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Novel approaches in nanoencapsulation of aromas and flavors
(Elsevier, 2016)
In recent years, people’s dietary habits become more oriented toward healthy, safe, and, at the same time, tasty food. The perception of food taste is mostly affected by the addition of flavors and aromas during processing. ...
Recent advances in and applications of encapsulated microbial and non-microbial active agents in food and beverage manufacture
(John Wiley & Sons, 2015)
Encapsulation is a well-established process that allows formulation of a wide range of active agents within a defined carrier material using various techniques. This chapter describes the general concept and benefits of ...
Chocolate as a carrier for cocoa's functional ingredients
(The Diversified Benefits of Cocoa and Chocolate, 2018)
The aim of this chapter was to introduce chocolate as a cocoa carrier of probiotics and bioactive whey protein hydrolysate. This research examined the influence of additional ingredients on the functional properties and ...
Lipid nanocarriers for phytochemical delivery in foods
(CRC Press, 2018)
The delivery of different bioactive compounds in foods is a popular and convenient approach to provide healthy functional foods, but it usually requires an additional step—encapsulation—to provide functional foods with ...
Plants as Monitors of Lead Air Pollution
(Cham : Springer, 2013)
The most important environmental problems are caused by intensive industrial
activities, urbanization and population growth. The increase in air pollution resulting
from the expanding use of fossil energy sources and the ...
Encapsulation of flavours and aromas: Controlled release
(CRC Press, 2016)
Flavors are one of the most important ingredients in the food industry since they have a huge inuence on consumer satisfaction and make product taste more attractive to the user (Madene et al. 2006). There are varieties ...