Fortified Foods

342 Seiten, Hardcover

Kurzbeschreibung des Verlags

This volume details the newest breakthroughs that are changing how researchers think about fortified foods. Chapters guide readers through nanoemulsions, liposome encapsulation, cutting-edge extrusion processes, and genetic tweaks. Subsequent chapters investigate liposome encapsulation to deliver vitamins, iron biofortification in meat products, and enzymatic hydrolysis to enhance protein in dairy alternatives. Written in the format of the Methods and Protocols in Food Science  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,  Fortified Foods aims to highlight the scientific basis that backs each strategy, while also tackling the real-world hurdles of large-scale implementation.

• Reihe: Methods and Protocols in Food Science
• Themen: Technologie, Ingenieurswissenschaft, Landwirtschaft, Industrieprozesse Industrielle Chemie und Fertigungstechnologien Industrielle Chemie und Chemietechnologie Lebensmittel- und Getränketechnologie
• ISBN: 9781071643457
• Sprache: Englisch
• Erscheinungsdatum: 29.12.2024
• Größe: 25.4 x 17.8 cm
• Verlag: Springer US
• Herausgegeben von: Tanmay Sarkar