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Basic protocols in encapsulation of food ingredients / edited by Andrea Gomez-Zavaglia.
- Format:
- Book
- Series:
- Methods and protocols in food science.
- Methods and Protocols in Food Science Ser
- Language:
- English
- Subjects (All):
- Food--Preservation--Quality control.
- Food.
- Microencapsulation.65.
- Physical Description:
- 1 online resource (201 pages)
- Place of Publication:
- New York, NY : Humana Press, [2021]
- Summary:
- 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.
- Notes:
- Description based on print version record.
- Other Format:
- Print version: Gomez-Zavaglia, Andrea Basic Protocols in Encapsulation of Food Ingredients
- ISBN:
- 9781071616499
- OCLC:
- 1287135768
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