Encapsulation of food active ingredients in liposomes
نویسندگان
چکیده
منابع مشابه
Encapsulation of Food Components and Bioactive Ingredients and Targeted Release
The potential utilization of encapsulation techniques in food, pharmaceutical and agricultural products preparation, presents a new alternative for complementary technologies such as targeting delivery vehicles and carriers for active food ingredients. Encapsulation could be accomplished by different techniques like: simple or complex coacervation, emulsification technique, phase separation, sp...
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Spray chilling technology (also known as spray cooling and spray congealing technology) has been widely studied and used in the pharmaceutical field. In the food industry, this technique is gaining interest and can become useful because functional food formulations can be developed. Spray chilling is a fat-based system, which involves the addition of the component of interest to a molten lipid ...
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Introduction The stratum corneum, representing the outmost layer of the skin, is a vitally important barrier of the body and protects it from various environmental stress factors. In order to maintain its elasticity, suppleness and barrier function, the skin requires optimal water content. In order to guarantee these functions skin moisture is tightly regulated by two factors, namely by the int...
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-Despite a decline in mortality rates since about 1931 stomach cancer remains a major cause of death in England and Wales. National death rates from 1916 to 1979 are presented by sex, age and 2 broad social-class groups covering manual and non-manual occupations. In both sexes the decline in rates has been most rapid in the young and has slowed progressively with advancing age. The ratio of mal...
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ژورنال
عنوان ژورنال: Journal of Nutritional Health & Food Engineering
سال: 2018
ISSN: 2373-4310
DOI: 10.15406/jnhfe.2018.08.00276