Microencapsulation in the food industry [recurso electrónico] : a practical implementation guide / edited by Anilkumar G. Gaonkar, Niraj Vasisht, Atul Ramesh Khare, Robert Sobel.
Tipo de material:
TextoDetalles de publicación: Burlington : Elsevier Science, 2014Descripción: 1 online resource (590 pages)Tipo de contenido: text Tipo de medio: computer Tipo de portador: online resourceISBN: 9780124047358; 0124047351Tema(s): Food industry and trade -- Research | TECHNOLOGY & ENGINEERING -- Food Science | Food industry and trade -- ResearchGénero/Forma: Electronic books.Formatos físicos adicionales: Print version:: Sin títuloClasificación CDD: 664 Clasificación LoC:TP370.8Recursos en línea: Libro electrónico ScienceDirect
Resumen: Microencapsulation is being used to deliver everything from improved nutrition to unique consumer sensory experiences. It's rapidly becoming one of the most important opportunities for expanding brand potential. Microencapsulation in the Food Industry: A Practical Implementation Guide is written for those who see the potential benefit of using microencapsulation but need practical insight into using the technology. With coverage of the process technologies, materials, testing, regulatory and even economic insights, this book presents the key considerations for putting microenc.
| Tipo de ítem | Biblioteca actual | Colección | Signatura | Copia número | Estado | Fecha de vencimiento | Código de barras |
|---|---|---|---|---|---|---|---|
| Libro Electrónico | Biblioteca Electrónica | Colección de Libros Electrónicos | TP370.8 (Browse shelf(Abre debajo)) | 1 | No para préstamo | 379936-2001 |
Navegando Biblioteca Electrónica Estantes, Código de colección: Colección de Libros Electrónicos Cerrar el navegador de estanterías (Oculta el navegador de estanterías)
| TP370 Food process engineering and technology | TP370 .E384 2014 Emerging technologies for food processing | TP370.4 Handbook of farm, dairy and food machinery engineering | TP370.8 Microencapsulation in the food industry | TP370.8 .N68 2012 EB Novel thermal and non-thermal technologies for fluid foods | TP370.9 .M78 Adapting high hydrostatic pressure (HPP) for food processing operations | TP371.2 .H46 2011 Food preservation process design |
Print version record.
Microencapsulation is being used to deliver everything from improved nutrition to unique consumer sensory experiences. It's rapidly becoming one of the most important opportunities for expanding brand potential. Microencapsulation in the Food Industry: A Practical Implementation Guide is written for those who see the potential benefit of using microencapsulation but need practical insight into using the technology. With coverage of the process technologies, materials, testing, regulatory and even economic insights, this book presents the key considerations for putting microenc.
19
