Micro/nanoencapsulation of active food ingredients /

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:	Given, Peter, 1952- (Editor), Huang, Qingrong (Professor) (Editor), Qian, Michael (Editor)
Format:	Book
Language:	English
Published:	Washington, DC : American Chemical Society, 2009
Series:	ACS symposium series ; 1007
Subjects:	Biopolymers > Analysis Biopolymers > Fieldwork Bread > Analysis Cake > Analysis Calcium > Analysis Controlled release technology Crystallization Drops > Analysis Emulsions > Research Food industry and trade > Research Food > Analysis > Research Food > Composition Food > Odor > Analysis Food > Packaging Food > Properties Food > Sensory evaluation Food > Shelf-life dating Functional foods > Research Lecithin > Analysis Lipids > Analysis Microencapsulation Milk proteins > Analysis Nanotechnology > Analysis Orange oil > Flavor and odor Phospholipids > Analysis Polyphenols > Bioavailability Polyphenols > Stability Proteins in human nutrition Proteins > Crosslinking Proteins > Structure Solubilization Soy proteins > Analysis Spectrum analysis Spray drying > Research Surface active agents > Analysis TECHNOLOGY & ENGINEERING / Food Science / Food Packaging & Processing Food Handling Functional Food Animal Feed Biopolymers > chemistry Bread Delayed-Action Preparations > chemical synthesis Dietary Proteins > chemistry Emulsions > chemistry Food Storage Food-Processing Industry Lecithins > chemistry Lipids > chemistry Milk Proteins > chemistry Nanotechnology Odorants Phospholipids > chemistry Plant Oils > chemistry Polyelectrolytes > chemistry Polyphenols > chemistry Solubility Soybean Proteins > chemistry Spectrum Analysis Surface-Active Agents > chemistry Taste Zein > chemistry

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