Microencapsulation and Microspheres for Food Applications
3.5/5
()
Currently unavailable
Currently unavailable
About this ebook
Microencapsulation and Microspheres for Food Applications is a solid reflection on the latest developments, challenges, and opportunities in this highly expanding field. This reference examines the various types of microspheres and microcapsules essential to those who need to develop stable and impermeable products at high acidic conditions. It’s also important for the novel design of slow releasing active compound capsules.
Each chapter provides an in-depth account of controlled release technologies, evidence based abstracts, descriptions of chemical and physical principals, and key relevant facts relating to food applications. Written in an accessible manner, the book is a must have resource for scientists, researchers, and engineers.
- Discusses the most current encapsulation technology applied in the food industry, including radiography, computed tomography, magnetic resonance imaging, and dynamic NMR microscopy
- Presents the use of microsphere immunoassay for mycotoxins detection
- Covers a broad range of applications of microcapsules and microspheres, including food shelf-life, pesticides for crop protection, and nanoencapsulated bacteriophage for food safety
Related to Microencapsulation and Microspheres for Food Applications
Related ebooks
Lipid Glossary 2 Rating: 0 out of 5 stars0 ratingsSurface-Active Quaternary Ammonium Germicides Rating: 0 out of 5 stars0 ratingsBioadhesion: Approaches to Drug Delivery Rating: 0 out of 5 stars0 ratingsEdible Oleogels: Structure and Health Implications Rating: 0 out of 5 stars0 ratingsNanostructures for the Engineering of Cells, Tissues and Organs: From Design to Applications Rating: 5 out of 5 stars5/5Anionic Polymerization: Principles and Practice Rating: 0 out of 5 stars0 ratingsBiotechnological Innovations in Food Processing Rating: 0 out of 5 stars0 ratingsMicrobiologically Safe Foods Rating: 0 out of 5 stars0 ratingsStructure-Function Analysis of Edible Fats Rating: 0 out of 5 stars0 ratingsNanoencapsulation of Food Bioactive Ingredients: Principles and Applications Rating: 0 out of 5 stars0 ratingsHigh Temperature Processing of Milk and Milk Products Rating: 0 out of 5 stars0 ratingsLipids in Cereal Technology Rating: 5 out of 5 stars5/5Advances in Organic Synthesis: Volume 12 Rating: 0 out of 5 stars0 ratingsEnzymes in Food Processing (1966) Rating: 0 out of 5 stars0 ratingsPoly (Ethylene Oxide) Rating: 0 out of 5 stars0 ratingsFood Irradiation Rating: 0 out of 5 stars0 ratingsPhysical Methods in Chemical Analysis Rating: 0 out of 5 stars0 ratingsInnovative Technologies in Beverage Processing Rating: 0 out of 5 stars0 ratingsMetal Semiconductor Core-shell Nanostructures for Energy and Environmental Applications Rating: 0 out of 5 stars0 ratingsPharmaceutical and Biomedical Project Management in a Changing Global Environment Rating: 0 out of 5 stars0 ratingsFormulation Technology: Emulsions, Suspensions, Solid Forms Rating: 0 out of 5 stars0 ratingsLiposomes in Nanomedicine Rating: 0 out of 5 stars0 ratingsAdvances in Organic Synthesis: Volume 9 Rating: 0 out of 5 stars0 ratingsThe Polysaccharides Rating: 0 out of 5 stars0 ratingsIrradiation for Quality Improvement, Microbial Safety and Phytosanitation of Fresh Produce Rating: 0 out of 5 stars0 ratingsAdvances in Organic Synthesis: Volume 13 Rating: 0 out of 5 stars0 ratingsGel Electrophoresis of Proteins Rating: 0 out of 5 stars0 ratingsFast Facts: Biosimilares: Biológicos y biosimilares – ¿son lo suficientemente similares? Rating: 0 out of 5 stars0 ratings
Food Science For You
Encyclopedia of Foods: A Guide to Healthy Nutrition Rating: 0 out of 5 stars0 ratingsKitchen Mysteries: Revealing the Science of Cooking Rating: 4 out of 5 stars4/5The Complete Guide to Seed and Nut Oils: Growing, Foraging, and Pressing Rating: 0 out of 5 stars0 ratingsOrganic Crop Production Technology Rating: 0 out of 5 stars0 ratingsThe Mediterranean Diet: An Evidence-Based Approach Rating: 0 out of 5 stars0 ratingsBaked to Perfection: Winner of the Fortnum & Mason Food and Drink Awards 2022 Rating: 5 out of 5 stars5/5Bread Science: The Chemistry and Craft of Making Bread Rating: 5 out of 5 stars5/5Mouthfeel: How Texture Makes Taste Rating: 0 out of 5 stars0 ratingsThe Manual of Scientific Style: A Guide for Authors, Editors, and Researchers Rating: 0 out of 5 stars0 ratingsVeg-table: Recipes, Techniques, and Plant Science for Big-Flavored, Vegetable-Focused Meals Rating: 0 out of 5 stars0 ratingsMeathead: The Science of Great Barbecue and Grilling Rating: 4 out of 5 stars4/5The Craft and Science of Coffee Rating: 5 out of 5 stars5/5Starter Guide for Food Truck Business: Food Truck Business and Restaurants, #1 Rating: 5 out of 5 stars5/5Wild Mushrooming: A Guide for Foragers Rating: 0 out of 5 stars0 ratingsPresent Knowledge in Nutrition: Basic Nutrition and Metabolism Rating: 0 out of 5 stars0 ratingsThiamine Deficiency Disease, Dysautonomia, and High Calorie Malnutrition Rating: 4 out of 5 stars4/5Ultraviolet LED Technology for Food Applications: From Farms to Kitchens Rating: 0 out of 5 stars0 ratingsButchery and Sausage-Making For Dummies Rating: 0 out of 5 stars0 ratingsThe Science of Fitness: Power, Performance, and Endurance Rating: 5 out of 5 stars5/5Genetically Modified and Irradiated Food: Controversial Issues: Facts versus Perceptions Rating: 0 out of 5 stars0 ratingsPathology: Oxidative Stress and Dietary Antioxidants Rating: 0 out of 5 stars0 ratingsHow to Make Coffee: The Science Behind the Bean Rating: 4 out of 5 stars4/5The End of Craving: Recovering the Lost Wisdom of Eating Well Rating: 4 out of 5 stars4/5Eat More Better: How to Make Every Bite More Delicious Rating: 4 out of 5 stars4/5Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World Rating: 4 out of 5 stars4/5Canning and Preserving Guide including Recipes (Boxed Set) Rating: 5 out of 5 stars5/5
Reviews for Microencapsulation and Microspheres for Food Applications
2 ratings0 reviews