Spray drying techniques for food ingredient encapsulation institute of food technologists series ebook anandharamakrishnan c ishwarya s padma amazonca kindle store. The ift press series reflects the mission of the institute of food technologists spray drying techniques for food ingredient encapsulation c anandharamakrishnan padma ishwarya s pages cm includes bibliographical references and index isbn 978 1 118 86419 7 cloth 1 food preservation 2 spray drying 3 microencapsulation i ishwarya s padma 1988 ii title tp37166a53 . Spray drying techniques for food ingredient encapsulation anandharamakrishnan c ishwarya s padma 9781118864197 books amazonca. 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
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