Structural design principles for delivery of bioactive components in nutraceuticals and functional foods.
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Nanotechnology Applications in Functional Foods; Opportunities and ChallengesAnti-carcinogenic and Anti-bacterial Properties of Selected Spices: Implications in Oral HealthReduced-fat foods: the complex science of developing diet-based strategies for tackling overweight and obesityCold Atmospheric Plasma Manipulation of Proteins in Food Systems.Physical approaches to masking bitter taste: lessons from food and pharmaceuticals.Bioaccessibility of nutrients and micronutrients from dispersed food systems: impact of the multiscale bulk and interfacial structures.Soft matter approaches to structured foods: from "cook-and-look" to rational food design?Nano- and micro-encapsulated systems for enhancing the delivery of resveratrol.Nanoemulsion-based oral delivery systems for lipophilic bioactive components: nutraceuticals and pharmaceuticals.Utilizing food effects to overcome challenges in delivery of lipophilic bioactives: structural design of medical and functional foods.Stabilization of food dispersions by enzymes.A review on the relationship between food structure, processing, and bioavailability.Potential bioavailability enhancement of bioactive compounds using food-grade engineered nanomaterials: a review of the existing evidence.Excipient foods: designing food matrices that improve the oral bioavailability of pharmaceuticals and nutraceuticals.Reduced Fat Food Emulsions: Physicochemical, Sensory, and Biological Aspects.Standardization of Nanoparticle Characterization: Methods for Testing Properties, Stability, and Functionality of Edible Nanoparticles.Application of microencapsulated essential oils in cosmetic and personal healthcare products - a review.Shelf life extension of fresh fruit and vegetables by chitosan treatment.Issues deserve attention in encapsulating probiotics: Critical review of existing literature.A Review: Supplementation of Foods with Essential Fatty Acids-Can It Turn a Breeze without Further Ado?Plant protein-based delivery systems for bioactive ingredients in foods.Optimization of Water/Oil/Surfactant System for Preparation of Medium-Chain-Length Poly-3-Hydroxyalkanoates (mcl-PHA)-Incorporated Nanoparticles via Nanoemulsion Templating Technique.Effect of drying method on mechanical, thermal and water absorption properties of enzymatically crosslinked gelatin hydrogels.Fracture toughness of hydrogels: measurement and interpretation.Excipient Nanoemulsions for Improving Oral Bioavailability of Bioactives.Inhibition of Bacterial Pathogens in Medium and on Spinach Leaf Surfaces using Plant-Derived Antimicrobials Loaded in Surfactant Micelles.Hypolipidaemic and anti-oxidative potential of encapsulated herb (Terminalia arjuna) added vanilla chocolate milk in high cholesterol fed rats.Antioxidant, Anti-Nephrolithe Activities and in Vitro Digestibility Studies of Three Different Cyanobacterial Pigment Extracts.Effect of hydrocolloid on rheology and microstructure of high-protein soy desserts.Formation of multilayered biopolymer microcapsules and microparticles in a multiphase microfluidic flowPhysical and oxidative stability of uncoated and chitosan-coated liposomes containing grape seed extractPhysicochemical properties and encapsulation of silicon in double emulsions for healthier food applications.Advanced Analytical Techniques for the Measurement of Nanomaterials in Food and Agricultural Samples: A Review.In vitro lipid digestion of chitin nanocrystal stabilized o/w emulsions.Olive oil/policosanol organogels for nutraceutical and drug delivery purposes.Two-dimensional mixture of amphiphilic dimers and spheres: Self-assembly behaviour.Amphiphile nanoarchitectonics: from basic physical chemistry to advanced applications.Recovery of Oil with Unsaturated Fatty Acids and Polyphenols from Chaenomelessinensis (Thouin) Koehne: Process Optimization of Pilot-Scale Subcritical Fluid Assisted Extraction.Study of the formation of soluble complexes of sodium caseinate and xanthan in solution.Influence of layer thickness and composition of cross-linked multilayered oil-in-water emulsions on the release behavior of lutein.
P2860
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P2860
Structural design principles for delivery of bioactive components in nutraceuticals and functional foods.
description
article científic
@ca
article scientifique
@fr
articolo scientifico
@it
artigo científico
@pt
bilimsel makale
@tr
scientific article published on June 2009
@en
vedecký článok
@sk
vetenskaplig artikel
@sv
videnskabelig artikel
@da
vědecký článek
@cs
name
Structural design principles f ...... euticals and functional foods.
@en
Structural design principles f ...... euticals and functional foods.
@nl
type
label
Structural design principles f ...... euticals and functional foods.
@en
Structural design principles f ...... euticals and functional foods.
@nl
prefLabel
Structural design principles f ...... euticals and functional foods.
@en
Structural design principles f ...... euticals and functional foods.
@nl
P2093
P1476
Structural design principles f ...... euticals and functional foods.
@en
P2093
David Julian McClements
Eric Andrew Decker
Jochen Weiss
Yeonhwa Park
P304
P356
10.1080/10408390902841529
P577
2009-06-01T00:00:00Z