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Characterization of Nanoencapsulated Food Ingredients

Characterization of Nanoencapsulated Food Ingredients, Volume Four in the Nanoencapsulation in the Food Industry series, introduces;

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Nanoencapsulation of Food Bioactive Ingredients

Nanoencapsulation of Food Bioactive Ingredients: Principles and Applications brings different nanoencapsulated food bioactive;

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Release and Bioavailability of Nanoencapsulated Food Ingredients

Release and Bioavailability of Nanoencapsulated Food Ingredients, volume five in the Nanoencapsulation in the Food Industry series;

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Safety and Regulatory Issues of Nanoencapsulated Food Ingredients

Safety and Regulatory Issues of Nanoencapsulated Food Ingredients, a volume in the Nanoencapsulation in the Food Industry series, discusses;

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Application of Nano/Microencapsulated Ingredients in Food Products

to those engaged in the various fields of nanoencapsulation. Clarifies which nanoencapsulated ingredients can be applied for;

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Nanoencapsulation of Food Ingredients by Specialized Equipment

of nanoencapsulation and revealing the morphologies and properties of nanoencapsulated ingredients produced by each equipment. Authored by a team;

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Handbook of Food Nanotechnology

production, processing, engineering, characterization, and applications of food materials containing true nano-sized dimensions or nano-structures;

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New Polymers for Encapsulation of Nutraceutical Compounds

) Characterization of novel polymers and their use in encapsulation processes. 2) Stability of nutraceutical compounds encapsulated with novel polymers. 3;

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Encapsulation Technologies for Active Food Ingredients and Food Processing

first part of the book reviews general technologies, food-grade materials, and characterization methods for encapsulates. The second part;

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Encapsulation Technologies for Active Food Ingredients and Food Processing

first part of the book reviews general technologies, food-grade materials, and characterization methods for encapsulates. The second part;

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Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

reviews characterization and applications of delivery systems, providing industry perspectives on flavour, fish oil, iron micronutrient and;

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Natural Food Additives, Ingredients and Flavourings

As the links between health and food additives come under increasing scrutiny, there is a growing de;...

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Dictionary of Food Ingredients

The Dictionary of Food Ingredients is a unique, easy-to-use source of information on over 1,000 food;...

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The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness

The Role of Alternative and Innovative Food Ingredients and Products in Consumer Wellness provid;...

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Functional Foods and Biotechnology

The second book of the Food Biotechnology series, Functional Foods and Biotechnology: Biotransformat;...

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Food Formulation - Novel Ingredients and Processing Techniques

Reviews innovative processing techniques and recent developments in food formulation, identification;...

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Weight Control and Slimming Ingredients in Food Technology

Unique in its approach and coverage, Weight Control and Slimming Ingredients in Food Technology id;...

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Advances In Dairy Ingredients

Functional foods are emerging as key drivers of the global food economy and dairy ingredients and te;...

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Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food;...

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Modifying Food Texture

Modifying Food Texture, Volume 1: Novel Ingredients and Processing Techniques discusses texture as a;...

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Encapsulated and Powdered Foods

Encapsulated and Powdered Foods is a practical guide to the characterization and applications of the powdered form of foods. It details the;

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Advances in Food Science and Nutrition, Volume 2

pathogens, probiotics, genetically modified foods, and bioavailability of nutrients * Trends in sensory characterization of food products;

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Microbial Production of Food Ingredients and Additives

Microbial Production of Food Ingredients and Additives, Volume Five, the latest release in the H;...

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Functional Foods and Biotechnology, Two Volume Set

A two volume set that kick off the Food Biotechnology series, Functional Foods and Biotechnology com;...

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Dictionary of Food Ingredients

The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 fo;...

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Emulsions

current analytical techniques that can be used for the identification and characterization of nanoemulsions. The book also discusses the;

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Ingredients Extraction by Physicochemical Methods in Food

Ingredients Extraction by Physico-chemical Methods, Volume Four, the latest release in the Handb;...

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