Encapsulation Technologies for Active Food Ingredients and Food Processing

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This book provides a detailed overview of the technologies used in the preparation and characterization of encapsulates for food active ingredients to be used in food products, processing, or production. This book aims to inform people, with both a limited and an advanced knowledge of the field, who work in the academia or R&D of companies on the delivery of food actives via encapsulation and on food processing using immobilized cells of enzymes.

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Ketersediaan

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Informasi Detail

Judul Seri

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No. Panggil

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Penerbit

Kogakusha : ., 2010

Deskripsi Fisik

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Bahasa

English

ISBN/ISSN

978-1-4419-1007-3

Klasifikasi

NONE

Tipe Isi

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Tipe Media

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Tipe Pembawa

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Edisi

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Subjek

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Info Detail Spesifik

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Pernyataan Tanggungjawab

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Versi lain/terkait

Lampiran Berkas

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