შეწირულობა 15 სექტემბერს 2024 – 1 ოქტომბერს 2024 თანხის შეგროვების შესახებ

Encapsulation Technologies for active food ingredients and...

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Encapsulation Technologies for active food ingredients and food processing

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როგორ მოგეწონათ ეს წიგნი?

როგორი ხარისხისაა ეს ფაილი?

ჩატვირთეთ, ხარისხის შესაფასებლად

როგორი ხარისხისაა ჩატვირთული ფაილი?

კატეგორია:

Science (General)

გვერდები:

402

ISBN 10:

1441910085

ISBN 13:

9781441910080

ფაილი:

PDF, 12.68 MB

IPFS:

,

0

ონლაინ წაკითხვა

ხორციელდება კონვერტაციის -ში

კონვერტაციის -ში ვერ მოხერხდა

შესაძლოა დაგაინტერესოთ

C.R PHILLIPS — IMMOBILIZATION OF CELLS

Food Formulation-Novel Ingredients and Processing Techniques — Food Formulation-Novel Ingredients and Processing Techniques

Shivani Pathania; Brijesh K. Tiwari — Food Formulation: Novel Ingredients and Processing Techniques (IFST Advances in Food Science)

Sakamon Devahastin — Food Microstructure and Its Relationship with Quality and Stability

Robert Sobel — Microencapsulation in the food industry : a practical implementation

Antonia Terpou, Vassilios Ganatsios, Maria Kanellaki, Athanasios A. Koutinas — Entrapped Psychrotolerant Yeast Cells within Pine Sawdust for Low Temperature Wine Making: Impact on Wine Quality

Jafari, Seid Mahdi — Nanoencapsulation of food Ingredients by specialized equipment

Alexandru Grumezescu, Alina Maria Holban — Biotechnological Progress and Beverage Consumption

Kunal Pal (editor), Indranil Banerjee (editor), Preetam Sarkar (editor), Doman Kim (editor), Win-ping Deng (editor) — Biopolymer-based Formulations: Biomedical and Food Applications

Shirish Hari Sonawane (editor), Bharat A. Bhanvase (editor), Manickam Sivakumar (editor) — Encapsulation of Active Molecules and Their Delivery System

Agis F. Kydonieus (Editor) — Controlled Release Technologies: Methods, Theory, and Applications

Branko Bugarski, Steva Lević, Viktor Nedović — Encapsulation in Food Processing and Fermentation

Seid Mahdi Jafari (editor), Ali Rashidinejad (editor) — Spray Drying Encapsulation of Bioactive Materials (Advances in Drying Science and Technology)

Munmaya K. Mishra (Editor) — Applications of Encapsulation and Controlled Release

Adil Gani (Editor); F.A. Masoodi (Editor); Umar Shah (Editor); Shah Asima (Editor) — Food Hydrocolloids as Encapsulating Agents in Delivery Systems

Dr Jamileh M. Lakkis — Encapsulation and Controlled Release Technologies in Food Systems

Amos Nussinovitch — Water-Soluble Polymer Applications in Foods

Jamileh M. Lakkis — Encapsulation and Controlled Release Technologies in Food Systems

Sara J. Risch and Gary A. Reineccius (Eds.) — Flavor Encapsulation

Sara J. Risch and Gary A. Reineccius (Eds.) — Encapsulation and Controlled Release of Food Ingredients

Chi-Tang Ho, Chee-Teck Tan, and Chao-Hsiang Tong (Eds.) — Flavor Technology. Physical Chemistry, Modification, and Process

Qingrong Huang, Peter Given, and Michael Qian (Eds.) — Micro/Nanoencapsulation of Active Food Ingredients

Qingrong Huang, Peter Given, Michael Qian — Micro/Nano Encapsulation of Active Food Ingredients

Nissim Garti, D. Julian McClements — Encapsulation technologies and delivery systems for food ingredients and nutraceuticals

Jasmeet Kour, Raees Ul Haq, Sajad Ahmad Wani, Bhaskar Jyoti — Handbook of Nanoencapsulation: Preparation, Characterization, Delivery, and Safety of Nutraceutical Nanocomposites

Gnana Moorthy Eswaran U, Prem Prakash Srivastav, Brijesh Srivastava — Structured Foods

Andrea Gomez-Zavaglia — Basic Protocols in Encapsulation of Food Ingredients

Hae-Soo Kwak — Nano- and Microencapsulation for Foods

Dr Jamileh M. Lakkis — Encapsulation and controlled release technologies in food systems

Anandharamakrishnan, C.; Ishwarya, S. Padma — Spray Drying Techniques for Food Ingredient Encapsulation

Anandharamakrishnan, Padma Ishwarya — Spray Drying Techniques for Food Ingredient Encapsulation

Jorge Carlos Ruiz Ruiz, Maira Rubi Segura Campos — New polymers for encapsulation of nutraceutical compounds

Shahin Roohinejad, Ralf Greiner, Indrawati Oey, Jingyuan Wen — Emulsion-based Systems for Delivery of Food Active Compounds: Formation, Application, Health and Safety

Shivani Pathania — Food Formulation: Novel Ingredients and Processing Techniques (IFST Advances in Food Science)

Magdalini Krokida — Thermal and Nonthermal Encapsulation Methods

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