Suitability of Different Food Grade Materials for the Encapsulation of Some Functional Foods Well Reported for Their Advantages and Susceptibility-Reference-Cited by-同舟云学术

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Suitability of Different Food Grade Materials for the Encapsulation of Some Functional Foods Well Reported for Their Advantages and Susceptibility

Published:2015-01-20 Issue:15 Volume:56 Page:2431-2454
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Wani Touseef Ahmed,Shah Adil Gani,Wani Sajad Mohd,Wani Idrees Ahmed,Masoodi Farooq Ahmad,Nissar Nazia,Shagoo Mudasir Ahmad

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10408398.2013.845814

Reference272 articles.

1. Longchain n−3 polyunsaturated fatty acids and blood vessel function

2. Inflammation and cancer: How hot is the link?

3. Nanoemulsion- and emulsion-based delivery systems for curcumin: Encapsulation and release properties

4. Encapsulation of flavonoid in multiple emulsion using spinning disc reactor technology

5. Activity of Phenolic Antioxidants on the Storage Ability of Soybean Cooking Oil

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