Encapsulation Technologies for Active Food Ingredients and Food Processing

Encapsulation Technologies for Active Food Ingredients and Food Processing edited by N.J. Zuidam, Viktor Nedovic.

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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Bibliographic Details
Corporate Author: SpringerLink (Online service)
Other Authors: Zuidam, N.J (Editor), Nedovic, Viktor (Editor)
Format: eBook
Language:English
Published: New York, NY : Springer New York : Imprint: Springer, 2010.
Edition:1st ed. 2010.
Series:Springer eBook Collection.
Subjects:
Food—Biotechnology.
Biotechnology.
Chemistry.
Biochemical engineering.
Electronic resources (E-books)
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Call Number: E-Book
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