New Polymers Encapsulation Nutraceutical (16 results)

Hardcover. Condition: As New. 1st Edition. The product is focused on the development of new polymers for encapsulating nutraceutical compounds. This involves the use of innovative materials to protect and preserve the beneficial components of food products. The encapsulation process helps to extend the shelf life of these compounds, providing consumers with a convenient and convenient way to consume them. With a focus on creating effective and efficient encapsulation methods, this product could have significant implications for the dietary supplement and food industry.…

Condition: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

HRD. Condition: New. New Book. Shipped from UK. Established seller since 2000.

Condition: New.

Condition: new.

Condition: As New. Unread book in perfect condition.

Condition: New.

Condition: As New. Unread book in perfect condition.

Condition: New.

Condition: New. In English.

Condition: New. Editor(s): Ruiz Ruiz, Jorge Carlos; Segura Campos, Maira Rubi. Num Pages: 352 pages. BIC Classification: MMG; PSB; TDCP; TDCW. Category: (P) Professional & Vocational. Dimension: 252 x 179 x 23. Weight in Grams: 832. . 2017. Hardback. . . . .

Condition: New. The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of some components cause significant loss of prod.

Hardcover. Condition: New. NEW. SHIPS FROM MULTIPLE LOCATIONS. book.

Hardcover. Condition: Brand New. 329 pages. 9.75x7.00x1.00 inches. In Stock.

Buch. Condition: Neu. Neuware - The incorporation of functional ingredients in a given food system and the processing and handling of such foods are associated with nutritional challenges for their healthy delivery. The extreme sensitivity of some components cause significant loss of product quality, stability, nutritional value and bioavailability, and the overall acceptability of the food product. Consequently, encapsulation has been successfully used to improve stability and bioavailability of functional ingredients. Encapsulation is one example of technology that has the potential to meet the challenge of successfully incorporating and delivering functional ingredients into a range of food types. The book will cover topics about 1) Characterization of novel polymers and their use in encapsulation processes. 2) Stability of nutraceutical compounds encapsulated with novel polymers. 3) Application of encapsulated compounds with novel polymers in functional food systems. This book provides a detailed overview of technologies for preparing and characterisation of encapsulates for food active ingredients using modified polymers. The use of modified polymers as coating materials it is a field that still needs study. The book is aimed to inform students and researchers in the areas of food science and food technology, and professionals in the food industry.…

Condition: New. Editor(s): Ruiz Ruiz, Jorge Carlos; Segura Campos, Maira Rubi. Num Pages: 352 pages. BIC Classification: MMG; PSB; TDCP; TDCW. Category: (P) Professional & Vocational. Dimension: 252 x 179 x 23. Weight in Grams: 832. . 2017. Hardback. . . . . Books ship from the US and Ireland.