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    Encapsulation of food components and bioactive ingredients and targeted release

    , Article International Journal of Engineering, Transactions A: Basics ; Volume 33, Issue 1 , 2020 , Pages 1-11 Alemzadeh, I ; Hajiabbas, M ; Pakzad, H ; Sajadi Dehkordi, S ; Vossoughi, A ; Sharif University of Technology
    Materials and Energy Research Center  2020
    The potential utilization of encapsulation techniques in food, pharmaceutical and agricultural products preparation, presents a new alternative for complementary technologies such as targeting delivery vehicles and carriers for active food ingredients. Encapsulation could be accomplished by different techniques like: simple or complex coacervation, emulsification technique, phase separation, spray drying, spray chilling or spray cooling, extrusion coating, freeze drying, fluidized-bed coating, liposomal entrapment, centrifugal suspension separation, co-crystallization and molecular inclusion complexation. Encapsulation is a method by which one bioactive material or mixture of materials is...