A layer-by-layer approach for curcumin encapsulation for food applications
Driven by the consumers’ needs for new, healthier and safer food products, the food industry is seeking for edible systems able to encapsulate, protect and release lipophilic functional compounds. Nanoemulsion-based technology offers the methodologies for encapsulate, protect and control release, wh...
| Autor principal: | |
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| Outros Autores: | , , , |
| Formato: | conferenceObject |
| Idioma: | eng |
| Publicado em: |
2014
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/1822/31474 |
| País: | Portugal |
| Oai: | oai:repositorium.sdum.uminho.pt:1822/31474 |