Potential applications of multiple emulsions in the development of healthy and functional foods

Food Research International

Volumn 52, Issue 1, 2013, Pages 64-74

  Jiménez Colmenero, Francisco ^a  

^a INSTITUTE OF FOOD SCIENCE   (Spain)

Author keywords

Bioactive compounds; Encapsulation; Functional foods; Improving fat content; Multiple emulsions; Sodium reduction

Indexed keywords

BIOACTIVE COMPOUNDS; FAT CONTENTS; FUNCTIONAL FOODS; MULTIPLE EMULSIONS; SODIUM REDUCTIONS;

AMINO ACIDS; EMULSIFICATION; EMULSIONS; ENCAPSULATION; FATTY ACIDS; NUTRITION; SODIUM; TUNGSTEN COMPOUNDS;

OILS AND FATS;

EID: 84875795783     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2013.02.040     Document Type: Review

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