Fortified Foods (Methods and Protocols in Food Science)
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- Synopsis
- 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.
- Copyright:
- 2025
Book Details
- Book Quality:
- Publisher Quality
- ISBN-13:
- 9781071643464
- Related ISBNs:
- 9781071643457
- Publisher:
- Springer US
- Date of Addition:
- 01/07/25
- Copyrighted By:
- Springer Science+Business Media, LLC, part of Springer Nature
- Adult content:
- No
- Language:
- English
- Has Image Descriptions:
- No
- Categories:
- Nonfiction, Technology
- Submitted By:
- Bookshare Staff
- Usage Restrictions:
- This is a copyrighted book.
- Edited by:
- Tanmay Sarkar