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.
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Authoritative and cutting-edge, Basic Prools in Encapsulation of Food Ingredients aims to give guidance on encapsulation techniques and an understanding on tools, materials, and supplies to implement innovative approaches.
Basic Protocols in Encapsulation of Food Ingredients
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 Prools in Encapsulation of Food Ingredients aims to give guidance on encapsulation techniques and an understanding on tools, materials, and supplies to implement innovative approaches.
169.99
In Stock
5
1
Basic Protocols in Encapsulation of Food Ingredients
200Basic Protocols in Encapsulation of Food Ingredients
200Paperback(1st ed. 2021)
$169.99
169.99
In Stock
Product Details
ISBN-13: | 9781071616512 |
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Publisher: | Springer US |
Publication date: | 11/20/2022 |
Series: | Methods and Protocols in Food Science |
Edition description: | 1st ed. 2021 |
Pages: | 200 |
Product dimensions: | 7.01(w) x 10.00(h) x (d) |
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