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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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