Microencapsulation using biopolymers as an alternative to produce food enhanced with phytosterols and omega-3 fatty acids: A review

Food Hydrocolloids

Volumn 61, Issue , 2016, Pages 442-457

  Comunian, Talita A ^a   Favaro Trindade, Carmen S ^a  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

Author keywords

Complex coacervation; Complexation; Cyclodextrin; Encapsulation; Ionic gelation; Spray drying

Indexed keywords

BIOPOLYMERS; CROSSLINKING; HEALTH RISKS; MATERIALS HANDLING; MICROENCAPSULATION; POLYUNSATURATED FATTY ACIDS; SPRAY DRYING;

% REDUCTIONS; BIOACTIVE COMPOUNDS; CHOLESTEROL LEVELS; COMPLEX COACERVATION; FOOD INDUSTRIES; HEALTH BENEFITS; IONIC GELATIONS; OMEGA-3-FATTY ACIDS; SPRAY-DRYING; TRIGLYCERIDE LEVELS;

BIOMOLECULES;

EID: 84973349150     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2016.06.003     Document Type: Review

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