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Title Encapsulation and controlled release of food ingredients / Sara J. Risch, editor, Gary A. Reineccius, editor
Published Washington, DC : American Chemical Society, 1995


Location Call no. Vol. Availability
 MELB  664.092 Ris/Eac  AVAILABLE
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.
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)