Basic Protocols in Encapsulation of Food Ingredients

Beschreibung

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.
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.
Includes cutting-edge methods and protocol Provides step-by-step detail essential for reproducible result Contains key notes and implementation advice from the experts

Autor*in

Andrea Gomez-Zavaglia

Themen in »Basic Protocols in Encapsulation of Food Ingredients«

Carotenoids Polyphenols polysaccharides Microfluidics Electrospinning

Stimmen zu »Basic Protocols in Encapsulation of Food Ingredients«

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