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Here is a new book that offers complete coverage of the most current research in flavor encapsulation. Covers processes such as extrusion, coacervatio...
Reviews the major methods used to encapsulate food ingredients, including spray drying, spray chilling and cooling, fluidized bed coating, liposome en...
Testing Methods and Applications
No longer just passive containers, food packaging now serves to extend shelf life, improve the quality of the products, and even substitute for cookwa...
Flavor Chemistry and Antioxidant Properties
Characterisation, extraction and intensity of flavours are discussed, flavour components and antioxidant properties of specific spices are identified,...
Industrial and Academic Research
This book presents the first collaboration between the ACS's Division of Agriculture and Food Chemistry and the Institute of Food Technologists. The l...
Once simply a convenient container to hold and carry food, packaging has now become an integral part of the food chain. This new volume provides the m...
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