by
Kwak, Hae-Soo.
Call Number
641.308
Publication Date
2014
Summary
Today, nano- and microencapsulation are increasingly being utilized in the pharmaceutical, textile, agricultural and food industries. Microencapsulation is a process in which tiny particles or droplets of a food are surrounded by a coating to give small capsules. These capsules can be imagined as tiny uniform spheres, in which the particles at the core are protected from outside elements by the protective coating. For example, vitamins can be encapsulated to protect them from the deterioration they would undergo if they were exposed to oxygen. This book highlights the principles, applicatio
Format:
Electronic Resources
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71874.2188
by
Sagis, Leonard M. (Leonard Martin), 1966- editor.
Call Number
641.308 MIC
Publication Date
2015
Summary
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.
Format:
Electronic Resources
Relevance:
39653.5313
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by
Jafari, Seid Mahdi.
Call Number
664
Publication Date
2019
Format:
Electronic Resources
Relevance:
2.1319
by
Anandharamakrishnan, C.
Call Number
641.3
Publication Date
2022
Format:
Electronic Resources
Relevance:
1.2811
by
Gomez-Zavaglia, Andrea.
Call Number
664.028
Publication Date
2021
Format:
Electronic Resources
Relevance:
1.2786
by
Lević, Steva.
Call Number
664.09
Publication Date
2022
Format:
Electronic Resources
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0.7714
by
Montet, Didier.
Call Number
664.024
Publication Date
2016
Format:
Electronic Resources
Relevance:
0.0657
by
Goyal, Megh R.
Call Number
664
Publication Date
2022
Format:
Electronic Resources
Relevance:
0.0635
by
Lopes, Eduardo Jacob.
Call Number
664.00286
Publication Date
2023
Format:
Electronic Resources
Relevance:
0.0598
by
Cruz, Adriano Gomes da, editor.
Call Number
637 23
Publication Date
2022
Summary
Dairy Foods: Processing, Quality, and Analytical Techniques provides comprehensive knowledge on the different factors involved in the development and safety precautions behind dairy foods, including special references to both theoretical and practical aspects. The book presents relevant information about the quality of dairy foods, including raw milk quality, predictive microbiology and risk analysis, food defense and food fraud. In addition, it looks into environmental aspects and consumer perception and goes on to cover methods and practices to process dairy products and analytical techniques behind dairy product development. Techniques explored include time domain magnetic resonance, thermal analysis and chemometric methods. This will be a valuable resource for researchers and practitioners in the dairy industry, as well as students in dairy science courses.
Format:
Electronic Resources
Relevance:
0.0539
by
West, Keith G.
Call Number
664.362
Publication Date
2023
Format:
Electronic Resources
Relevance:
0.0495
by
Grumezescu, Alexandru Mihai, editor.
Call Number
664.6 BIO
Publication Date
2018
Format:
Electronic Resources
Relevance:
0.0477
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