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230607 ||| eng |
| 020 |
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|a 9780841224957
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| 050 |
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4 |
|a TX511
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| 100 |
1 |
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|a Huang, Qingrong
|e [editor]
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| 245 |
0 |
0 |
|a Micro/nanoencapsulation of active food ingredients
|c Qingrong Huang, editor, Peter Given, editor, Michael Qian, editor ; sponsored by the ACS Division of Agricultural and Food Chemistry, Inc
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| 260 |
|
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|a Washington, DC
|b American Chemical Society
|c 2009, 2009
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| 300 |
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|a 334 pages
|b illustrations
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| 505 |
0 |
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|a Includes bibliographical references and index
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| 653 |
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|a Lipids / Analysis
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| 653 |
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|a Bread / Analysis
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| 653 |
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|a Bread
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| 653 |
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|a Lecithin / Analysis
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| 653 |
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|a Crystallization
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| 653 |
|
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|a TECHNOLOGY & ENGINEERING / Food Science / Food Packaging & Processing / bisacsh
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| 653 |
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|a Spectrum Analysis
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| 653 |
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|a Food industry and trade / Research
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| 653 |
|
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|a Surface active agents / Analysis
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| 653 |
|
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|a Proteins / Crosslinking
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| 653 |
|
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|a Food / Shelf-life dating
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| 653 |
|
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|a Zein / chemistry
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| 653 |
|
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|a Cake / Analysis
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| 653 |
|
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|a Spectrum analysis
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| 653 |
|
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|a Microencapsulation
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| 653 |
|
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|a Calcium / Analysis
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| 653 |
|
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|a Soybean Proteins / chemistry
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| 653 |
|
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|a Biopolymers / Analysis
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| 653 |
|
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|a Food Storage
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| 653 |
|
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|a Solubility
|
| 653 |
|
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|a Phospholipids / Analysis
|
| 653 |
|
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|a Food / Sensory evaluation
|
| 653 |
|
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|a Drops / Analysis
|
| 653 |
|
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|a Polyphenols / Bioavailability
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| 653 |
|
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|a Biopolymers / chemistry
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| 653 |
|
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|a Food Handling
|
| 653 |
|
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|a Emulsions / Research
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| 653 |
|
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|a Food / Packaging
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| 653 |
|
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|a Polyphenols / Stability
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| 653 |
|
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|a Lecithins / chemistry
|
| 653 |
|
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|a Delayed-Action Preparations / chemical synthesis
|
| 653 |
|
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|a Polyelectrolytes / chemistry
|
| 653 |
|
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|a Polyphenols / chemistry
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| 653 |
|
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|a Taste
|
| 653 |
|
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|a Plant Oils / chemistry
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| 653 |
|
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|a Odorants
|
| 653 |
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|a Animal Feed
|
| 653 |
|
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|a Biopolymers / Fieldwork
|
| 653 |
|
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|a Milk proteins / Analysis
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| 653 |
|
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|a Nanotechnology
|
| 653 |
|
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|a Food / Analysis / Research
|
| 653 |
|
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|a Soy proteins / Analysis
|
| 653 |
|
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|a Proteins in human nutrition
|
| 653 |
|
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|a Milk Proteins / chemistry
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| 653 |
|
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|a Nanotechnology / Analysis
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| 653 |
|
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|a Food / Properties
|
| 653 |
|
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|a Orange oil / Flavor and odor
|
| 653 |
|
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|a Food / Composition
|
| 653 |
|
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|a Food / Odor / Analysis
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| 653 |
|
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|a Surface-Active Agents / chemistry
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| 653 |
|
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|a Functional Food
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| 653 |
|
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|a Controlled release technology
|
| 653 |
|
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|a Food-Processing Industry
|
| 653 |
|
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|a Phospholipids / chemistry
|
| 653 |
|
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|a Lipids / chemistry
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| 653 |
|
|
|a Emulsions / chemistry
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| 653 |
|
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|a Solubilization
|
| 653 |
|
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|a Proteins / Structure
|
| 653 |
|
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|a Dietary Proteins / chemistry
|
| 653 |
|
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|a Functional foods / Research
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| 653 |
|
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|a Spray drying / Research
|
| 700 |
1 |
|
|a Given, Peter
|e [editor]
|
| 700 |
1 |
|
|a Qian, Michael
|e [editor]
|
| 710 |
2 |
|
|a American Chemical Society
|b Division of Agricultural and Food Chemistry
|
| 041 |
0 |
7 |
|a eng
|2 ISO 639-2
|
| 989 |
|
|
|b ACS
|a ACS Symposium Series
|
| 490 |
0 |
|
|a ACS symposium series
|
| 500 |
|
|
|a "This book originated from a symposium titled Micro/Nano-Encapsulation of Active Food Ingredients"--Page xii. - Distributed in print by Oxford University Press
|
| 856 |
4 |
0 |
|u https://pubs.acs.org/doi/book/10.1021/bk-2009-1007
|x Verlag
|3 Volltext
|
| 082 |
0 |
|
|a 664/.09
|