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Spray Drying Techniques for Food Ingredient Encapsulation (Cód: 9307366)

Padma Ishwarya S.; C. Anandharamakrishnan

Wiley (Digital)

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Spray Drying Techniques for Food Ingredient Encapsulation

R$282,36

Descrição

Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying. Spray Drying Technique for Food Ingredient Encapsulation provides an insight into the engineering aspects of the spray drying process in relation to the encapsulation of food ingredients, choice of wall materials, and an overview of the various food ingredients encapsulated using spray drying. The book also throws light upon the recent advancements in the field of encapsulation by spray drying, i.e., nanospray dryers for production of nanocapsules and computational fluid dynamics (CFD) modeling. Addressing the basics of the technology and its applications, the book will be a reference for scientists, engineers and product developers in the industry.

Características

Produto sob encomenda Sim
Marca Wiley (Digital)
Cód. Barras 9781118864074
Início da Venda 02/01/2016
Territorialidade Internacional
Formato Livro Digital Epub
Gratuito Não
Proteção Drm Sim
Número da edição 1
Idioma 337
Código do Formato Epub
Número de Páginas 312 (aproximado)
Ano da Publicação 115
Peso 0.00 Kg
AutorPadma Ishwarya S.; C. Anandharamakrishnan

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