Autor segons l'article: Trojanowska A; Giamberini M; Tsibranska I; Nowak M; Marciniak Ł; Jatrzab R; Tylkowski B
Departament: Enginyeria Química
Autor/s de la URV: Giamberini, Marta / Tylkowski, Bartosz
Paraules clau: Spray drying Layer-by-layer Interfacial polymerization Coacervation Co-extraction
Resum: © 2017 MPRL. All rights reserved. Encapsulation, invented in 1953 by B.K. Green & L. Schleicher employed in the laboratories of the National Cash Register Company, Dayton, USA, is defined as a technology of packaging solids, liquids, or gaseous materials in miniature, sealed capsules that can release their contents at controlled rates under specific conditions. Encapsulation involves the incorporation of food ingredients, enzymes, cells, or other materials in small capsules. Microcapsules offer food processors a means to protect sensitive food components, ensure against nutritional loss, utilize otherwise sensitive ingredients, incorporate unusual or time-release mechanisms into the formulation, mask or preserve flavors and aromas, and transform liquids into easily handled solid ingredients. Various techniques are employed to form microcapsules, including: spray drying, extrusion coating, fluidized-bed coating, coacervation, layer-by-layer, and interfacial polymerization method. Recent developments in each of these techniques are discussed in this review, comprehensively.
Àrees temàtiques: Surfaces, coatings and films Materials science (miscellaneous) Filtration and separation
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
ISSN: 24765406
Adreça de correu electrònic de l'autor: bartosz.tylkowski@urv.cat marta.giamberini@urv.cat
Identificador de l'autor: 0000-0002-4163-0178 0000-0001-8278-3552
Data d'alta del registre: 2023-03-11
Versió de l'article dipositat: info:eu-repo/semantics/publishedVersion
Enllaç font original: http://www.msrjournal.com/article_23652.html
Referència a l'article segons font original: Journal Of Membrane Science And Research. 3 (4): 265-271
Referència de l'ítem segons les normes APA: Trojanowska A; Giamberini M; Tsibranska I; Nowak M; Marciniak Ł; Jatrzab R; Tylkowski B (2017). Microencapsulation in food chemistry. Journal Of Membrane Science And Research, 3(4), 265-271. DOI: 10.22079/jmsr.2017.23652
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
DOI de l'article: 10.22079/jmsr.2017.23652
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2017
Tipus de publicació: Journal Publications
Repositori URV