Encapsulation and Controlled Release of Food Ingredients (Acs Symposium Series)

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Encapsulation and Controlled Release of Food Ingredients (Acs Symposium Series)

by Sara J. Risch

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Delivered in 3-5 weeks

Publisher: American Chemical Society

Condition:

The following ISBNs are associated with this title:

ISBN - 10: 0841231648

ISBN - 13: 9780841231641

Seller Comments:

Former Library book. Shows some signs of wear, and may have some markings on the inside. Shipped to over one million happy customers. Your purchase benefits world literacy!

From the Publisher

Reviews the major methods used to encapsulate food ingredients, including spray drying, spray chilling and cooling, fluidized bed coating, liposome entrapment, rotational suspension separation, extrusion and inclusion complexation. Provides information on the types of carriers used for encapsulation and controlled release. Presents recent research on practical applications of encapsulation and on how encapsulates perform in food products. Reviews patents in the field of encapsulation and controlled release. Provides current and detailed information on emerging methods, including liposomes and coacervation.

Used books: 1 more copy of this item is available

Encapsulation and Controlled Release of Food Ingredients (Acs Symposium Series)

Encapsulation and Controlled Release of Food Ingredients (Acs Symposium Series)

Delivered in 3-5 weeks

Condition:

Format:

Publisher: American Chemical Society

Seller Comments:

Former Library book. Great condition for a used book! Minimal wear. Shipped to over one million happy customers. Your purchase benefits world literacy!

$39.59

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