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Methods and Protocols in Food Science
cover

Basic Protocols in Encapsulation of Food Ingredients

Editors: Gomez-Zavaglia, Andrea (Ed.)

  • Includes cutting-edge methods and protocol
  • Provides step-by-step detail essential for reproducible result
  • Contains key notes and implementation advice from the experts
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eBook 149,79 €
price for Korea, Republic of (South Korea) (gross)
  • The eBook version of this title will be available soon
  • 까지: January 5, 2022
  • ISBN 978-1-0716-1649-9
  • Digitally watermarked, DRM-free
  • Included format:
  • ebooks can be used on all reading devices
Hardcover 179,99 €
price for Korea, Republic of (South Korea) (gross)
  • 까지: December 8, 2021
  • ISBN 978-1-0716-1648-2
  • Free shipping for individuals worldwide
  • Institutional customers should get in touch with their account manager
  • Covid-19 shipping restrictions
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 aims to give guidance on encapsulation techniques and an understanding on tools, materials, and supplies to implement innovative approaches.

Buy this book

eBook 149,79 €
price for Korea, Republic of (South Korea) (gross)
  • The eBook version of this title will be available soon
  • 까지: January 5, 2022
  • ISBN 978-1-0716-1649-9
  • Digitally watermarked, DRM-free
  • Included format:
  • ebooks can be used on all reading devices
Hardcover 179,99 €
price for Korea, Republic of (South Korea) (gross)
  • 까지: December 8, 2021
  • ISBN 978-1-0716-1648-2
  • Free shipping for individuals worldwide
  • Institutional customers should get in touch with their account manager
  • Covid-19 shipping restrictions
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Bibliographic Information

Bibliographic Information
Book Title
Basic Protocols in Encapsulation of Food Ingredients
Editors
  • Andrea Gomez-Zavaglia
Series Title
Methods and Protocols in Food Science
Copyright
2022
Publisher
Springer US
Copyright Holder
The Editor(s) (if applicable) and The Author(s), under exclusive license to Springer Science+Business Media, LLC, part of Springer Nature
eBook ISBN
978-1-0716-1649-9
DOI
10.1007/978-1-0716-1649-9
Hardcover ISBN
978-1-0716-1648-2
Series ISSN
2662-950X
Edition Number
1
Number of Pages
IV, 234
Number of Illustrations
12 b/w illustrations, 34 illustrations in colour
Topics