Encapsulation Technologies for Active Food Ingredients and Food Processing
Consumers prefer food products that are tasty, healthy and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavour retention, mask bad tasting or bad smelling components, stabili...
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| Autori principali: | , |
|---|---|
| Natura: | Livre numérique |
| Lingua: | Anglais |
| Pubblicazione: |
New York, NY :
Springer New York
2010.
Cham : Springer Nature |
| Accesso online: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Nota: |
Archives Springer e-books (Licence nationale) Archives Springer e-books (Licence nationale) |
| Autres localisations: | Voir dans le Sudoc |
| Edition sous un autre format: | • Encapsulation technologies for active food ingredients and food processing, [edited by] Nicolaas Jan Zuidam, Viktor A. Nedovic, New York, Springer, 2010, 1 vol. (x-400 p.), 978-1-441-91007-3 |