Spray Drying Techniques for Food Ingredient Encapsulation An IFT Press Book

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, namely flavours, carotenoids and microbial cells have been successfully encapsulated using spray drying.

  • C. Anandharamakrishnan, Padma Ishwarya S.
  • ISBN: 978-1-118-86419-7
  • Hardcover
  • 312 pages
  • October, Wiley

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Spray Drying Techniques for Food Ingredient Encapsulation


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