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Jorge Carlos Rui New Polymers for Encapsulation of Nutraceutical Com (Hardback)

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  • (420279)
US $225.10
ApproximatelyRM 946.55
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eBay item number:296418050028
Last updated on May 21, 2024 06:13:04 MYTView all revisionsView all revisions

Item specifics

Condition
Brand New: A new, unread, unused book in perfect condition with no missing or damaged pages. See all condition definitionsopens in a new window or tab
Book Title
New Polymers for Encapsulation of Nutraceutical Compounds
Title
New Polymers for Encapsulation of Nutraceutical Compounds
Contributor
Maira Rubi Segura Campos (Edited by)
EAN
9781119228790
ISBN
9781119228790
Genre
Medicine
Subject
Textiles & Polymers, Food Science, Nutrition, General
Release Date
01/13/2017
Release Year
2017
Country/Region of Manufacture
US
Subject Area
Cooking, Technology & Engineering, Medical
Publication Name
New Polymers for Encapsulation of Nutraceutical Compounds
Publisher
Wiley & Sons, Incorporated, John
Item Length
9.7 in
Publication Year
2017
Type
Textbook
Format
Hardcover
Language
English
Item Height
0.9 in
Author
Maira Rubi Segura Campos
Item Weight
28.9 Oz
Item Width
6.8 in
Number of Pages
352 Pages

About this product

Product Identifiers

Publisher
Wiley & Sons, Incorporated, John
ISBN-10
1119228794
ISBN-13
9781119228790
eBay Product ID (ePID)
235111431

Product Key Features

Number of Pages
352 Pages
Publication Name
New Polymers for Encapsulation of Nutraceutical Compounds
Language
English
Subject
Textiles & Polymers, Food Science, Nutrition, General
Publication Year
2017
Type
Textbook
Author
Maira Rubi Segura Campos
Subject Area
Cooking, Technology & Engineering, Medical
Format
Hardcover

Dimensions

Item Height
0.9 in
Item Weight
28.9 Oz
Item Length
9.7 in
Item Width
6.8 in

Additional Product Features

Intended Audience
Scholarly & Professional
LCCN
2016-037029
Illustrated
Yes
Synopsis
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.
LC Classification Number
QP144.F85N49 2017

Item description from the seller

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Here at Rarewaves we offer a wide range of entertainment items including DVDs, CDs, Video Games & Books. All items are brand new, 100% official, bought direct from the USA supplier.All orders are sent ...
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