Microencapsulation is a technique increasingly studied in food science aimed to increase
stability and control the release of aromas, dyes, antioxidants, nutrients, enzymes …

Incorporation of bioactive ingredients to food product is the most active research area in the
field of food processing, mainly because of their health-promoting benefits. Direct …

In a world of growing population and climate changing, health and sustainable food
production are nowadays considered the most pressing challenges. Foods enriched with …

Due to their excellent emulsification, biocompatibility, and biological activity, proteins are
widely used as microcapsule wall materials for encapsulating drugs, natural bioactive …

Microalgae have been increasingly considered as a sustainable “biofactory” with huge
potentials to fill up the current and future shortages of food and nutrition. They have become …

As popular coating material for encapsulation like milk proteins and maltodextrin do not fully
mask unpleasant fish flavors, rice and whey protein blend was tested to aid the use of Baltic …

The strawberry (Fragaria× ananassa Duch.) is a popular fruit worldwide due to its attractive
smell and good taste. However, a strawberry has a short postharvest life because of its fast …

This study aimed to determine the effect of NaCl reduction and addition of long-chain
polyunsaturated fatty acids (PUFA) on the quality traits of burgers. Fish oil was either directly …

The combination of wall materials used in the spray drying process can be recommended to
increase the stability of functional oils and to ensure the best preservation of the …

Renewable resource–based biodegradable materials attract more attention than petroleum-
based biodegradable materials to support the sustainable development of ecology …