Encapsulation Technologies for Active Food Ingredients and Food Processing

Edited by two leading experts, this is a valuable reference for those working on food processing using immobilized cells or enzymes, and on delivery of food compounds via encapsulation. The emphasis is on strategy, since encapsulation technologies may change. Read More

Edited by two leading experts, this is a valuable reference for those working on food processing using immobilized cells or enzymes, and on delivery of food compounds via encapsulation. The emphasis is on strategy, since encapsulation technologies may change. Read Less

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  	This is a digital edition of this title. Rent eBook (5 Options) 30 Day Rental: $47.70 (Expires Jun 23, 2025) 60 Day Rental: $63.60 (Expires Jul 23, 2025) 90 Day Rental: $79.50 (Expires Aug 22, 2025) 120 Day Rental: $95.40 (Expires Sep 21, 2025) 180 Day Rental: $103.35 (Expires Nov 20, 2025) Buy eBook Lifetime Access: $159.00 Title: Encapsulation Technologies for Active Food Ingredients and Food Processing by N. J. Zuidam; Viktor Nedovic Publisher: Springer Nature Print ISBN: 9781441910073, 1441910077 eText ISBN: 9781441910080 Edition: 2009 1st edition Format: EPUB eBook	$47.70 Rent eBook This is a digital eBook Nothing will be shipped to you Works with web browsers and the VitalSource app on all Windows, Mac, Chromebook, Kindle Fire, iOS, and Android devices Most eBooks are returnable within 14 days of purchase Questions? See our eBook FAQ