Encapsulation and Controlled Release of Food Ingredients

Encapsulation and Controlled Release of Food Ingredients
Автор
 
Год
 
Страниц
 
226
ISBN
 
0841231648
Издатель
 
An American Chemical Society Publication
Категория
 
Поступления - 2009 г. - Январь - Июль
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Описание:

Reviews the major methods used to encapsulate food ingredients, including spray drying, spray chilling and cooling, fluidized bed coating, liposome entrapment, rotational suspension separation, extrusion and inclusion complexation. Provides information on the types of carriers used for encapsulation and controlled release. Presents recent research on practical applications of encapsulation and on how encapsulates perform in food products. Reviews patents in the field of encapsulation and controlled release. Provides current and detailed information on emerging methods, including liposomes and coacervation.

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