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U. Pothakamury ; G. Barbosa Canovas | 1995This article first describes the variety of controlled-release mechanisms available, then gives some food industry applications, focusing especially on alternative approaches to microencapsulation, the most commonly used controlled-release syste[...]
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G. Barbosa Canovas ; A. Fontana ; S. Schmidt ; T. Labuza | Oxford, Royaume-Uni : Blackwell publishing | 2007This one-of-a-kind reference test brings together an international group of food scientists, chemists and engineers to present a broad but thorough coverage of water activity. Topics have been selected to provide a thorough understanding of the [...]
