Paperback. Condition: new. Paperback. Food technology has adopted new principles and practices that are rapidly changing the food sector. New foods are now available under more uniform standards and better quality control. Globalised food market offers opportunities for manufacturers to increase production and profit, and at the same time, consumers benefit from the choice of food products like never before. All this is possible only because of the innovations in the food sector. One of such innovations is encapsulation technology, which aims to preserve food quality, enhance the sensorial properties of food and increase the efficiency in food processing. This book discusses the uses of encapsulation technology in food practices and conventional processes and also highlights new directions in food processing. In the introductory chapters review of encapsulation technologies, carrier materials and criteria for their selection, analytical methods for characterisation of encapsulated products and some aspects of product design and process optimisation. The most important achievements of encapsulation technology in the food sector are reviewed in the later chapters related to encapsulation of food ingredients, food biocatalysts and examples of usage of encapsulated active ingredients in the dairy and meat industry, beverage production, etc. In addition, the implementation of nanotechnology in the food sector is reviewed, emphasizing the most important materials and technologies for the production of nanoencapsulates. The book is a valuable source of information on encapsulation technology, for academia and industry, especially the food sector, with the aim of enhancing knowledge transfer. The book Encapsulation in food processing and fermentations provides new insights into food encapsulation processes. The chapters are organized in a manner that even readers who are not familiar with encapsulation will find the information of interest. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Seller Inventory # 9781032160269

Contact seller

Buy New

� 75.49

Convert currency

Shipping: FREE

Within United Kingdom

Destination, rates & speeds

Quantity: 1 available

Add to basket

Stock Image

Encapsulation in Food Processing and Fermentation

Levic, Steva (EDT); Nedovic, Viktor (EDT); Bugarski, Branko (EDT)

Published by CRC Press, 2024

ISBN 10: 1032160268 ISBN 13: 9781032160269

Used Softcover

Seller: GreatBookPrices, Columbia, MD, U.S.A.

Seller rating 5 out of 5 stars

Condition: As New. Unread book in perfect condition. Seller Inventory # 48138897

Contact seller

Buy Used

� 61.47

Convert currency

Shipping: � 15.07

From U.S.A. to United Kingdom

Destination, rates & speeds

Quantity: Over 20 available

Add to basket

Stock Image

Encapsulation in Food Processing and Fermentation

Steva Levi�

Published by Taylor & Francis Ltd, 2024

ISBN 10: 1032160268 ISBN 13: 9781032160269

New Paperback / softback

Print on Demand

Seller: THE SAINT BOOKSTORE, Southport, United Kingdom

Seller rating 5 out of 5 stars

Paperback / softback. Condition: New. This item is printed on demand. New copy - Usually dispatched within 5-9 working days. Seller Inventory # C9781032160269

Contact seller