Bioactives Encapsulation
Food Applications
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Beschreibung
The purpose of this book is to give a comprehensive introduction into methods and procedures on the production of micro and nanoencapsulation systems suitable for posterior incorporation in food products. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.
Authoritative and cutting-edge, Bioactives Encapsulation: Food Applications aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.
The purpose of this book is to give a comprehensive introduction into methods and procedures on the production of micro and nanoencapsulation systems suitable for posterior incorporation in food products. Written in the format of the Methods and Protocols in Food Science series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.
Authoritative and cutting-edge, Bioactives Encapsulation: Food Applications aims to be a foundation for future studies and to be a source of inspiration for new investigations in the field.
Includes cutting-edge methods and protocols Provides step-by-step detail essential for reproducible results Contains key notes and implementation advice from the experts
Autor*in
Samantha Cristina de Pinho
Themen in »Bioactives Encapsulation«
Spray drying Membrane emulsification Ionic gelation Fluidized bed - Electrospinning