Novel Technologies Based on Supercritical Fluids for the Encapsulation of Food Grade Bioactive Compounds

In recent years, the demand for nutritive, functional and healthy foods has increased. This trend has induced the food industry to investigate novel technologies able to produce ingredients with enhanced functional and physicochemical properties. Among these technologies, one of the most promising i...

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Detalles Bibliográficos
Autores principales: Klettenhammer, Stefan, Ferrentino, Giovanna, Morozova, Ksenia, Scampicchio, Matteo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601192/
https://www.ncbi.nlm.nih.gov/pubmed/33023107
http://dx.doi.org/10.3390/foods9101395

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7601192/
https://www.ncbi.nlm.nih.gov/pubmed/33023107
http://dx.doi.org/10.3390/foods9101395

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