ENCAPSULATED BIOACTIVE FOOD COMPOUNDS USING DOUBLE EMULSIONS

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HOSSEINI MOHSEN; SADEGHI MAHOONAK ALIREZA

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Seminar Paper

Paper Information

Seminar: ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING
Year:2013 | Issue:1

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Title

ENCAPSULATED BIOACTIVE FOOD COMPOUNDS USING DOUBLE EMULSIONS

Author(s)

HOSSEINI MOHSEN | SADEGHI MAHOONAK ALIREZA

Keywords

ENCAPSULATION

DOUBLE EMULSION

BIOACTIVE FOOD COMPOUNDS

W/O/W

O/W/O

Abstract

ENCAPSULATION IS ONE OF THE METHODS TO PROTECT BIOACTIVE FOOD COMPOUNDS. VARIOUS SYSTEMS CAN USE FOR ENCAPSULATION OF BIOACTIVE COMPOUNDS. ONE OF THESE SYSTEMS IS DOUBLE EMULSIONS, BECAUSE THEIR STRUCTURAL CHARACTERISTICS ARE SUITABLE FOR THIS PURPOSE. PROPERTIES OF THESE EMULSIONS ARE CAUSED THAT THEY ARE USED FOR ENCAPSULATING DIFFERENT VARIETIES OF BIOACTIVE COMPOUNDS, SUCH AS VITAMINS, ENZYMES, POLY UNSATURATED FATTY ACIDS, ETC., NEVERTHELESS PROPERTIES OF THIS TYPE OF EMULSIONS SUCH AS STABILITY AND RELEASE CONTROL MUST BE CONSIDERED.

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APA: Copy

HOSSEINI, MOHSEN, & SADEGHI MAHOONAK, ALIREZA. (2013). ENCAPSULATED BIOACTIVE FOOD COMPOUNDS USING DOUBLE EMULSIONS. ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. SID. https://sid.ir/paper/926379/en

Vancouver: Copy

HOSSEINI MOHSEN, SADEGHI MAHOONAK ALIREZA. ENCAPSULATED BIOACTIVE FOOD COMPOUNDS USING DOUBLE EMULSIONS. 2013. Available from: https://sid.ir/paper/926379/en

IEEE: Copy

MOHSEN HOSSEINI, and ALIREZA SADEGHI MAHOONAK, “ENCAPSULATED BIOACTIVE FOOD COMPOUNDS USING DOUBLE EMULSIONS,” presented at the ELECTRONIC CONFERENCE ON INNOVATION IN FOOD PROCESSING. 2013, [Online]. Available: https://sid.ir/paper/926379/en

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