Methods for the nanoencapsulation of β-carotene in the food sector

Trends in Food Science and Technology

Volumn 32, Issue 2, 2013, Pages 73-83

  Gutiérrez, Francisco J ^a   Albillos, Silvia M ^b   Casas Sanz, Elvira ^c   Cruz, Ziortza ^d   García Estrada, Carlos ^b   García Guerra, Ana ^b   García Reverter, José ^c   García Suárez, Miguel ^c   Gatón, Paloma ^a   González Ferrero, Carolina ^e   Olabarrieta, Idoia ^d   Olasagasti, Maider ^d   Rainieri, Sandra ^d   Rivera Patiño, Daniel ^c   Rojo, Ruth ^a   Romo Hualde, Ana ^e   Sáiz Abajo, María José ^e   Mussons, María Luisa ^a  

^a Centro de Automatizacion Robotica y Tecnologias de La Informacion y de La Fabricacion   (Spain)

^b Institute of Biotechnology INBIOTEC Parque Científico de León   (Spain)

^c Centro Tecnologico Ainia   (Spain)

^d MARINE RESEARCH DIVISION   (Spain)

^e CNTA Centro Nacional de Tecnología y Seguridad Alimentaria   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

FOOD SECTOR; HIGH PRESSURE HOMOGENIZATION; LABILE COMPOUNDS; NANO-ENCAPSULATION; ORGANIC PIGMENTS;

EFFLUENT TREATMENT; SUPERCRITICAL FLUIDS;

SAFETY TESTING;

EID: 84881556668     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2013.05.007     Document Type: Review

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