| Description |
vii, 214 pages : illustrations ; 24 cm |
| Series |
ACS symposium series, 0097-6156 ; 590 |
|
ACS symposium series ; 590
|
| Contents |
1. Encapsulation: Overview of Uses and Techniques / Sara J. Risch -- 2. Controlled Release Techniques in the Food Industry / Gary A. Reineccius -- 3. Encapsulation of Food Ingredients: A Review of Available Technology, Focusing on Hydrocolloids / Alan H. King -- 4. Modified Starch, Maltodextrin, and Corn Syrup Solids as Wall Materials for Food Encapsulation |
| Notes |
"Developed from a symposium sponsored by the Division of Agricultural and Food Chemistry at the 206th national meeting of the American Chemical Society, Chicago, Illinois, August 22-27, 1993." |
| Bibliography |
Includes bibliographical references and indexes |
| Notes |
Also available via the World Wide Web |
|
System requirements: Internet connectivity, World Wide Web browser, and Adobe Acrobat |
| Subject |
Controlled release preparations -- Congresses.
|
|
Controlled release preparations.
|
|
Food -- Packaging -- Congresses.
|
|
Food -- Packaging.
|
|
Microencapsulation -- Congresses.
|
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Microencapsulation.
|
| Genre/Form |
Conference papers and proceedings.
|
| Author |
Reineccius, Gary.
|
|
Risch, Sara J., 1958-
|
|
American Chemical Society. Division of Agricultural and Food Chemistry.
|
| LC no. |
95002512 |
| ISBN |
0841231648 (acid-free, recycled paper) |
|
