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Padma Ishwarya S.

Spray Drying Techniques for Food Ingredient Encapsulation

Ebook (EPUB Format)

Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf-stable foods and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades, and a series of valuable food compounds - namely flavors, carotenoids and microbial cells - have been successfully encapsulated using spray drying. Spray Drying Techniques for Food Ingredient Encapsulation provides an insight into the en… Mehr

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Produktdetails


Weitere Autoren: Anandharamakrishnan, C.
  • ISBN: 978-1-118-86407-4
  • EAN: 9781118864074
  • Produktnummer: 18682002
  • Verlag: Wiley-Blackwell
  • Sprache: Englisch
  • Erscheinungsjahr: 2015
  • Seitenangabe: 312 S.
  • Plattform: EPUB
  • Masse: 20'945 KB

Über den Autor


Dr C. Anandharamakrishnan is Principal Scientist of the Food Engineering Department, CSIR-Central Food Technological Research Institute, Mysore, India. Padma Ishwarya S. is Research Fellow of the Food Engineering Department, CSIR-Central Food Technological Research Institute, Mysore, India.

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