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Nanoencapsulation of Promising Bioactive Compounds to Improve Their Absorption, Stability, Functionality and the Appearance of the Final Food Products
The design of functional foods has grown recently as an answer to rising consumers’ concerns and demands for natural, nutritional and healthy food products. Nanoencapsulation is a technique based on enclosing a bioactive compound (BAC) in liquid, solid or gaseous states within a matrix or inert mate...
में बचाया:
| में प्रकाशित: | Molecules |
|---|---|
| मुख्य लेखकों: | , , , , , , |
| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
MDPI
2021
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| विषय: | |
| ऑनलाइन पहुंच: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7999092/ https://ncbi.nlm.nih.gov/pubmed/33799855 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/molecules26061547 |
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