Food Hydrocolloids as Encapsulating Agents in Delivery Systems

1st Edition

Adil Gani, F.A. Masoodi, Umar Shah

CRC Press
July 1, 2019 Forthcoming
Reference - 280 Pages - 13 B/W Illustrations
ISBN 9781138600140 - CAT# K387851

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This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients, covering such hydrocolloids as starches, gums, beta-glucan, and protein. The challenges of poor controlled rate of hydration, thickness, decrease in viscosity upon storage and susceptibility to microbial contamination are addressed.