Innovative technologies for encapsulation of Mediterranean plants extracts

Trends in Food Science and Technology

Volumn 69, Issue , 2017, Pages 1-12

  Vinceković, Marko ^a   Viskić, Marko ^a   Jurić, Slaven ^a   Giacometti, Jasminka ^b   Bursać Kovačević, Danijela ^c   Putnik, Predrag ^c   Donsì, Francesco ^d,e   Barba, Francisco J ^f   Režek Jambrak, Anet ^c  

^a UNIVERSITY OF ZAGREB   (Croatia)

^b University of Rijeka   (Croatia)

^c UNIVERSITY OF ZAGREB   (Croatia)

^d UNIVERSITY OF SALERNO   (Italy)

^e ProdAl Scarl   (Italy)

^f UNIVERSITY OF VALENCIA   (Spain)

Author keywords

Bioactive compounds; Encapsulation; Essential oils; Mediterranean herbs; Plant extract; Volatile compounds

Indexed keywords

ANTIOXIDANTS; ENCAPSULATION; ESSENTIAL OILS; FOOD PROCESSING; FUNCTIONAL FOOD; INNOVATION; OILS AND FATS; OPERATING COSTS; PLANTS (BOTANY); VOLATILE ORGANIC COMPOUNDS;

ANTIMICROBIAL AND ANTIOXIDANT ACTIVITIES; BIOACTIVE COMPOUNDS; ENCAPSULATION TECHNOLOGY; INNOVATIVE STRATEGIES; INNOVATIVE TECHNOLOGY; MEDITERRANEAN HERBS; NON-CONVENTIONAL METHODS; VOLATILE COMPOUNDS;

PLANT EXTRACTS;

EID: 85028613202     PISSN: 09242244     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.tifs.2017.08.001     Document Type: Review

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