Spray Drying Techniques for Food Ingredient Encapsulation
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…
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Produktdetails
Weitere Autoren: Anandharamakrishnan, C.
- ISBN: 978-1-118-86427-2
- EAN: 9781118864272
- Produktnummer: 18682003
- Verlag: Wiley-Blackwell
- Sprache: Englisch
- Erscheinungsjahr: 2015
- Seitenangabe: 312 S.
- Plattform: PDF
- Masse: 18'349 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.
2 weitere Werke von Padma Ishwarya S.:
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