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 …

Background Meat has a complex physical structure and chemical composition that is very
prone to oxidation. Plants are sources of biologically active compounds (antioxidants) of …

Saffron as the world's most expensive spice is very sensitive and loses its active compounds
in exposure to environmental conditions. In this work, microencapsulation of saffron extract …

Written at a level comprehensible to non-experts, this handbook covers the current state of
encapsulation and controlled released technologies, presenting the fundamental processes …

The microencapsulation of betalains from cactus fruit by spray drying was evaluated as a
stabilization strategy for these pigments. The betalains used as active agent were extracted …

Mulberry (Morus sp.) fruits provide high levels of anthocyanins, quercetin glycoside, and
chlorogenic acid. Recently, mulberry's polyphenols and their functionalities are spotlighted …

Natural bioactive compounds (BCs) are types of chemicals found in plants and certain foods
that promote good health, however they are sensitive to processing and environmental …

The effect of temperature and feed rate on spray dried cinnamon infusions (SDCInf) using
maltodextrin as an encapsulating agent was studied (inlet temperature: 140, 160, and 180° …

Encapsulation is currently considered as one the most valuable methods for preserving
aromatic compounds or hiding odors, enhancing their thermal and oxidative stability, and …

Spray drying is one of the oldest, most common, and economical techniques typically
employed for producing dry powders from flowable feeds which can be a solution …