Encapsulation Technologies for Active Food Ingredients and Food Processing

Encapsulation Technologies for Active Food Ingredients and Food Processing

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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...

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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Zuidam, N.J (Editor), Nedovic, Viktor (Editor)
Format: Electronic eBook
Language:English
Published: New York, NY : Springer New York, 2010.
Subjects:
Chemistry.
Biotechnology.
Biochemical engineering.
Food > Biotechnology.
Food Science.
Chemistry/Food Science, general.
Biochemical Engineering.
Online Access:Full Text via HEAL-Link

Internet

Full Text via HEAL-Link

ΒΚΠ - Πατρα: ALFd

Holdings details from ΒΚΠ - Πατρα: ALFd
Call Number: 330.01 BAU
Copy 1 Available

ΒΚΠ - Πατρα: BSC

Holdings details from ΒΚΠ - Πατρα: BSC
Call Number: 330.01 BAU
Copy 2 Available
Copy 3 Available

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