The Emerging trends of microencapsulation

In food industry

Authors

  • Ritu Rani Bhakat

Keywords:

Bioactives, Functional Foods, Healthy Living, Microencapsulation

Abstract

In this day and age, people shift to a robust lifestyle, consumers are growing cognisance about what they consume and what helpfulness definite elements have in nourishing their health. Averting infirmity by diet is a distinctive opportunity for innovative so-called "functional foods" and "bioactives".

References

Augustin, Maryann, Sanguansri, Luz "The challenges of microencapsulation for the food industry" 19 October 2011

Kashappa Goud H. Desai and Hyun Jin Park "Recent developments in microencapsulation of food ingredients" 06 February 2007

P. M. M. Schrooyen, R. van der Meer and C. G. De Kruif "Microencapsulation: Its application in nutrition" December 2001

Lauren S. Jackson and Ken Lee "Microencapsulation and the food industry" January 1991

Ms. Sravanthi "Microencapsulation to boost innovation in food and beverage industry" 06 December 2017

Jeyakumari A, Zynudheen AA, Parvathy U "Microencapsulation of bioactive food ingredients and controlled release- a review" 07 September 2016

Capsulae innovative microencapsulation "Microencapsulation for human and animal nutrition".

Published

2020-06-28

How to Cite

[1]
R. R. Bhakat, “The Emerging trends of microencapsulation : In food industry ”, FASJ, vol. 1, no. 2, Jun. 2020.