New Trends to Protect and Deliver Food Ingredients for Better Health

I. Bodnar, J. Hugenholtz, H. Snel, Th. Huppert, and J. Visser


Nano encapsulation for food is discussed in terms of  preserving good tasting food, fortification, effective intestinal delivery, and increased shelf life. The presentation surveys the use of micro organisms for encapsulation including minerals, the use of spherical particles, spray chilling, enteric coatings, and complex coacervates.

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