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...

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書誌詳細

主要な著者:	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
フォーマット:	Artigo
言語:	Inglês
出版事項:	BMC 2024-02-01
シリーズ:	Food Production, Processing and Nutrition
主題:	Encapsulation Bioactive compounds Fruit juices Food packaging Nutraceuticals
オンライン･アクセス:	https://doi.org/10.1186/s43014-023-00190-9
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