A comprehensive overview on the micro- and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids

Critical Reviews in Food Science and Nutrition

Volumn 58, Issue 1, 2018, Pages 1-36

  Soukoulis, Christos ^a   Bohn, Torsten ^a,b  

^a LUXEMBOURG INSTITUTE OF SCIENCE AND TECHNOLOGY   (Luxembourg)

^b LUXEMBOURG INSTITUTE OF HEALTH   (Luxembourg)

Author keywords

bioaccessibility; Bioactive compounds; controlled release; functional food; storage stability; structural design

Indexed keywords

BIOCHEMISTRY; FOOD PRODUCTS; FOOD STORAGE; FREE RADICALS; FUNCTIONAL FOOD; PIGMENTS; SOLUBILITY; STRUCTURAL DESIGN;

BIOACCESSIBILITY; BIOACTIVE COMPOUNDS; CONTROLLED RELEASE; ENVIRONMENTAL CONDITIONS; FRUITS AND VEGETABLES; OXIDATIVE DEGRADATION; PHYSICOCHEMICAL PROCESS; STORAGE STABILITY;

CHEMICAL STABILITY;

CAROTENOID; LIPID;

BIOAVAILABILITY; CHEMICAL PHENOMENA; CHEMISTRY; DIGESTION; DRUG FORMULATION; DRUG STABILITY; FRUIT; HUMAN; MICROCAPSULE; MICROTECHNOLOGY; NANOTECHNOLOGY; OXIDATION REDUCTION REACTION; PHARMACEUTICS; PROCEDURES; SOLUBILITY; VEGETABLE;

BIOLOGICAL AVAILABILITY; CAPSULES; CAROTENOIDS; CHEMICAL PHENOMENA; DIGESTION; DRUG COMPOUNDING; DRUG STABILITY; FRUIT; HUMANS; LIPIDS; MICROTECHNOLOGY; NANOTECHNOLOGY; OXIDATION-REDUCTION; SOLUBILITY; TECHNOLOGY, PHARMACEUTICAL; VEGETABLES;

EID: 85021838943     PISSN: 10408398     EISSN: 15497852     Source Type: Journal    
DOI: 10.1080/10408398.2014.971353     Document Type: Article

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