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100301s2010 xxu| s |||| 0|eng d |
| 020 |
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|a 9781441910080
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| 024 |
7 |
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|a 10.1007/978-1-4419-1008-0
|2 doi
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| 040 |
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|a Sistema de Bibliotecas del Tecnológico de Costa Rica
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| 245 |
1 |
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|a Encapsulation Technologies for Active Food Ingredients and Food Processing /
|c edited by N.J. Zuidam, Viktor Nedovic.
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| 250 |
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|a 1st ed. 2010.
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| 260 |
# |
# |
|a New York, NY :
|b Springer New York :
|b Imprint: Springer,
|c 2010.
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| 300 |
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|a XII, 400 p. :
|b online resource.
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| 336 |
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|a text
|b txt
|2 rdacontent
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| 337 |
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|a computer
|b c
|2 rdamedia
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| 338 |
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|a online resource
|b cr
|2 rdacarrier
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| 505 |
0 |
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|a Overview of Microencapsulates for Use in Food Products or Processes and Methods to Make Them -- Materials for Encapsulation -- Characterization Methods of Encapsulates -- Encapsulation of Aroma -- Microencapsulation of Fish Oil -- Encapsulation of Iron and Other Micronutrients for Food Fortification -- Encapsulation of Carotenoids -- Encapsulation of Enzymes and Peptides -- Encapsulation of Probiotics for use in Food Products -- Bioprocess Intensification of Beer Fermentation Using Immobilised Cells -- Immobilization of Microbial Cells for Alcoholic and Malolactic Fermentation of Wine and Cider -- Immobilization of Cells and Enzymes for Fermented Dairy or Meat Products -- Encapsulates for Food Bioconversions and Metabolite Production.
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| 650 |
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|a Food-Biotechnology.
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| 650 |
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0 |
|a Biotechnology.
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| 650 |
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0 |
|a Chemistry.
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| 650 |
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0 |
|a Biochemical engineering.
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| 650 |
1 |
4 |
|a Food Science.
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| 650 |
2 |
4 |
|a Biotechnology.
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| 650 |
2 |
4 |
|a Chemistry/Food Science, general.
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| 650 |
2 |
4 |
|a Biochemical Engineering.
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| 700 |
1 |
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|a Zuidam, N.J.
|e editor.
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| 700 |
1 |
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|a Nedovic, Viktor.
|e editor.
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| 710 |
2 |
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|a SpringerLink (Online service)
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| 773 |
0 |
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|t Springer eBooks
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| 900 |
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|a Libro descargado a ALEPH en bloque (proveniente de proveedor)
|