Maximizing the health benefits of functional foods through microencapsulation techniques

DIMA, Cristian; GÎTIN, Liliana; ALEXE, Petru; DIMA, Stefan

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dc.contributor.author	DIMA, Cristian
dc.contributor.author	GÎTIN, Liliana
dc.contributor.author	ALEXE, Petru
dc.contributor.author	DIMA, Stefan
dc.date.accessioned	2019-11-05T10:03:43Z
dc.date.available	2019-11-05T10:03:43Z
dc.date.issued	2012
dc.identifier.citation	DIMA, Cristian, GÎTIN, Liliana, ALEXE, Petru, DIMA, Stefan. Maximizing the health benefits of functional foods through microencapsulation techniques. In: Modern technologies, in the food industry–2012: proc. of the intern. conf., November 1–3, 2012. Chişinău, 2012, vol. 1, p. 340. ISBN 978-9975-80-645-9.	en_US
dc.identifier.isbn	978-9975-80-645-9
dc.identifier.uri	http://repository.utm.md/handle/5014/6072
dc.description	Abstract	en_US
dc.description.abstract	Functional foods offer physiological health benefits and disease prevention over and above their nutritional contribution. Adding bioactive ingredients to functional foods presents many challenges, particularly with respect to the stability of the bioactive compounds during processing and storage and the need to prevent undesirable interactions with the carrier food matrix. The recent tools used for protecting and delivering bioactives in the development of functional foods are microencapsulation techniques.	en_US
dc.language.iso	en	en_US
dc.publisher	Tehnica UTM	en_US
dc.rights	Attribution-NonCommercial-NoDerivs 3.0 United States	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/3.0/us/	*
dc.subject	health benefits	en_US
dc.subject	nutritional contribution	en_US
dc.subject	microencapsulation	en_US
dc.title	Maximizing the health benefits of functional foods through microencapsulation techniques	en_US
dc.type	Article	en_US