Spray Drying Techniques for Food Ingredient Encapsulation |
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| Author:
| Anandharamakrishnan, C.
Ishwarya S., Padma |
| Series title: | Institute of Food Technologists Ser. |
| ISBN: | 978-1-118-86419-7 |
| Publication Date: | Oct 2015 |
| Publisher: | John Wiley & Sons, Incorporated
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| Imprint: | Wiley-Blackwell |
| Book Format: | Hardback |
| List Price: | AUD $363.95 |
Book Description:
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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.
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.