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...
Gorde:
| Egile Nagusiak: | , |
|---|---|
| Formatua: | Livre numérique |
| Hizkuntza: | Anglais |
| Argitaratua: |
New York, NY :
Springer New York
2010.
Cham : Springer Nature |
| Sarrera elektronikoa: | Accès sur la plateforme de l'éditeur Accès sur la plateforme Istex Accès Université d'Orléans Accès INSA CVL |
| Oharra: |
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 |
Aurkibidea:
- Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them Materials for Encapsulation Characterization Methods of Encapsulates Encapsulation of Aroma Microencapsulation of Fish Oil Encapsulation of Iron and Other Micronutrients for Food Fortification Encapsulation of Carotenoids Encapsulation of Enzymes and Peptides Encapsulation of Probiotics for use in Food Products Bioprocess Intensification of Beer Fermentation Using Immobilised Cells Immobilization of Microbial Cells for Alcoholic and Malolactic Fermentation of Wine and Cider Immobilization of Cells and Enzymes for Fermented Dairy or Meat Products Encapsulates for Food Bioconversions and Metabolite Production