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Micro/nanoencapsulation of active food ingredients /

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Bibliographic Details
Corporate Author: American Chemical Society. Division of Agricultural and Food Chemistry (sponsoring body.)
Other Authors: Huang, Qingrong (Professor) (Editor), Given, Peter, 1952- (Editor), Qian, Michael (Editor)
Format: eBook
Language:English
Language Notes:English.
Published: Washington, DC : American Chemical Society, 2009.
Series:ACS symposium series ; 1007.
Subjects:
Food > Packaging.
Microencapsulation.
Controlled release technology.
Food > Composition.
Biopolymers > Analysis.
Biopolymers > Fieldwork.
Lipids > Analysis.
Emulsions > Research.
Proteins > Structure.
Food > Analysis > Research.
Soy proteins > Analysis.
Proteins > Crosslinking.
Calcium > Analysis.
Functional foods > Research.
Surface active agents > Analysis.
Milk proteins > Analysis.
Phospholipids > Analysis.
Proteins in human nutrition.
Spectrum analysis.
Solubilization.
Crystallization.
Lecithin > Analysis.
Nanotechnology > Analysis.
Food industry and trade > Research.
Polyphenols > Stability.
Polyphenols > Bioavailability.
Food > Properties.
Spray drying > Research.
Food > Odor > Analysis.
Drops > Analysis.
Food > Sensory evaluation.
Cake > Analysis.
Bread > Analysis.
Orange oil > Flavor and odor.
Food > Shelf-life dating.
Food handling.
Nanotechnology.
Solubility.
Feeds.
Odors.
Taste.
Bread.
Food Handling
Functional Food
Biopolymers > chemistry
Delayed-Action Preparations > chemical synthesis
Polyelectrolytes > chemistry
Lipids > chemistry
Emulsions > chemistry
Dietary Proteins > chemistry
Soybean Proteins > chemistry
Surface-Active Agents > chemistry
Nanotechnology
Milk Proteins > chemistry
Phospholipids > chemistry
Zein > chemistry
Spectrum Analysis
Solubility
Crystallization
Lecithins > chemistry
Animal Feed
Food-Processing Industry
Polyphenols > chemistry
Odorants
Taste
Bread
Food Storage
Plant Oils > chemistry
Aliments > Conditionnement.
Effet retard.
Biopolymères > Analyse.
Biopolymères > Recherche sur le terrain.
Lipides > Analyse.
Émulsions > Recherche.
Protéines > Structure.
Aliments > Analyse > Recherche.
Protéines de soja > Analyse.
Protéines > Réticulation.
Calcium > Analyse.
Nutraceutiques > Recherche.
Surfactants > Analyse.
Protéines du lait > Analyse.
Phospholipides > Analyse.
Protéines dans l'alimentation humaine.
Solubilisation.
Cristallisation.
Lécithine > Analyse.
Polyphénols > Stabilité.
Polyphénols > Biodisponibilité.
Aliments > Propriétés.
Séchage par pulvérisation > Recherche.
Aliments > Odeur > Analyse.
Gouttes > Analyse.
Aliments > Analyse sensorielle.
Pain > Analyse.
Aliments > Datage.
Aliments > Manipulation.
Nanotechnologie.
Solubilité.
Aliments pour animaux.
Odeurs.
Goût.
Pain.
Nanotechnologie > Analyse.
crystallization.
solubility.
odors.
taste (senses)
bread.
TECHNOLOGY & ENGINEERING > Food Science > Food Packaging & Processing.
Surface active agents > Analysis
Spectrum analysis
Solubilization
Proteins > Structure
Proteins in human nutrition
Proteins > Crosslinking
Phospholipids > Analysis
Lipids > Analysis
Lecithin > Analysis
Food > Shelf-life dating
Food > Sensory evaluation
Food > Odor > Analysis
Food industry and trade > Research
Calcium > Analysis
Bread > Analysis
Biopolymers > Analysis
Controlled release technology
Food > Composition
Food > Packaging
Microencapsulation
Health & Biological Sciences.
Diet & Clinical Nutrition.
Food ingredients
Electronic books.
Conference papers and proceedings
Online Access:Connect to the full text of this electronic book
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Published 2009
Conference Proceeding Book
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