at high acidic conditions. It's also important for the
novel design of slow releasing active compound capsules. Each
chapter provides an in-depth account of controlled release
technologies, evidence based abstracts, descriptions of chemical
and physical principals, and key relevant facts relating to food
applications. Written in an accessible manner, the book is a must
have resource for scientists, researchers, and engineers.
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