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An overview of encapsulation technologies for food applications
(Elsevier Science Bv, Amsterdam, 2011)
Encapsulation is a process to entrap active agents within a carrier material and it is a useful tool to improve delivery of bioactive molecules and living cells into foods. Materials used for design of protective shell of ...
Limonene encapsulation in alginate/poly (vinyl alcohol)
(Elsevier Science Bv, Amsterdam, 2011)
Aroma is one of the most important characteristics of food products. Substances used as aromas are usually composed of many volatile and odorous organic species. They are usually thermally sensitive chemical compounds, ...