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Handbook on spray drying applications for food industries M.Selvamuthukumaran
Language: English Publication details: Boca Raton CRC Press 2020Description: xiv, 348 p. : illISBN:- 9780815362456
- 664.02 SEL
| Item type | Current library | Call number | Status | Barcode | |
|---|---|---|---|---|---|
Reference
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Anna Centenary Library 6TH FLOOR, B WING | 664.02 SEL (Browse shelf(Opens below)) | Not for loan | 699134 |
Browsing Anna Centenary Library shelves, Shelving location: 6TH FLOOR, B WING Close shelf browser (Hides shelf browser)
| 664.001579 JAM Microbial Hazard Identification In Fresh Fruits and Vegetables | 664.001579 JAM Microbial Hazard Identification In Fresh Fruits and Vegetables | 664.001579 OYA Microbial Food Safety: An Introduction | 664.02 SEL Handbook on spray drying applications for food industries | 664.022 ANG Extracting bioactive compounds for food products : theory and applications | 664.024 ALA Food Biochemistry | 664.024 CHI Fermented foods : biochemistry and biotechnology |
The book discusses the encapsulation of flavors by using the spray drying process providing a comparison with other encapsulation techniques. It reviews the retention of bioactive compounds and the effect of different parameters on bioactive compounds during spray drying of juice. Moreover, the book explains the effect of novel approaches of spray drying on nutrients.
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