期刊
JOURNAL OF FOOD SCIENCE
卷 82, 期 6, 页码 1291-1301出版社
WILEY
DOI: 10.1111/1750-3841.13727
关键词
bioactive compounds; encapsulation; juices; probiotics
The production of value-added and/or functional juices has increased significantly in recent years, following an increased consumer demand to promote health and/or prevent disease through diet and nutrition. Micro and nano-encapsulation are promising technologies to protect and deliver sensitive compounds, allowing a controlled release in the target sites. This paper offers an overview of current applications, limits and challenges of encapsulation technologies in the production of fruit and vegetable juices, with a particular emphasis on products derived from different botanical sources.
作者
我是这篇论文的作者
点击您的名字以认领此论文并将其添加到您的个人资料中。
推荐
暂无数据