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Encapsulation Technologies for Active Food Ingredients and Food Processing

encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia;

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Encapsulation Technologies for Active Food Ingredients and Food Processing

encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia;

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Encapsulation Technologies and Delivery Systems for Food Ingredients and Nutraceuticals

Improved technologies for the encapsulation, protection, release and enhanced bioavailability of food ingredients and nutraceutical;

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New Polymers for Encapsulation of Nutraceutical Compounds

, nutritional value and bioavailability, and the overall acceptability of the food product. Consequently, encapsulation has been successfully used to;

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Food Formulation - Novel Ingredients and Processing Techniques

principles, the book reviews state-of-the-art 3D printing technology, encapsulation and a range of emerging technologies including high pressure;

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Encapsulation Controlled Technologies

consumption. This second edition of Encapsulation and Controlled Release Technologies in Food Systems serves as an improvement and a complement;

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Aromatic Herbs in Food

requirements for usage in foods, processing, extraction technologies, green extraction technologies, encapsulation of recovered bioactives;

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Nanoencapsulation of Food Bioactive Ingredients

ingredients. As a definitive manual for researchers and industry personnel working, or interested in, various branches of encapsulation for food;

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Food Waste Recovery

>Provides coverage of processing technologies and industrial techniques for the recovery of valuable compounds from food processing by-products

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Spray Drying Encapsulation of Bioactive Materials

Encapsulation of bioactives is a fast-growing approach in the food and pharmaceutical industry. Spray Drying Encapsulation of Bioactive;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 2

refrigeration technology, advanced methods of encapsulation, ozonation, electrospinning, and mechanical expellers for dairy, food, and agricultural;

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Nutraceutical and Functional Food Components

food industry (e.g. the implementation of non-thermal technologies, nanoencapsulation, new extraction techniques, and new sources, like by;

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Spray Drying Techniques For Food Ingredient Encapsulation

other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a;

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Nutraceutical and Functional Food Processing Technology

characterisation of these ingredients, there remains a need for ready and near-market platform technologies for processing these ingredients into;

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Bioactive Seaweeds for Food Applications

> Outlines the use of seaweed as gelling agents used for food restructuring, coating and encapsulation Systematically explores new;

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Encapsulation and Controlled Release Technologies in Food Systems

In Encapsulation and Controlled Release Technologies in Food Systems, editor Lakkis has gathered a highly respected collection of expert;

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Nanoparticle- and Microparticle-based Delivery Systems

: Encapsulation, Protection and Release of Active Compounds explores various types of colloidal delivery systems available for encapsulating active;

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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 provides a guide for innovative food;

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Modifying Food Texture

texture issues, the novel use of processing techniques for texture modification, and the uses of food ingredients in texture-modified foods.;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 5

, advanced methods of encapsulation, basics and methods of food authentication, imaging techniques for quality inspection of spices and nuts, FTIR;

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Food Engineering Handbook

Fundamentals, this text: Discusses size reduction, mixing, emulsion, and encapsulation Provides case studies of solid-liquid and supercritical;

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Sustainable Food Processing and Engineering Challenges

of sustainable food processing and food engineering, giving emphasis in engineering packaging for a sustainable food chain, food processing technologies;

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Handbook of Research on Food Processing and Preservation Technologies: Volume 4

, design of specific foods for gut microbiota, composite probiotic dairy products: concepts and design with a focus on millets, encapsulation;

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Saffron

in saffron and investigates recovery methods for the extraction of these target ingredients, as well as their encapsulation. Each of these methods;

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Advances in Food Science and Nutrition, Volume 2

* Storage technologies for fresh fruits Readership It is a very valuable reference source for university and college faculties, professionals;

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Pulse Foods

Applicationsis the first book toprovide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques;

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Handbook of Food Nanotechnology

Food Nanotechnology: Applications and Approaches is the definitive guide on all aspects of nano-sized ingredients and devices for the;

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