Format:
1 Online-Ressource (228 pages)
,
illustrations
ISBN:
9780841215153
Series Statement:
ACS symposium series 590
Note:
"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 206th national meeting of the American Chemical Society, Chicago, Illinois, August 22-27, 1993."
,
Distributed in print by Oxford University Press
,
Includes bibliographical references and index
,
Encapsulation: Overview of Uses and Techniques /
,
Controlled Release Techniques in the Food Industry /
,
Encapsulation of Food Ingredients: A Review of Available Technology, Focusing on Hydrocolloids /
,
Modified Starch, Maltodextrin, and Corn Syrup Solids as Wall Materials for Food Encapsulation /
,
Acacia Gums: Natural Encapsulation Agent for Food Ingredients /
,
Use of Cyclodextrins for Encapsulation in the Use and Treatment of Food Products /
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Food Ingredient Encapsulation: An Overview /
,
Centrifugal Suspension—Separation for Coating Food Ingredients /
,
Centrifugal Extrusion Encapsulation /
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Utilization of Coacervated Flavors /
,
Liposomes for Controlled Release in the Food Industry /
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Factors Influencing Volatile Release from Encapsulation Matrices /
,
Evaluation of the Mechanisms Associated with the Release of Encapsulated Flavor Materials from Maltodextrin Matrices /
,
Developments in Gum Acacias for the Encapsulation of Flavors /
,
Flavor Encapsulation: Influence of Encapsulation Media on Aroma Retention During Drying /
,
Protection of Artificial Blueberry Flavor in Microwave Frozen Pancakes by Spray Drying and Secondary Fat Coating Processes /
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Vitamin A Fortification in a High Stress Environment /
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Review of Patents for Encapsulation and Controlled Release of Food Ingredients /
Additional Edition:
ISBN 9780841231641
Additional Edition:
ISBN 0841231648
Additional Edition:
Erscheint auch als ISBN 9780841231641
Additional Edition:
Erscheint auch als ISBN 0841231648
Language:
English
DOI:
10.1021/bk-1995-0590
