Basic Protocols in Encapsulation of Food Ingredients

Andrea Gomez-Zavaglia

ISBN 10: 1071641506 / ISBN 13: 9781071641507

Published by Springer, 2025

About this Item

Basic Protocols in Encapsulation of Food Ingredients | Andrea Gomez-Zavaglia | Taschenbuch | Methods and Protocols in Food Science | xii | Englisch | 2025 | Springer | EAN 9781071641507 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu.

Seller Inventory # 136133908

Bibliographic Details

• Title: Basic Protocols in Encapsulation of Food Ingredients
• Publisher: Springer
• Publication Date: 2025
• Language: English
• ISBN 10: 1071641506
• ISBN 13: 9781071641507
• Binding: Taschenbuch
• Edition: 2nd Edition
• Condition: Neu
• Dimensions: 254W x 178H x 11D millimeters 254 millimeters width by 178 millimeters height by 11 millimeters depth
• Weight: 351 grams
• Seller catalogs:
  • Bücher

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.