Natural phytochemicals and probiotics as bioactive ingredients for functional foods: Extraction, biochemistry and protected-delivery technologies

Trends in Food Science and Technology

Volumn 50, Issue , 2016, Pages 144-158

  Vieira da Silva, Beatriz ^a   Barreira, João C M ^a,b   Oliveira, M Beatriz P P ^a  

^a UNIVERSITY OF PORTO   (Portugal)

^b INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

Author keywords

Bioactive compounds; Encapsulation methodologies; Extraction techniques; Functional foods

Indexed keywords

BIOACTIVITY; BIOCHEMISTRY; EFFLUENT TREATMENT; EMULSIFICATION; EXTRACTION; FUNCTIONAL FOOD; PHYSIOLOGY; SOLVENTS; SUPERCRITICAL FLUID EXTRACTION; SUPERCRITICAL FLUIDS;

ACCELERATED SOLVENT EXTRACTION; BIOACTIVE COMPOUNDS; EMULSIFICATION-SOLVENT EVAPORATIONS; EXTRACTION TECHNIQUES; FOOD SCIENCE AND TECHNOLOGY; INCLUSION COMPLEXATION; TEMPERATURE AND PRESSURES; ULTRASOUND-ASSISTED EXTRACTION;

SOLVENT EXTRACTION;

EID: 84960501711     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2015.12.007     Document Type: Review

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