Preservation of Postbiotics by Spray-Drying Microencapsulation
Author:
Publisher
Springer US
Link
https://link.springer.com/content/pdf/10.1007/978-1-0716-3421-9_56
Reference10 articles.
1. Jafari S, Jafari SM, Ebrahimi M et al (2023) A decade overview and prospect of spray drying encapsulation of bioactives from fruit products: characterization, food application and in vitro gastrointestinal digestion. Food Hydrocoll 134:108068
2. Alu’datt MH, Alrosan M, Gammoh S et al (2022) Encapsulation-based technologies for bioactive compounds and their application in the food industry: a roadmap for food-derived functional and health-promoting ingredients. Food Biosci 50:101971
3. Nedovic V, Kalusevic A, Manojlovic V et al (2011) An overview of encapsulation technologies for food applications. Procedia Food Sci 1:1806–1815
4. Grenha A, Guerreiro F, Lourenço JP et al (2023) Microencapsulation of selenium by spray-drying as a tool to improve bioaccessibility in food matrix. Food Chem 402:134463
5. Wisniewski R (2015) Spray drying technology review. In: 45th International Conference on Environmental Systems, Bellevue, Washington, 1–9
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