Encapsulation Technologies for Active Food Ingredients and Food Processing

• Συγγραφή απο Οργανισμό/Αρχή: SpringerLink (Online service)
• Άλλοι συγγραφείς: Zuidam, N.J (Επιμελητής έκδοσης), Nedovic, Viktor (Επιμελητής έκδοσης)
• Μορφή: Ηλεκτρονική πηγή Ηλ. βιβλίο
• Γλώσσα: English
• Έκδοση: New York, NY : Springer New York, 2010.
• Θέματα: Chemistry.; Biotechnology.; Biochemical engineering.; Food > Biotechnology.; Food Science.; Chemistry/Food Science, general.; Biochemical Engineering.

Consumers prefer food products that are tasty, healthy and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavour retention, mask bad tasting or bad smelling components, stabili...