In recent decades, increasing attention has been paid to food safety and organic
horticulture. Thus, people are looking for natural products to manage plant diseases, pests …

Micronization is a mechanical and high shearing operation to downsize the particles of food
material to the micron range. Conventionally micronization techniques were employed in …

In the history of man-made macromolecules, water-soluble polymers have primarily
maintained passive roles; examples include the uses of water-soluble polymers for viscosity …

In recent years, the demand for nutritive, functional and healthy foods has increased. This
trend has induced the food industry to investigate novel technologies able to produce …

Food industries produce annually billions of tons of non-edible residues, which can cause
pollution, management and economic problems worldwide. Environment damages such as …

Numerous techniques have been developed for particle formation, encapsulation,
impregnation and drying using supercritical carbon dioxide (SC-CO 2), demonstrating the …

This work aimed to evaluate the oxidative stability of linseed oil microcapsules formulated
with carrot pomace extract (CPE). CPE, obtained with supercritical carbon dioxide technique …

Due to growing concerns regarding health, safety and the environment, non-conventional
methods for particle formation and micronization that are either solvent-less or use …

Salmon oil rich in omega-3 polyunsaturated fatty acids and astaxanthin was
microencapsulated in polyethylene glycol-6000 using particles from gas saturated solutions …

Marine (PLs) are rich in omega-3 polyunsaturated fatty acids (ω-3 PUFAs), and the good
emulsifying property of PLs makes them suitable for use in the food, pharmaceutical, and …