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Maximizing the health benefits of functional foods through microencapsulation techniques
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| dc.contributor.author | DIMA, Cristian | |
| dc.contributor.author | GÎTIN, Liliana | |
| dc.contributor.author | ALEXE, Petru | |
| dc.contributor.author | DIMA, Stefan | |
| dc.date.accessioned | 2019-11-05T10:03:43Z | |
| dc.date.available | 2019-11-05T10:03:43Z | |
| dc.date.issued | 2012 | |
| dc.identifier.citation | DIMA, Cristian, GÎTIN, Liliana, ALEXE, Petru, DIMA, Stefan. Maximizing the health benefits of functional foods through microencapsulation techniques. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, p. 340. ISBN 978-9975-80-645-9. | en_US |
| dc.identifier.isbn | 978-9975-80-645-9 | |
| dc.identifier.uri | http://repository.utm.md/handle/5014/6072 | |
| dc.description | Abstract | en_US |
| dc.description.abstract | Functional foods offer physiological health benefits and disease prevention over and above their nutritional contribution. Adding bioactive ingredients to functional foods presents many challenges, particularly with respect to the stability of the bioactive compounds during processing and storage and the need to prevent undesirable interactions with the carrier food matrix. The recent tools used for protecting and delivering bioactives in the development of functional foods are microencapsulation techniques. | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | Tehnica UTM | en_US |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 United States | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/us/ | * |
| dc.subject | health benefits | en_US |
| dc.subject | nutritional contribution | en_US |
| dc.subject | microencapsulation | en_US |
| dc.title | Maximizing the health benefits of functional foods through microencapsulation techniques | en_US |
| dc.type | Article | en_US |
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Conferinţa "Modern technologies, in the food industry" – 2012
Proceedings of the International Conference MODERN TECHNOLOGIES, IN THE FOOD INDUSTRY – 2012
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