- -

MICRO- AND NANOENCAPSULATION VIA ELECTRO-HYDRODYNAMIC PROCESSING OF INTEREST IN FOOD APPLICATIONS

RiuNet: Institutional repository of the Polithecnic University of Valencia

Share/Send to

Cited by

Statistics

MICRO- AND NANOENCAPSULATION VIA ELECTRO-HYDRODYNAMIC PROCESSING OF INTEREST IN FOOD APPLICATIONS

Show full item record

Pérez Masiá, R. (2014). MICRO- AND NANOENCAPSULATION VIA ELECTRO-HYDRODYNAMIC PROCESSING OF INTEREST IN FOOD APPLICATIONS [Tesis doctoral no publicada]. Universitat Politècnica de València. doi:10.4995/Thesis/10251/39341.

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/39341

Files in this item

Item Metadata

Title: MICRO- AND NANOENCAPSULATION VIA ELECTRO-HYDRODYNAMIC PROCESSING OF INTEREST IN FOOD APPLICATIONS
Author:
Director(s): Lagaron Cabello, Jose Maria López Rubio, María de los Desamparados
UPV Unit: Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Read date / Event date:
2014-07-18
Issued date:
Abstract:
Micro- and nanoencapsulation have generated great interest over the last years in multiple fields. Particularly in the food industry, this technology presents potential applications for the development of smart packaging ...[+]
Subjects: Encapsulación , Electrospinning , Envases activos , Alimentación , Materiales de cambio de fase (PCMs)
Copyrigths: Reserva de todos los derechos
DOI: 10.4995/Thesis/10251/39341
Type: Tesis doctoral

This item appears in the following Collection(s)

Show full item record