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Encapsulation in Food Processing and Fermentation

Encapsulation in Food Processing and Fermentation

Buch (broschiert)96.00 CHF
lieferbar in ca. 10-20 Arbeitstagen

Inhalt

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.

Bibliografische Angaben

Oktober 2024, 368 Seiten, Food Biology Series, Englisch
Taylor and Francis
978-1-032-16026-9

Inhaltsverzeichnis

Schlagworte

Weitere Titel der Reihe: Food Biology Series

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Pandemics and Innovative Food Systems
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Authenticity of Foods of Plant Origin
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Bioactive compounds in Fermented Foods
Health Aspects
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Pandemics and Innovative Food Systems
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Mycotoxins in Food and Beverages
Innovations and Advances Part I
Taylor and Francis, 2023
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Mycotoxins in Food and Beverages
Innovations and Advances, Part II
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Winemaking
Basics and Applied Aspects
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Encapsulation in Food Processing and Fermentation
Taylor and Francis, 2022
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Bioactive compounds in Fermented Foods
Health Aspects
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Bread and Its Fortification
Nutrition and Health Benefits
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Mycotoxins in Food and Beverages
Innovations and Advances, Part II
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Seafood Safety and Quality
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