Basic Protocols in Encapsulation of Food Ingredients

Gomez-zavaglia, Andrea (Editor)

ISBN 10: 1071641476 / ISBN 13: 9781071641477

Published by Humana Pr Inc, 2024

About this Item

2nd edition. 180 pages. 9.25x6.10x10.00 inches. In Stock.

Seller Inventory # x-1071641476

Bibliographic Details

• Title: Basic Protocols in Encapsulation of Food Ingredients
• Publisher: Humana Pr Inc
• Publication Date: 2024
• Language: English
• ISBN 10: 1071641476
• ISBN 13: 9781071641477
• Binding: Hardcover
• Edition: 2nd Edition
• Condition: Brand New
• Weight: 0.54 kilograms

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.