Encapsulation technologies for active food ingredients and food processing

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Encapsulation technologies for active food ingredients and food processing

Edited by two leading experts, this is a valuable reference for those working on food processing using immobilized cells or enzymes, and on delivery of food compounds via encapsulation. The emphasis is on strategy, since encapsulation technologies may change

Bibliographic Details
Main Authors:	Nedovic, Viktor (Author), Zuidam, Nicolaas Jan (Author)
Format:	Book
Language:	English
Published:	New York ; London : Springer , c2009
Subjects:	Controlled release technology Food > Analysis Food > Packaging Microencapsulation

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