Encapsulation techniques for food ingredient systems

QR Code

Encapsulation techniques for food ingredient systems

Bibliographic Details
Main Authors:	Fang, Zhongxiang, Bhandari, B.
Other Authors:	Bhesh Bhandari
Format:	Book Chapter
Published:	Wiley-Blackwell 2012
Online Access:	http://hdl.handle.net/20.500.11937/10447

Similar Items

Spray drying, freeze drying and related processes for food ingredient and nutraceutical encapsulation
by: Fang, Zhongxiang, et al.
Published: (2012)

Encapsulation of polyphenols - A review
by: Fang, Zhongxiang, et al.
Published: (2010)

Effect of encapsulation of D-limonene on the moisture adsorption property of ß-cyclodextrin
by: Fang, Zhongxiang, et al.
Published: (2013)

Seed coats of pulses as a food ingredient: Characterization, processing, and applications
by: Zhong, L., et al.
Published: (2018)

Recent Developments in Film and Gas Research in Modified Atmosphere Packaging of Fresh Foods
by: Zhang, M., et al.
Published: (2016)

Comparing the efficiency of protein and maltodextrin on spray drying of bayberry juice
by: Fang, Zhongxiang, et al.
Published: (2012)

Effect of spray drying and storage on the stability of bayberry polyphenols
by: Fang, Zhongxiang, et al.
Published: (2011)

Utilisation of cocoa by-products for foods and food ingredients
by: Abdul Hamid, Azizah, et al.
Published: (1999)

Recent Application of Modified Atmosphere Packaging (MAP) in Fresh and Fresh-Cut Foods
by: Zhang, M., et al.
Published: (2015)

Sustainability of plant-based ingredients and foods
by: Bogueva, Diana, et al.
Published: (2024)

Istihalah contention in halal food ingredients
by: H., Ab. Rahim, et al.
Published: (2023)

The impact of underutilised crops as feed and food ingredients
by: Bone, Gabrielle M
Published: (2023)

IMK 221 – Food Ingredients November 2010
by: Pusat Pengajian Teknologi Industri, PPTI
Published: (2010)

Effect of addition of whey protein isolate on spray-drying behavior of honey with maltodextrin as a carrier material
by: Shi, Q., et al.
Published: (2013)

Effects of type and concentration of proteins on the recovery of spray-dried sucrose powder
by: Fang, Zhongxiang, et al.
Published: (2013)

Halal processed food and beverages: some concerns on food additives and ingredients
by: Jaswir, Irwandi
Published: (2009)

Gelatin as an ingredient in food and pharmaceutical products: an Islamic perspective
by: Shah, Harmen, et al.
Published: (2014)

Knowing your halal food ingredients (adulteration and istihalah)
by: Jamaludin, Mohammad Aizat
Published: (2019)

Effects of various food ingredients on gall bladder emptying
by: Marciani, Luca, et al.
Published: (2013)

Minimal processing of underutilised ingredients for food gel applications
by: Kremmyda, Alexandra
Published: (2024)

Carob Kibble: A Bioactive-Rich Food Ingredient
by: Nasar-Abbas, S., et al.
Published: (2016)

Fermented brown rice flour as functional food ingredient
by: Ilowefah, Muna, et al.
Published: (2014)

Software engineering traceability method for food ingredient tracing
by: Azram, Nur Adila, et al.
Published: (2011)

IMK 301E - FOOD INGREDIENTS SEPT 03.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2003)

Rice bran: from waste to nutritious food ingredients
by: Tan, Bee Ling, et al.
Published: (2023)

Development of a Biological Technique to Produce a Bioactive-Rich Food Ingredient from Carob Kibble
by: Vu, Thi Huong
Published: (2017)

Processing to valorise green biomass side streams to create new food ingredients
by: Phillips, Jade B.
Published: (2019)

Investigating Chlamydomonas reinhardtii as a functional food and feed ingredient
by: Darwish, Randa
Published: (2018)

Microbiology of chili bo, a popular Malaysian food ingredient
by: Leisner, Jorgen Johannes, et al.
Published: (1997)

IMK 301E - FOOD INGREDIENTS SEPT-OKT 03.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2003)

IMK 221IMK 301 – FOOD INGREDIENTS NOV 2009.
by: PPTI, Pusat Pengajian Teknologi Industri
Published: (2009)

Banana inflorescence: Its bio-prospects as an ingredient for functional foods
by: Beng, Fye Lau, et al.
Published: (2020)

Valorization of kenaf seeds as potential food ingredient with health benefits
by: Nevara, Gita Addelia, et al.
Published: (2024)

Gelation properties of myofibrillar protein under malondialdehyde-induced oxidative stress
by: Wang, L., et al.
Published: (2017)

Microscopic structure of bayberry (Myrica Rubra Sieb. et Zucc.) Juice Haze
by: Fang, Zhongxiang, et al.
Published: (2009)

Recent advances in edible seaweeds: Ingredients of functional food products, potential applications, and food safety challenges
by: Ali, Muhammad Qasim, et al.
Published: (2025)

Mobile application for Halal food ingredients identification using optical character recognition
by: Kartiwi, Mira, et al.
Published: (2019)

Tawarruq and Wa’d as main ingredients of Islamic structured investment: food for thought
by: Mustaffa Kamil, Nazrol Kamil
Published: (2020)

Health benefits of gum arabic as natural halal food ingredient and emulsifying agent
by: Mirghani, Mohamed Elwathig Saeed, et al.
Published: (2013)

Applications of date (Phoenix dactylifera L.) fruits as bioactive ingredients in functional foods
by: Hamid, Azizah, et al.
Published: (2018)

Cannot write session to /tmp/vufind_sessions/sess_jb757br7a9mokvknipmgvln6n0