Encapsulation and controlled release technologies in food systems
Type de document | Site actuel | Cote | Statut | Date de retour prévue | Code à barres | Réservations |
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Livre | La bibliothèque des sciences de l'ingénieur | 664.024 LAK (Parcourir l'étagère) | Disponible | 0000000012884 |
Survol La bibliothèque des sciences de l'ingénieur Étagères Fermer l'étagère
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664.024 BAM Food, fermentation, and micro-organisms / | 664.024 GIL Bacterial starter cultures for foods / | 664.024 KUD Enzymes in food biotechnology : production, applications, and future prospects / | 664.024 LAK Encapsulation and controlled release technologies in food systems | 664.024 MAS Advances in food extrusion technology / | 664.024 MON Les fermentations au service des produits de terroir | 664.024 PAN Enzymes in food processing |
In Encapsulation and Controlled Release Technologies in Food Systems , editor Lakkis has gathered a highly respected collection of expert contributors from industry and academia to highlight recent innovations in encapsulation and controlled release technologies in food systems. Unlike most recent publications which dealt exclusively with theoretical aspects of these technologies, this volume focuses mainly on devising effective and innovative applications in food systems in which these delivery vehicles operate. In addition, the book provides some emphasis on new opportunities that may arise from the development of new materials for the design and fabrication of delivery vehicles and carriers. Encapsulation and Controlled Release Technologies gives the reader a solid grasp of basic concepts of encapsulation technologies and their novel applications in food systems. Dr. Lakkis also presents novel possibilities of encapsulation and controlled release along with a discussion on future perspectives and economical implications of these technologies.
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