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Development of foods containing nanoencapsulated ingredient (NANOFOODS)
Date du début: 1 oct. 2008, Date de fin: 30 nov. 2010,
"The preservation of bioactive food ingredients through product processing and storage, and their controlled release in the gastrointestinal tract is yet a major obstacle for the full exploitation of the health potential of many food bioactive components. In addition, conventional microencapsulation solutions often affect the textural sensory properties of the food. The overall objective of the NA ...
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