Open Daily: 10am - 10pm | Alley door pickup 10am - 7pm 3038 Hennepin Ave Minneapolis, MN
612-822-4611

  • Open Daily: 10am - 10pm
    Alley-side Pickup: 10am - 7pm

    3038 Hennepin Ave Minneapolis, MN
    612-822-4611

Open Daily: 10am - 10pm | Alley-side Pickup: 10am - 7pm
3038 Hennepin Ave Minneapolis, MN
612-822-4611
Encapsulations: Volume 2

Encapsulations: Volume 2

Grumezescu, Alexandru

Hardcover

Series: Nanotechnology in the Agri-Food Industry, Book 2

Technology & EngineeringBiologyGeneral Science

ISBN10: 0128043075
ISBN13: 9780128043073
Publisher: Academic Press
Published: Jun 17 2016
Pages: 924
Weight: 3.45
Height: 1.40 Width: 7.60 Depth: 9.40
Language: English
Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series, presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as spray drying, melt injection, extrusion, coacervation, and emulsification. The materials used in nanoencapsulation include lipids, proteins, carbohydrates, cellulose, gums, and food grade polymers. Applications and benefits of nanoencapsulation such as controlled release, protections, and taste masking will be explained in detail.

Also from

Grumezescu, Alexandru

View All

Also in

General Science

View All