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Encapsulation and Controlled Release of Food Ingredients (Acs Symposium Series) | 
 enlarge | Creators: Sara J. Risch, Gary A. Reineccius
Publisher: An American Chemical Society Publication
Category: Book
List Price: $82.00
Buy New: $43.82
You Save: $38.18 (47%)
New (5) Used (4) from $43.82
Sales Rank: 692845
Media: Hardcover
Number Of Items: 1
Pages: 226
Shipping Weight (lbs): 1.1
Dimensions (in): 9.1 x 6.1 x 0.9
ISBN: 0841231648
Dewey Decimal Number: 664.092
EAN: 9780841231641
ASIN: 0841231648
Publication Date: May 5, 1995
Availability: Usually ships in 1-2 business days
Shipping: International shipping available
Condition: Ships on next working day. Delivery time for USA and outside Europe usually 7-10 days. Within Europe 2-5 days.
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| Editorial Reviews:
Product Description
Reviews the major methods used to encapsulate food ingredients, including spray drying, spray chilling and cooling, fluidized bed coating, liposome entrapment, rotational suspension separation, extrusion and inclusion complexation. Provides information on the types of carriers used for encapsulation and controlled release. Presents recent research on practical applications of encapsulation and on how encapsulates perform in food products. Reviews patents in the field of encapsulation and controlled release. Provides current and detailed information on emerging methods, including liposomes and coacervation.
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