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Encapsulation Technologies for Active Food Ingredients and Food Processing

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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Informasi Detail
Judul Seri
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No. Panggil
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Penerbit
Kogakusha : .,
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
Versi lain/terkait

Tidak tersedia versi lain

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