Emulsion-based Systems for Delivery of Food Active Compounds
Formation, Application, Health and Safety
A comprehensive text that offers a review of the delivery of food active compounds through emulsion-based systems Emulsion-based Systems for Delivery of Food Active Compounds is a comprehensive resourc that reviews the principles of emulsion-based systems formation, examines their characterization and explores their effective application as carriers for delivery of food active ingredients. The text also includes information on emulsion-based systems in regards to digestibility and health and safety challenges for use in food systems. Each chapter reviews specific emulsion-based systems (Pickering, multiple, multilayered, solid lipid nanoparti…
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Produktdetails
Weitere Autoren: Oey, Indrawati (Hrsg.) / Roohinejad, Shahin (Hrsg.) / Wen, Jingyuan (Hrsg.)
- ISBN: 978-1-119-24712-8
- EAN: 9781119247128
- Produktnummer: 27082826
- Verlag: Wiley
- Sprache: Englisch
- Erscheinungsjahr: 2018
- Seitenangabe: 312 S.
- Plattform: PDF
- Masse: 6'189 KB
Über den Autor
About the Editors Shahin Roohinejad, Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Karlsruhe, Germany. Ralf Greiner, Department of Food Technology and Bioprocess Engineering, Max Rubner-Institut, Karlsruhe, Germany. Indrawati Oey, Department of Food Science, University of Otago, Dunedin, New Zealand, and Riddet Institute, Palmerston North, New Zealand. Jingyuan Wen, School of Pharmacy, University of Auckland, Auckland, New Zealand.
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