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A Key for the Future of the Flavors in Food Industry: Nanoencapsulation and Microencapsulation

Title
A Key for the Future of the Flavors in Food Industry: Nanoencapsulation and Microencapsulation
Type
Chapter or Part of a Book
Year
2017
Authors
Berta Nogueiro Estevinho
(Author)
FEUP
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Fernando Rocha
(Author)
FEUP
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Indexing
Publicação em ISI Web of Knowledge ISI Web of Knowledge
Publicação em ISI Web of Science ISI Web of Science
Scientific classification
FOS: Engineering and technology
Other information
Authenticus ID: P-00M-H7T
Resumo (PT):
Abstract (EN): Microencapsulation and nanoencapsulation have become a challenging approach to design new materials with biotechnological applications. They are used in several fields, particularly in the food industry, and are one of the most important forms of controlled release of substances.Flavors play important roles in consumer satisfaction and influence further consumption of foods. Flavors have a large scope of applications in the food industry. However, some of them are very sensitive to ambient or industrial process conditions. Flavor loss during the processing or storage of foods is a common occurrence. Flavors are very volatile, react with other components, and are susceptible to heat and moisture. In other cases, it is expected that the flavor will only be available at the moment of food ingestion or be retained in food for a longer period. For all these reasons, nano- and microencapsulation are important to protect and retain the flavors in the best conditions.Encapsulation can be used to increase the effectiveness of many compounds in the food industry and it allows the utilization of some that otherwise would be unfeasible. The main techniques of encapsulation will be presented and discussed, as well as the influence of the encapsulating agent in the controlled release processes is discussed.
Language: English
Type (Professor's evaluation): Scientific
No. of pages: 19
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Of the same authors

Microencapsulation of active and natural compounds (2016)
Poster in an International Conference
Berta Nogueiro Estevinho; Fernando Rocha
The progress and application of vitamin E encapsulation-A review (2021)
Another Publication in an International Scientific Journal
Ribeiro, AM; Berta Nogueiro Estevinho; Fernando Rocha
Preparation and Incorporation of Functional Ingredients in Edible Films and Coatings (2021)
Another Publication in an International Scientific Journal
Ribeiro, A.M.; Berta Nogueiro Estevinho; Fernando Rocha

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