Encapsulation technologies for active food ingredients and food processing
Éditeur :
Springer-Verlag New York Inc.
ISBN :
9781441910073
Date de publication :
16 nov. 2009
Dimensions :
23,5 x 15,5 cm
Langue :
Anglais
Pays d'origine :
USA
Edited by two leading experts, this is a valuable reference for those working on food processing using immobilized cells or enzymes, and on delivery of food compounds via encapsulation. The emphasis is on strategy, since encapsulation technologies may change.