Editors:
- Includes cutting-edge methods and protocol
- Provides step-by-step detail essential for reproducible result
- Contains key notes and implementation advice from the experts
Part of the book series: Methods and Protocols in Food Science (MPFS)
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Table of contents (18 chapters)
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Front Matter
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Back Matter
About this book
This volume provides a comprehensive introduction into methods and procedures on encapsulation of sensitive food nucleus. Chapters guide readers through different strategies to encapsulate bioactive compounds and cells. Additionally, chapters will detail methods on three major issues; the nucleus to be encapsulated, the carrier material, and the encapsulation technique.
Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients aims to give guidance on encapsulation techniques and an understanding on tools, materials, and supplies to implement innovative approaches.
Editors and Affiliations
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Center for Research and Development in Food Cryotechnology (CIDCA), National Research Council (CONICET), University of La Plata (UNLP), Argentina
Andrea Gomez-Zavaglia
Bibliographic Information
Book Title: Basic Protocols in Encapsulation of Food Ingredients
Editors: Andrea Gomez-Zavaglia
Series Title: Methods and Protocols in Food Science
DOI: https://doi.org/10.1007/978-1-0716-1649-9
Publisher: Humana New York, NY
eBook Packages: Springer Protocols
Copyright Information: The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature 2021
Hardcover ISBN: 978-1-0716-1648-2Published: 19 November 2021
Softcover ISBN: 978-1-0716-1651-2Published: 20 November 2022
eBook ISBN: 978-1-0716-1649-9Published: 18 November 2021
Series ISSN: 2662-950X
Series E-ISSN: 2662-9518
Edition Number: 1
Number of Pages: XIII, 200
Number of Illustrations: 12 b/w illustrations, 34 illustrations in colour
Topics: Food Science