Encapsulation Technologies for Active Food Ingredients and Food Processing

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
Call Number:Libro Electrónico
Corporate Author: SpringerLink (Online service)
Other Authors: Zuidam, N.J (Editor), Nedovic, Viktor (Editor)
Format: Electronic eBook
Language:Inglés
Published: New York, NY : Springer New York : Imprint: Springer, 2010.
Edition:1st ed. 2010.
Subjects:
Food science.
Biotechnology.
Chemistry.
Food Science.
Chemical Bioengineering.
Online Access:Texto Completo

Internet

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