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indigoBooksSara J. Risch

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Encapsulation and Controlled Release of Food Ingredients
Hardcover

|May 1, 1995

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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…
Spices: Flavor Chemistry and Antioxidant Properties
Hardcover

|February 1, 1997

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Provides a general overview of spice chemistry. Discusses the characterization, extraction, and intensity of flavors. Identifies the flavor components and antioxidant properties of specific spices. Includes methods for identifying specific spices in blends and…
Food and Packaging Interactions II
Hardcover

|April 30, 1999

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Once simply a convenient container to hold and carry food, packaging has now become an integral part of the food chain. This new volume provides the most comprehensive and current information available on food packaging interactions, including presentations on…