Basic Protocols in Encapsulation of Food Ingredients

Andrea Gomez-Zavaglia

ISBN 10: 1071641476 / ISBN 13: 9781071641477

Published by Springer US, Springer New York, 2024

About this Item

Druck auf Anfrage Neuware - Printed after ordering - This second volume, details circular economy, innovative materials and techniques, and Omics' techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of the defined nuclei. Chapters will provide sufficient guidance into encapsulation techniques and into the basic understanding of what is needed in terms of tools, materials and supplies to implement innovative approaches in Food Science and Technology. Written in the format of theMethods and Protocols in Food Science(MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.Authoritative and cutting-edge,Basic Protocols in Encapsulation of Food Ingredients, Second Editionaims to provide well-established protocols and procedures largely used by both academics and industrials.

Seller Inventory # 9781071641477

Bibliographic Details

• Title: Basic Protocols in Encapsulation of Food Ingredients
• Publisher: Springer US, Springer New York
• Publication Date: 2024
• Language: English
• ISBN 10: 1071641476
• ISBN 13: 9781071641477
• Binding: Buch
• Edition: 2nd Edition
• Condition: Neu
• Dimensions: 260W x 183H x 16D millimeters 260 millimeters width by 183 millimeters height by 16 millimeters depth
• Weight: 545 grams

About this title

Synopsis

This second volume, details circular economy, innovative materials and techniques, and Omics' techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of the defined nuclei. Chapters will provide sufficient guidance into encapsulation techniques and into the basic understanding of what is needed in terms of tools, materials and supplies to implement innovative approaches in Food Science and Technology. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.

Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients, Second Edition aims to provide well-established protocols and procedures largely used by both academics and industrials.

 

From the Back Cover

This second volume, details circular economy, innovative materials and techniques, and Omics' techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of the defined nuclei. Chapters will provide sufficient guidance into encapsulation techniques and into the basic understanding of what is needed in terms of tools, materials and supplies to implement innovative approaches in Food Science and Technology. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.

Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients aims to provide well-established protocols and procedures largely used by both academics and industrials.