Spray Drying Techniques for Food Ingredient Encapsulation

by Padma Ishwarya and C. Anandharamakris

Spray drying is a well-established method for transforming liquid materials into dry powder form. Widely used in the food and pharmaceutical industries, this technology produces high quality powders with low moisture content, resulting in a wide range of shelf stable food and other biologically significant products. Encapsulation technology for bioactive compounds has gained momentum in the last few decades and a series of valuable food compounds,...

• Format: Hardcover
• Language: English
• ISBN: 1118864190
• ISBN13: 9781118864197
• Release Date: October 2015
• Publisher: Wiley-Blackwell
• Length: 312 Pages
• Weight: 1.70 lbs.
• Dimensions: 0.8" x 6.7" x 9.7"