This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It details the challenges of poorly-controlled rate of hydration, thickness, decrease in viscosity upon storage, and susceptibility to microbial contamination. Food Hydro…
This book addresses the use of food hydrocolloids as agents for encapsulating biological active ingredients. It details the challenges of poorly-controlled rate of hydration, thickness, decrease in viscosity upon storage, and susceptibility to microbial contamination. Food Hydro…
Gums are water soluble polymers that serve as invaluable ingredients in a myriad of food applications. Gums have been extensively used in the beverage industry. Although, beverage systems are unique and do not follow the same rheological behavior as semi-solid systems. Thus, thr…