Encapsulation technologies for active food ingredients and food processing:
Gespeichert in:
| Weitere Verfasser: | |
|---|---|
| Format: | Buch |
| Sprache: | English |
| Veröffentlicht: |
New York, NY
Springer
2010
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | X, 400 S. Ill., graph. Darst. |
| ISBN: | 9781441910073 |
Internformat
MARC
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Datensatz im Suchindex
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|---|---|
| adam_text | IMAGE 1
V
CONTENTS
1 INTRODUCTION
............................................................................................
1
NICOLAAS JAN ZUIDAM AND VIKTOR A. NEDOVIC ´
2 OVERVIEW OF MICROENCAPSULATES FOR USE IN FOOD PRODUCTS OR PROCESSES
AND METHODS TO MAKE THEM ........................................... 3
NICOLAAS JAN ZUIDAM AND EYAL SHIMONI
3 MATERIALS FOR ENCAPSULATION
.................................................................. 31
CHRISTINE WANDREY, ARTUR BARTKOWIAK, AND STEPHEN E. HARDING
4 CHARACTERIZATION METHODS OF ENCAPSULATES
......................................... 101
ZHIBING ZHANG, DANIEL LAW, AND GUOPING LIAN
5 ENCAPSULATION OF AROMA
........................................................................
127
NICOLAAS JAN ZUIDAM AND EMMANUEL HEINRICH
6 MICROENCAPSULATION OF FISH OIL
............................................................. 161
CHRISTIAAN M. BEINDORFF AND NICOLAAS JAN ZUIDAM
7 ENCAPSULATION OF IRON AND OTHER MICRONUTRIENTS FOR FOOD FORTIFICATION
.............................................................................
187
MICHAEL B. ZIMMERMANN AND ERICH J. WINDHAB
8 ENCAPSULATION OF CAROTENOIDS
............................................................... 211
HENELYTA S. RIBEIRO, HEIKE P. SCHUCHMANN, ROBERT ENGEL, ELKE WALZ, AND
KARLIS BRIVIBA
9 ENCAPSULATION OF ENZYMES AND PEPTIDES
.............................................. 253
GABRIE M.H. MEESTERS
10 ENCAPSULATION OF PROBIOTICS FOR USE IN FOOD PRODUCTS
........................ 269 VERICA MANOJLOVI C ´ , VIKTOR A. NEDOVIC ´,
KASIPATHY KAILASAPATHY, AND NICOLAAS JAN ZUIDAM
IMAGE 2
VI CONTENTS
11 BIOPROCESS INTENSIFICATION OF BEER FERMENTATION USING IMMOBILISED
CELLS
........................................................................
303
PIETER J. VERBELEN, VIKTOR A. NEDOVI C ´ , VERICA MANOJLOVI C ´ ,
FREDDY R. DELVAUX, IDA LASKO*EK-C *UKALOVI C ´ , BRANKO BUGARSKI, AND
RONNIE WILLAERT
12 IMMOBILIZATION OF MICROBIAL CELLS FOR ALCOHOLIC AND MALOLACTIC
FERMENTATION OF WINE AND CIDER ............................... 327
YIANNIS KOURKOUTAS, VERICA MANOJLOVI C ´ , AND VIKTOR A. NEDOVI C ´
13 IMMOBILIZATION OF CELLS AND ENZYMES FOR FERMENTED DAIRY OR MEAT
PRODUCTS
.........................................................................
345
CLAUDE P. CHAMPAGNE, BYONG H. LEE, AND LINDA SAUCIER
14 ENCAPSULATES FOR FOOD BIOCONVERSIONS AND METABOLITE PRODUCTION
.................................................................... 367
VERONIQUE BREGUET, VOJISLAV VOJINOVIC, AND IAN W. MARISON
INDEX
................................................................................................................
391
|
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| indexdate | 2024-07-09T22:45:39Z |
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| isbn | 9781441910073 |
| language | English |
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| spelling | Encapsulation technologies for active food ingredients and food processing Nicolaas Jan Zuidam ... eds. New York, NY Springer 2010 X, 400 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Lebensmittelverarbeitung (DE-588)4167045-0 gnd rswk-swf Verkapselung (DE-588)4388243-2 gnd rswk-swf Lebensmitteltechnologie (DE-588)4034901-9 gnd rswk-swf Zusatzstoff (DE-588)4117735-6 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmitteltechnologie (DE-588)4034901-9 s Lebensmittelverarbeitung (DE-588)4167045-0 s Zusatzstoff (DE-588)4117735-6 s Verkapselung (DE-588)4388243-2 s b DE-604 Zuidam, Nicolaas Jan edt OEBV Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=020601380&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Encapsulation technologies for active food ingredients and food processing Lebensmittelverarbeitung (DE-588)4167045-0 gnd Verkapselung (DE-588)4388243-2 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd Zusatzstoff (DE-588)4117735-6 gnd |
| subject_GND | (DE-588)4167045-0 (DE-588)4388243-2 (DE-588)4034901-9 (DE-588)4117735-6 (DE-588)4143413-4 |
| title | Encapsulation technologies for active food ingredients and food processing |
| title_auth | Encapsulation technologies for active food ingredients and food processing |
| title_exact_search | Encapsulation technologies for active food ingredients and food processing |
| title_full | Encapsulation technologies for active food ingredients and food processing Nicolaas Jan Zuidam ... eds. |
| title_fullStr | Encapsulation technologies for active food ingredients and food processing Nicolaas Jan Zuidam ... eds. |
| title_full_unstemmed | Encapsulation technologies for active food ingredients and food processing Nicolaas Jan Zuidam ... eds. |
| title_short | Encapsulation technologies for active food ingredients and food processing |
| title_sort | encapsulation technologies for active food ingredients and food processing |
| topic | Lebensmittelverarbeitung (DE-588)4167045-0 gnd Verkapselung (DE-588)4388243-2 gnd Lebensmitteltechnologie (DE-588)4034901-9 gnd Zusatzstoff (DE-588)4117735-6 gnd |
| topic_facet | Lebensmittelverarbeitung Verkapselung Lebensmitteltechnologie Zusatzstoff Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=020601380&sequence=000001&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
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