Microencapsulation for the improved delivery of bioactive compounds into foods

Current Opinion in Biotechnology

Volumn 18, Issue 2, 2007, Pages 184-190

  Champagne, Claude P ^a   Fustier, Patrick ^a  

^a AGRICULTURE AND AGRI FOOD CANADA   (Canada)

Author keywords

[No Author keywords available]

Indexed keywords

BIOACTIVITY; ENCAPSULATION; FATTY ACIDS; HEALTH CARE; MINERALS; VITAMINS;

BIOACTIVE INGREDIENTS; CO-ENCAPSULATION METHODOLOGIES; FOOD INDUSTRY; MICROENCAPSULATION;

FOOD PRODUCTS;

ANTIOXIDANT; FATTY ACID; LYCOPENE; MINERAL; PHYTOSTEROL; PROBIOTIC AGENT; VITAMIN; XANTHOPHYLL;

CELL SUSPENSION; FOOD BIOTECHNOLOGY; FOOD COATING; FOOD COMPOSITION; FOOD INDUSTRY; FOOD PROCESSING; GASTROINTESTINAL TRACT; GASTROINTESTINAL TRACT FUNCTION; MATERIAL COATING; METHODOLOGY; MICROENCAPSULATION; PARTICLE SIZE; PRIORITY JOURNAL; PRODUCT DEVELOPMENT; REVIEW; SPRAY DRYING; TASTE;

ADMINISTRATION, ORAL; BIOLOGICAL FACTORS; CAPSULES; DIETARY SUPPLEMENTS; DRUG COMPOUNDING; DRUG DELIVERY SYSTEMS; FOOD TECHNOLOGY; PROBIOTICS; VITAMINS;

EID: 34147144198     PISSN: 09581669     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.copbio.2007.03.001     Document Type: Review

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