Harga: Rp 1.901.200
Editor: N.J. (Klaas-Jan) Zuidam, Viktor Nedovic
Jumlah halaman: 400
Penerbit: Springer
Edisi: 1
Tahun terbit: 2009
Bahasa: Inggris
ISBN-10: 1441910077
ISBN-13: 978-1441910073
Versi digital / elektronik: tersedia
Deskripsi:
This book provides a detailed overview of technologies for preparing and characterisation of encapsulates for food active ingredients to be used in food products, food processing or food production. The book is aimed to inform people who work in the academia or R&D of companies on delivery of food compounds via encapsulation and on food processing using immobilized cells or enzymes, with both a limited and an advantaged knowledge of the field. The structure of the book is according to the use of encapsulates for a specific application. Emphasis has been put to strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes.