Food hydrocolloids as encapsulating agents in delivery systems. ([2019])

• Record Type: Book
• Further Information: Note: Edited by Adil Gani, F.A. Masoodi, Umar Shah, and Asima Shah.
• Editors: Gani, Adil; Masoodi, F. A; Shah, Umar; Shah, Asima
• Contents: Preface Editors Contributors Chapter 1 Introduction to Food Hydrocolloids BASHARAT YOUSUF, NISAR AHMAD MIR, MAMTA BHARDWAJ, KHALID GUL, AND ALI ABAS WANI Chapter 2 Gum-Based Delivery Systems UMAR SHAH, PRAKHAR CHATUR, HAYDER AL-ALI, MUDASIR AHMAD, ADIL GANI, F. A. MASOODI, AND ASIR GANI Chapter 3 Starch-Based Delivery System UMAR SHAH, PRAKHAR CHATUR, HAYDER AL-ALI, MUDASIR AHMAD, ADIL GANI, ASIR GANI, AND F. A. MASOODI Chapter 4 β-Glucan–Based Delivery System ASIMA SHAH, F. A. MASOODI, ADIL GANI, AND BILAL AHMAD ASHWAR Chapter 5 Protein-Based Delivery Systems SAJAD A. RATHER, F. A. MASOODI, JAHANGIR A. RATHER, REHANA AKHTER, AND TARIQ AHMAD GANAIE Chapter 6 Nanoscale Encapsulation ALIREZA MEHREGAN NIKOO, NUSHIN NIKNIA, NEDA RAHMANIAN, AND TOUSEEF AHMED WANI Index
• Publisher Details: Boca Raton, FL : CRC Press, Taylor & Francis Group
• Publication Date: 2019
• Copyright Date: 2019
• Extent: 1 online resource
• Subjects: 664.06; Hydrocolloids; Food additives; Stabilizing agents; TECHNOLOGY & ENGINEERING / Food Science; TECHNOLOGY / Food Science; Food additives; Hydrocolloids; Stabilizing agents; Electronic books
• Languages: English
• ISBNs: 9780429470585; 0429470584; 9780429894176; 0429894171; 9780429894169; 0429894163; 9780429894152; 0429894155
• Related ISBNs: 9781138600140; 1138600148
• Notes: Note: Includes bibliographical references and index.; Note: Online resource; title from PDF title page (EBSCO, viewed June 11, 2019).
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.