Microencapsulation and Microspheres for Food Applications
Microencapsulation and Microspheres for Food Applications provides a solid reflection of the latest developments, challenges, and opportunities in this rapidly expanding field. The book examines the various types of microspheres and microcapsules essential to those who need to develop stable and impermeable products at high acidic conditions and for novel design of slow releasing active compound capsules.
Each chapter provides an in-depth account of controlled release technologies, evidence based abstracts, descriptions of chemical and physical principals, and key relevant facts relating to food applications.
Written in an accessible manner, this is a must-have resource for scientists, researchers, and engineers looking for techniques for improving stability and solubility.
Food Engineers and Bioengineers; Researchers and Professionals in microencapsulation industries; food biochemistry; grad students