| Description |
1 online resource : color illustrations |
| Contents |
Chapter 1: Properties of cyclodextrins and their applications in food processing -- Chapter 2: Solid encapsulation method: ethylene gas encapsulation into amorphous alpha-cyclodextrin powder -- Chapter 3: Encapsulation of gases -- Chapter 4: Encapsulation of flavours -- Chapter 5: Encapsulation of colour and pigments -- Chapter 6: Encapsulation of polyphenols (plant bioactive compounds) -- Chapter 7: Encapsulation of essential oils -- Chapter 8: Encapsulation of lipids -- Chapter 9: Encapsulation of nutraceuticals, vitamins -- Chapter 10: Encapsulation of antimicrobial compounds -- Chapter 11: Encapsulation for packaging -- Chapter 12: Encapsulation for masking off-flavour and off-tasting in food production -- Chapter 13: Alpha-cyclodextrin functions as a dietary fiber -- Chapter 14: Complexation of ingredients in foods by alpha-cyclodextrin to improve their functions -- Chapter 15: Fruits package with 1-methylcylopropene included alpha-cyclodextrin -- Chapter 16: Encapsulation of fruit ripening controlling compounds |
| Notes |
Includes index |
|
Online resource; title from PDF title page (SpringerLink, viewed October 19, 2021) |
| Subject |
Cyclodextrins.
|
|
Food -- Packaging.
|
|
Cyclodextrins
|
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Cyclodextrins
|
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Food -- Packaging
|
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Biotecnologia alimentària.
|
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Tecnologia dels aliments.
|
| Form |
Electronic book
|
| Author |
Ho, Thao M., editor
|
|
Yoshii, Hidefumi, editor
|
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Terao, Keiji, editor
|
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Bhandari, Bhesh, editor
|
| ISBN |
9783030800567 |
|
3030800563 |
|
