Encapsulation and Controlled Release Technologies in Food Systems
The emergence of the discipline of encapsulation and controlled release has had a great impact on the food and dietary supplements sectors; principally around fortifying food systems with nutrients and health-promoting ingredients. The successful incorporation of these actives in food formulations depends on preserving their stability and bioavailability as well as masking undesirable flavors throughout processing, shelf life and consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement companion to the first. However, it differentiates itself in two main as…
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Produktdetails
- ISBN: 978-1-118-94687-9
- EAN: 9781118946879
- Produktnummer: 19757356
- Verlag: Wiley-Blackwell
- Sprache: Englisch
- Erscheinungsjahr: 2016
- Seitenangabe: 320 S.
- Plattform: EPUB
- Masse: 9'857 KB
- Auflage: 2. Aufl.
Über den Autor
Dr Jamileh M. Lakkis has more than 20 years' experience in the food, dietary supplements and consumer products industries. She has been very active in promoting and implementing microencapsulation and controlled release technologies in these industries.
2 weitere Werke von Jamileh M. (Hrsg.) Lakkis:
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