In the modern health concept, food quality is becoming more and more important. People
are increasingly looking for added value to their diet through the presence of bioactive …

While consumer trends are leading to a surge of functional foods, the addition of bioactive
compounds to food matrixes presents a series of challenges such as lack of stability or …

The use of natural food ingredients has been increased in recent years due to the negative
health implications of synthetic ingredients. Natural bioactive compounds are important for …

Health issues are an emerging concern to the world population, and therefore the food
industry is searching for novel food products containing health-promoting bioactive …

In the late 80's started the rise of researches related to the obtainment of food capable of
supplying the energetic demand, promoting growth and encompassing better properties and …

Microencapsulation is a unique process that is used to convert liquids to solids, to add
functionalities and/or to improved oxidative stability of ingredients. Its advantages include …

Encapsulation in food industry serves several functions including masking of undesirable
color/flavor/taste, preservation of unstable constituents, incorporation of additional functional …

Microencapsulation is an advanced food processing technology, using which any
compound can be encapsulated inside a particular material, making a tiny sphere of …

In the food industry, encapsulation process greatly contributed to the development of
functional foods. Functional foods are defined as being the foods that in addition to nutrients …

Demand for functional food that offers health benefits beyond basic nutrition is increasing.
However, challenges in development of nutritionally-enriched food are often limiting its …