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Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds
(Springer, New York, 2015)
The food industry expects increasingly complex properties (such as delayed release, stability, thermal protection, and suitable sensorial profile) from food ingredients, which often would not be able to be achieved without ...
Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture
(Advances in Food Biotechnology, 2015)
Encapsulation is a well-established process that allows formulation of a wide range of active agents within a defined carrier material using various techniques. This chapter describes the general concept and benefits of ...