701261
9780841231641
Encapsulation and Controlled Release of Food Ingredients
by Risch, Sara J., Reineccius, Gary A.
About this item
- Condition: Good
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Product details
- ISBN-13: 9780841231641
- ISBN: 0841231648
- Publisher: American Chemical Society
AUTHOR
SUMMARY
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.Risch, Sara J. is the author of 'Encapsulation and Controlled Release of Food Ingredients' with ISBN 9780841231641 and ISBN 0841231648.
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