| 書目名稱 | Encapsulation Technologies for Active Food Ingredients and Food Processing |
| 編輯 | N.J. Zuidam,Viktor Nedovic |
| 視頻video | http://file.papertrans.cn/310/309197/309197.mp4 |
| 概述 | A reference for those working on food processing using immobilized cells or enzymes and on delivery of food compounds via encapsulation.Includes supplementary material: |
| 圖書封面 |  |
| 描述 | .Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. .This book provides a detailed overview of the encapsulation technologies available for use in? food products, food processing, and food production. The book aims to inform those who work in academia or R&D about both the delivery of food compounds via encapsulation and food processing using immobilized cells or enzymes. The structure of the book is according to the use of encapsulates for a specific application. Emphasis is placed on strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes. .The first part of the book reviews general technologies, food-grade |
| 出版日期 | Book 2010 |
| 關鍵詞 | Fermentation; Metabolite; Vitamin; enzymes; probiotic; probiotics; proteins; biochemical engineering |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-1-4419-1008-0 |
| isbn_softcover | 978-1-4899-8349-7 |
| isbn_ebook | 978-1-4419-1008-0 |
| copyright | Springer-Verlag New York 2010 |
|Archiver|手機版|小黑屋|
派博傳思國際
( 京公網安備110108008328)
GMT+8, 2025-10-5 11:26
發(fā)表于 2025-3-21 16:59:11
