Spray drying techniques for food ingredient encapsulation
Auteur :
Anandharamakrishnan, C. / Ishwarya S., Padma
Éditeur :
John Wiley and Sons Ltd
ISBN :
9781118864197
Date de publication :
9 oct. 2015
Dimensions :
25,2 x 17,7 x 2,0 cm
Poids :
758 g
Langue :
Anglais
Pays d'origine :
Grande Bretagne
Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products.