Trends in Encapsulation Technologies for Delivery of Food Bioactive Compounds

Food Engineering Reviews

Volumn 7, Issue 4, 2014, Pages 452-490

  Đorđević, Verica ^a   Balanč, Bojana ^a   Belščak Cvitanović, Ana ^b   Lević, Steva ^a   Trifković, Kata ^a   Kalušević, Ana ^a   Kostić, Ivana ^a   Komes, Draženka ^b   Bugarski, Branko ^a   Nedović, Viktor ^a  

^a UNIVERSITY OF BELGRADE   (Serbia)

^b UNIVERSITY OF ZAGREB   (Croatia)

Author keywords

Antioxidants; Bioactive compounds; Encapsulation; Functional food

Indexed keywords

ANTIOXIDANTS; CATALYST ACTIVITY; DRYING OILS; EMULSIFICATION; ENCAPSULATION; ESSENTIAL OILS; FLAVONOIDS; FLAVOR COMPOUNDS; FLUIDIZATION; FLUIDIZED BEDS; FOOD ADDITIVES; FOOD PRODUCTS; GELS; LIPOSOMES; MICROEMULSIONS; MICROENCAPSULATION; OIL SHALE; PLANT EXTRACTS;

BIOACTIVE COMPOUNDS; EMERGING TECHNOLOGIES; ENCAPSULATION TECHNOLOGY; FLUIDIZED BED TECHNOLOGY; FUNCTIONAL FOOD PRODUCTS; FUNCTIONAL FOODS; MANUFACTURING PROTOCOL; SYNERGISTIC ANTIOXIDANT EFFECTS;

OILS AND FATS;

EID: 84946488009     PISSN: 18667910     EISSN: 18667929     Source Type: Journal    
DOI: 10.1007/s12393-014-9106-7     Document Type: Review

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