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Basic Protocols in Encapsulation of Food Ingredients Hardback
Edited by Andrea Gomez-Zavaglia
Part of the Methods and Protocols in Food Science series
Hardback
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Description
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.
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Out of Stock - We are unable to provide an estimated availability date for this product
- Format:Hardback
- Pages:200 pages, 34 Illustrations, color; 12 Illustrations, black and white; XIII, 200 p. 46 illus., 34 il
- Publisher:Springer-Verlag New York Inc.
- Publication Date:19/11/2021
- Category:
- ISBN:9781071616482
Information
-
Out of Stock - We are unable to provide an estimated availability date for this product
- Format:Hardback
- Pages:200 pages, 34 Illustrations, color; 12 Illustrations, black and white; XIII, 200 p. 46 illus., 34 il
- Publisher:Springer-Verlag New York Inc.
- Publication Date:19/11/2021
- Category:
- ISBN:9781071616482