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...

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Detalles Bibliográficos
Autores principales: Pateiro, Mirian, Gómez, Belén, Munekata, Paulo E. S., Barba, Francisco J., Putnik, Predrag, Kovačević, Danijela Bursać, Lorenzo, José M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7999092/
https://www.ncbi.nlm.nih.gov/pubmed/33799855
http://dx.doi.org/10.3390/molecules26061547

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7999092/
https://www.ncbi.nlm.nih.gov/pubmed/33799855
http://dx.doi.org/10.3390/molecules26061547

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