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|Title:||Nanolaminated systems production by layer-by-layer technique|
|Author(s):||Pinheiro, Ana Cristina|
Bourbon, Ana Isabel Juncá Sottomayor Lisboa
Martins, Joana T.
Ramos, Philippe E.
Vicente, A. A.
|Publisher:||Taylor and Francis|
|Citation:||Pinheiro, Ana Cristina; Bourbon, Ana I.; Martins, Joana T.; Ramos, Philippe E.; Vicente, António A.; Cunha, M., Nanolaminated systems production by layer-by-layer technique. In Ramos, O.L., Pereira, R.N., Cerqueira, M.A., Teixeira, J.A., Vicente, A.A., Advances in Processing Technologies for Bio-based Nanosystems in Food, Taylor & Francis, 2019. ISBN: 978-131517732-8, 75-101|
|Abstract(s):||[Excerpt] Introduction: The increase in consumers’ demand for health-promoting foods is stimulating food industry to pursue innovative and effective functional foods. As a consequence, there is a current trend toward the incorporation of bioactive compounds in food products, often recurring to their encapsulation. In addition, there is a growing interest in using natural alternatives to enhance food preservation while having a low impact on the organoleptic and nutritional attributes of the food product. However, the incorporation of encapsulated bioactive compounds in food products and the expected enhancement of foods’ shelf life are still challenging tasks for the food industry. In recent years, the utilization of nanolaminated systems (NSs) has been investigated as a potential strategy to reach these goals. In fact, the use of NSs in food products represents a promising alternative to improve their quality, safety, and functionality. [...]|
|Access:||Restricted access (UMinho)|
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