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Campo DCValorIdioma
dc.creatorDias, Disney Ribeiro-
dc.creatorBotrel, Diego Alvarenga-
dc.creatorFernandes, Regiane Victoria De Barros-
dc.creatorBorges, Soraia Vilela-
dc.date.accessioned2018-07-27T13:53:40Z-
dc.date.available2018-07-27T13:53:40Z-
dc.date.issued2017-02-
dc.identifier.citationDIAS, D. R. et al. Encapsulation as a tool for bioprocessing of functional foods. Current Opinion in Food Science, [S. l.], v. 13, p. 31-37, Feb. 2017.pt_BR
dc.identifier.urihttps://www.sciencedirect.com/science/article/pii/S221479931730019X#!pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/29810-
dc.description.abstractThere is a growing demand for functional foods. Foods containing plant extracts with antioxidant properties, polyunsaturated fatty acids, probiotics, vitamins, and minerals are the main targets of this consumption trend. However, many of these components are unstable under normal conditions or exhibit a residual taste, limiting their application. Thus, it is necessary to use techniques that can guarantee the stability of these functional constituents and allow their application in diverse food matrices. Various sectors of the food industry have a demand for the enrichment of foods with functional compounds. The major challenge in the use of enriched foods is to obtain stable products and maintain their functional properties during processing and storage until consumption.pt_BR
dc.languageen_USpt_BR
dc.publisherElsevierpt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceCurrent Opinion in Food Sciencept_BR
dc.subjectFood - Encapsulationpt_BR
dc.subjectFunctional foods - Bioprocessingpt_BR
dc.subjectFood - Storagept_BR
dc.subjectAlimentos - Encapsulamentopt_BR
dc.subjectAlimentos funcionais - Bioprocessamentopt_BR
dc.subjectAlimentos - Armazenamentopt_BR
dc.titleEncapsulation as a tool for bioprocessing of functional foodspt_BR
dc.typeArtigopt_BR
Aparece nas coleções:DCA - Artigos publicados em periódicos

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