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Food Hydrocolloids as Encapsulating Agents in Delivery Systems

F.A. (University of Kashmir, India) Masoodi & Shah Asima & Umar Shah & Adil (University of Kashmir, India) Gani

Food Hydrocolloids as Encapsulating Agents in Delivery Systems

Food Hydrocolloids as Encapsulating Agents in Delivery Systems

Food Hydrocolloids as Encapsulating Agents in Delivery Systems

 

This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients, covering such hydrocolloids as starches, gums, beta-glucan, and protein. The challenges of poor controlled rate of hydration, thickness, decrease in viscosity upon storage and susceptibility to microbial contamination are addressed.


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Beschrijving Food Hydrocolloids as Encapsulating Agents in Delivery Systems

This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients, covering such hydrocolloids as starches, gums, beta-glucan, and protein. The challenges of poor controlled rate of hydration, thickness, decrease in viscosity upon storage and susceptibility to microbial contamination are addressed.


ISBN
9781138600140
Pagina's
220
Verschenen
NUR
950
Druk
1
Uitvoering
Hardback
Taal
Engels
Uitgever
Taylor & Francis Ltd

Technische wetenschappen