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Functionality of Cyclodextrins in Encapsulation for Food Applications

Thao M. Ho; Hidefumi Yoshii; Keiji Terao; Bhesh R. Bhandari

978-3-030-80056-7

2021
Edition 1
- Provides to the market the only edited book that covers on functionality of cyclodextrin powder in encapsulation for food applications
- Presents essential information on technologies to encapsulate active components using cyclodextrin powders, and characteristics and applications in food production of formed complexes
- Covers a broad range of applications of cyclodextrin in encapsulation of guest molecules, including: gases, flavors, colors, pigments, polyphenols (plant bioactive compounds), essential oils, lipids (cholesterol and polyunsaturated fatty acids), vitamins, fruit ripening controlling compounds, and antifungal and antimicrobial compounds
€280 €252
10% OFF

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