Basic Protocols in Encapsulation of Food Ingredients
Gomez-zavaglia, Andrea (EDT)
ISBN 10: 1071641476 ISBN 13: 9781071641477
Editorial: Humana, 2024
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Descripción
Descripción:
N° de ref. del artículo 49257388-n
Sinopsis:
This second volume, details circular economy, innovative materials and techniques, and Omics’ techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of the defined nuclei. Chapters will provide sufficient guidance into encapsulation techniques and into the basic understanding of what is needed in terms of tools, materials and supplies to implement innovative approaches in Food Science and Technology. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.
Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients, Second Edition aims to provide well-established protocols and procedures largely used by both academics and industrials.
De la contraportada:
This second volume, details circular economy, innovative materials and techniques, and Omics' techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of the defined nuclei. Chapters will provide sufficient guidance into encapsulation techniques and into the basic understanding of what is needed in terms of tools, materials and supplies to implement innovative approaches in Food Science and Technology. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.
Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients aims to provide well-established protocols and procedures largely used by both academics and industrials.
"Sobre este título" puede pertenecer a otra edición de este libro.
Detalles bibliográficos
Título: Basic Protocols in Encapsulation of Food ...
Editorial: Humana
Año de publicación: 2024
Encuadernación: Encuadernación de tapa dura
Condición: New
Edición: 2ª Edición
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Basic Protocols in Encapsulation of Food Ingredients
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Buch. Condición: Neu. Basic Protocols in Encapsulation of Food Ingredients | Andrea Gomez-Zavaglia | Buch | xii | Englisch | 2024 | Springer US | EAN 9781071641477 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu Print on Demand. Nº de ref. del artículo: 129690640
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Basic Protocols in Encapsulation of Food Ingredients (Hardcover)
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Springer-Verlag New York Inc., New York, NY, 2024
ISBN 10: 1071641476
ISBN 13: 9781071641477
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Hardcover. Condición: new. Hardcover. This second volume, details circular economy, innovative materials and techniques, and Omics' techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of the defined nuclei. Chapters will provide sufficient guidance into encapsulation techniques and into the basic understanding of what is needed in terms of tools, materials and supplies to implement innovative approaches in Food Science and Technology. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients, Second Edition aims to provide well-established protocols and procedures largely used by both academics and industrials. Shipping may be from our UK warehouse or from our Australian or US warehouses, depending on stock availability. Nº de ref. del artículo: 9781071641477
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Basic Protocols in Encapsulation of Food Ingredients
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ISBN 10: 1071641476
ISBN 13: 9781071641477
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Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -This second volume, details circular economy, innovative materials and techniques, and Omics' techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of the defined nuclei. Chapters will provide sufficient guidance into encapsulation techniques and into the basic understanding of what is needed in terms of tools, materials and supplies to implement innovative approaches in Food Science and Technology. Written in the format of theMethods and Protocols in Food Science(MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.Authoritative and cutting-edge,Basic Protocols in Encapsulation of Food Ingredients, Second Editionaims to provide well-established protocols and procedures largely used by both academics and industrials. 180 pp. Englisch. Nº de ref. del artículo: 9781071641477
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Basic Protocols in Encapsulation of Food Ingredients
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ISBN 10: 1071641476
ISBN 13: 9781071641477
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Buch. Condición: Neu. Neuware -This second volume, details circular economy, innovative materials and techniques, and Omics' techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of the defined nuclei. Chapters will provide sufficient guidance into encapsulation techniques and into the basic understanding of what is needed in terms of tools, materials and supplies to implement innovative approaches in Food Science and Technology. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients, Second Edition aims to provide well-established protocols and procedures largely used by both academics and industrials.Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg 180 pp. Englisch. Nº de ref. del artículo: 9781071641477
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Basic Protocols in Encapsulation of Food Ingredients
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ISBN 10: 1071641476
ISBN 13: 9781071641477
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Buch. Condición: Neu. Druck auf Anfrage Neuware - Printed after ordering - This second volume, details circular economy, innovative materials and techniques, and Omics' techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of the defined nuclei. Chapters will provide sufficient guidance into encapsulation techniques and into the basic understanding of what is needed in terms of tools, materials and supplies to implement innovative approaches in Food Science and Technology. Written in the format of theMethods and Protocols in Food Science(MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.Authoritative and cutting-edge,Basic Protocols in Encapsulation of Food Ingredients, Second Editionaims to provide well-established protocols and procedures largely used by both academics and industrials. Nº de ref. del artículo: 9781071641477
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Basic Protocols in Encapsulation of Food Ingredients (Methods and Protocols in Food Science)
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Basic Protocols in Encapsulation of Food Ingredients (Hardcover)
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Springer-Verlag New York Inc., New York, NY, 2024
ISBN 10: 1071641476
ISBN 13: 9781071641477
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Hardcover. Condición: new. Hardcover. This second volume, details circular economy, innovative materials and techniques, and Omics' techniques to understand the mechanisms and pathways explaining the encapsulation and delivery of the defined nuclei. Chapters will provide sufficient guidance into encapsulation techniques and into the basic understanding of what is needed in terms of tools, materials and supplies to implement innovative approaches in Food Science and Technology. Written in the format of the Methods and Protocols in Food Science (MeFS) series, the chapters include an introduction to the respective topic, list necessary materials and reagents, detail well-established and validated methods for readily reproducible laboratory protocols and contain notes on how to avoid or solve typical problems.Authoritative and cutting-edge, Basic Protocols in Encapsulation of Food Ingredients, Second Edition aims to provide well-established protocols and procedures largely used by both academics and industrials. Shipping may be from multiple locations in the US or from the UK, depending on stock availability. Nº de ref. del artículo: 9781071641477
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Basic Protocols in Encapsulation of Food Ingredients (Methods and Protocols in Food Science)
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