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You searched for: Journal Trends in food science & technology Remove constraint Journal: Trends in food science & technology Publication Year 2019 Remove constraint Publication Year: 2019 Source 2019 v.91 Remove constraint Source: 2019 v.91 Subject encapsulation Remove constraint Subject: encapsulation
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1. Applications of reverse micelles technique in food science: A comprehensive review

Author:
Sun, Xiaohong; Bandara, Nandika
Source:
Trends in food science & technology 2019 v.91 pp. 106-115
ISSN:
0924-2244
Subject:
antioxidants; bioactive compounds; dietary protein; encapsulation; food science; immobilized enzymes; magnetism; micelles; models; nanocarriers; nanoparticles; oils; proteins; solvents; surfactants
Abstract:
... Reverse micelles (RMs) are nanometer-sized aggregates of surfactants containing encapsulated water molecules as inner cores within a bulk nonpolar solvent. With special confined aqueous cores, RMs have emerged as a useful technique with a variety of applications in food science; however still lacking a comprehensive review in the subject area. This paper aims to critically review the research on t ...
DOI:
10.1016/j.tifs.2019.07.001

2. Challenges on the processing of plant-based neuronutraceuticals and functional foods with emerging technologies: Extraction, encapsulation and therapeutic applications

Author:
Santana, Ádina L.; Macedo, Gabriela A.
Source:
Trends in food science & technology 2019 v.91 pp. 518-529
ISSN:
0924-2244
Subject:
bioavailability; dementia; economic feasibility; emulsifying; encapsulation; enzymes; freeze drying; functional foods; neurons; probiotics; reactive oxygen species; shelf life; stroke; therapeutics; ultrasonics
Abstract:
... Natural neuronutraceuticals and functional foods are provided by antioxidant molecules that inhibits excessive reactive oxygen species in neurons and simultaneous occurrence of brain-related injuries like depression, dementia, and ischemic stroke. The need for efficient, cheap and sustainable techniques to increase the shelf life and bioaccessibility of natural antioxidants for therapeutic applica ...
DOI:
10.1016/j.tifs.2019.07.019

3. Micro/nano-encapsulated phase change materials (PCMs) as emerging materials for the food industry

Author:
Alehosseini, Elham; Jafari, Seid Mahdi
Source:
Trends in food science & technology 2019 v.91 pp. 116-128
ISSN:
0924-2244
Subject:
encapsulation; energy conservation; equipment; food industry; food packaging; foods; melting; nanocapsules; nanoemulsions; polymerization; refrigeration; spray drying; temperature; thermal conductivity; thermal energy
Abstract:
... The development of energy saving methods and energy storage materials is an emerging hot topic in various fields including the food industry. Thermal energy storage can be accomplished through formulation and application of phase change materials (PCMs). Micro/nanoencapsulation of PCMs is an efficient method for increasing their thermal conductivity, barricades their feasible interaction with the ...
DOI:
10.1016/j.tifs.2019.07.003