Microencapsulation : A technological alternative to preserve active ingredients in fuctional foods

ABSTRACT: In the late 80’s started the rise of researches related to the obtainment of food capable of supplying the energetic demand, promoting growth and encompassing better properties and benefits for the human being. Due to their nutritional and pharmacological features, these foods were called...

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Autores:
Berrío Escobar, Jhon Fernando
Márquez Fernández, Diana Margarita
Tipo de recurso:
Editorial
Fecha de publicación:
2018
Institución:
Universidad de Antioquia
Repositorio:
Repositorio UdeA
Idioma:
eng
OAI Identifier:
oai:bibliotecadigital.udea.edu.co:10495/22312
Acceso en línea:
http://hdl.handle.net/10495/22312
Palabra clave:
Tecnología de Alimentos
Food Technology
Alimentos Funcionales
Functional Food
Composición de Medicamentos
Drug Compounding
Microencapsulación
Microencapsulation
http://aims.fao.org/aos/agrovoc/c_35224
Rights
openAccess
License
https://creativecommons.org/licenses/by-nc-sa/4.0/
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oai_identifier_str oai:bibliotecadigital.udea.edu.co:10495/22312
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dc.title.spa.fl_str_mv Microencapsulation : A technological alternative to preserve active ingredients in fuctional foods
dc.title.translated.spa.fl_str_mv Microencapsulación : una alternativa tecnológica para preservar ingredientes activos en alimentos funcionales
title Microencapsulation : A technological alternative to preserve active ingredients in fuctional foods
spellingShingle Microencapsulation : A technological alternative to preserve active ingredients in fuctional foods
Tecnología de Alimentos
Food Technology
Alimentos Funcionales
Functional Food
Composición de Medicamentos
Drug Compounding
Microencapsulación
Microencapsulation
http://aims.fao.org/aos/agrovoc/c_35224
title_short Microencapsulation : A technological alternative to preserve active ingredients in fuctional foods
title_full Microencapsulation : A technological alternative to preserve active ingredients in fuctional foods
title_fullStr Microencapsulation : A technological alternative to preserve active ingredients in fuctional foods
title_full_unstemmed Microencapsulation : A technological alternative to preserve active ingredients in fuctional foods
title_sort Microencapsulation : A technological alternative to preserve active ingredients in fuctional foods
dc.creator.fl_str_mv Berrío Escobar, Jhon Fernando
Márquez Fernández, Diana Margarita
dc.contributor.author.none.fl_str_mv Berrío Escobar, Jhon Fernando
Márquez Fernández, Diana Margarita
dc.contributor.researchgroup.spa.fl_str_mv Productos Naturales Marinos
dc.subject.decs.none.fl_str_mv Tecnología de Alimentos
Food Technology
Alimentos Funcionales
Functional Food
Composición de Medicamentos
Drug Compounding
topic Tecnología de Alimentos
Food Technology
Alimentos Funcionales
Functional Food
Composición de Medicamentos
Drug Compounding
Microencapsulación
Microencapsulation
http://aims.fao.org/aos/agrovoc/c_35224
dc.subject.agrovoc.none.fl_str_mv Microencapsulación
Microencapsulation
dc.subject.agrovocuri.none.fl_str_mv http://aims.fao.org/aos/agrovoc/c_35224
description ABSTRACT: In the late 80’s started the rise of researches related to the obtainment of food capable of supplying the energetic demand, promoting growth and encompassing better properties and benefits for the human being. Due to their nutritional and pharmacological features, these foods were called nutraceutical or functional foods as they comprise one or more components, not necessarily nutrients, that promote health, prevent diseases and strengthen the immune system or exhibit medical properties. Regardless such researches increase and despite the approval for use and commercialization of these foods, in most countries there is neither a statutory definition nor any specific legislation that governs them.
publishDate 2018
dc.date.issued.none.fl_str_mv 2018
dc.date.accessioned.none.fl_str_mv 2021-09-08T02:44:09Z
dc.date.available.none.fl_str_mv 2021-09-08T02:44:09Z
dc.type.spa.fl_str_mv Editorial
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dc.identifier.issn.none.fl_str_mv 0121-4004
dc.identifier.uri.none.fl_str_mv http://hdl.handle.net/10495/22312
dc.identifier.doi.none.fl_str_mv 10.17533/udea.vitae.v25n2a01
dc.identifier.eissn.none.fl_str_mv 2145-2660
identifier_str_mv 0121-4004
10.17533/udea.vitae.v25n2a01
2145-2660
url http://hdl.handle.net/10495/22312
dc.language.iso.spa.fl_str_mv eng
language eng
dc.relation.ispartofjournalabbrev.spa.fl_str_mv Vitae
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dc.relation.citationvolume.spa.fl_str_mv 25
dc.relation.ispartofjournal.spa.fl_str_mv Vitae
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eu_rights_str_mv openAccess
dc.format.extent.spa.fl_str_mv 2
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dc.publisher.spa.fl_str_mv Universidad de Antioquia, Facultad de Ciencias Farmacéuticas y Alimentarias
dc.publisher.place.spa.fl_str_mv Medellín, Colombia
institution Universidad de Antioquia
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spelling Berrío Escobar, Jhon FernandoMárquez Fernández, Diana MargaritaProductos Naturales Marinos2021-09-08T02:44:09Z2021-09-08T02:44:09Z20180121-4004http://hdl.handle.net/10495/2231210.17533/udea.vitae.v25n2a012145-2660ABSTRACT: In the late 80’s started the rise of researches related to the obtainment of food capable of supplying the energetic demand, promoting growth and encompassing better properties and benefits for the human being. Due to their nutritional and pharmacological features, these foods were called nutraceutical or functional foods as they comprise one or more components, not necessarily nutrients, that promote health, prevent diseases and strengthen the immune system or exhibit medical properties. 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