Skip to content
Home/ Microencapsulation and Microspheres for Food Applications
Microencapsulation and Microspheres for Food Applications

Microencapsulation and Microspheres for Food Applications

No customer reviews yet ISBN 9780128003503 Academic Press

Microencapsulation and Microspheres for Food Applications is a solid reflection on the latest developments, challenges, and opportunities in this highly expanding field. This reference examines the various types of microspheres and microcapsules essential to those who need to develop stable and impermeable products at high acidic conditions. It's also important for the novel design of slow releasing active compound capsules.

Each chapter provides an in-depth account of controlled release technologies, evidence based abstracts, descriptions of chemical and physical principals, and key relevant facts relating to food applications. Written in an accessible manner, the book is a must have resource for scientists, researchers, and engineers.

About the author

Product details

BrandAcademic Press
Pub dateAug 12, 2015
ISBN-100128003502
ISBN-139780128003503
LanguageEnglish
Dimensions9.25 × 0.94 × 7.5 in
Weight2 lb
Last updated 2026-03-20 01:15
$231.30
In stock — ships in 24 hours with free tracking
Delivery by Monday, September 14, 2026
Qty
Sign in to Add to Saved list
Free delivery on orders over $35.
15-day returns. Any reason.
Secure checkout. We never store card details.

Readers who bought this also bought

More from Life Sciences - General
See all
Bad Science (Revised)
Goldacre, Ben
$12.25
Glencoe Life Science: Reinforcement (Student)
Available
$14.60
Glencoe Life Iscience, Student Edition
McGraw Hill
$213.92
Handbook of Hygiene Control in the Food Industry
Handbook of Hygiene Control in the Food Industry
$381.45
Flavour Science: Proceedings from XIII Weurman Flavour Research Symposium
<p>Flavor science is continually evolving. Remaining current with the latest research and establishing a broad and sound understanding of the major developments and breakthroughs can be a challenge.</p> <p>The Weurman Flavour Research Symposium has long been regarded as the premier professional meeting focused on the science of flavor. <i>Flavour Science</i>, an extensive review of the most recent symposium, presents the latest in flavor research, enriching the chemistry-based vision of most flavorists and flavor chemists with understanding from a broad range of fields, including human physiology, ethology, psychophysics, genetics, bioinformatics or metabolomics.</p> <p>This book is ideal for all flavor scientists, food chemists and sensory scientists and has a strong audience among enologists as well. </p>
$167.15
Securing Safe Water Supplies: Comparison of Applicable Technologies
Voigt, Erik
$46.45