Revolutionizing fruit juice: exploring encapsulation techniques for bioactive compounds and their impact on nutrition, flavour and shelf life

Abstract Bioactive compounds in food and beverages, including fruit juices, are susceptible to degradation or oxidation during processing and storage. This vulnerability can lead to a reduction in nutritional value and overall quality of the products. The objective of this research is to explore the...

Olles dieđut

Bibliográfalaš dieđut

Váldodahkkit:	Carolina Gómez-Gaete, Javier Avendaño-Godoy, Danilo Escobar-Avello, Víctor H. Campos-Requena, Cristian Rogel-Castillo, Leticia M. Estevinho, Miquel Martorell, Javad Sharifi-Rad, Daniela Calina
Materiálatiipa:	Artigo
Giella:	Inglês
Almmustuhtton:	BMC 2024-02-01
Ráidu:	Food Production, Processing and Nutrition
Fáttát:	Encapsulation Bioactive compounds Fruit juices Food packaging Nutraceuticals
Liŋkkat:	https://doi.org/10.1186/s43014-023-00190-9
Fáddágilkorat:	Lasit fáddágilkoriid Eai fáddágilkorat, Lasit vuosttaš fáddágilkora!