| Registro completo |
| Provedor de dados: |
Ciência Rural
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| País: |
Brazil
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| Título: |
Microencapsulation: concepts, mechanisms, methods and some applications in food technology
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| Autores: |
Silva,Pablo Teixeira da
Fries,Leadir Lucy Martins
Menezes,Cristiano Ragagnin de
Holkem,Augusto Tasch
Schwan,Carla Luisa
Wigmann,Évelin Francine
Bastos,Juliana de Oliveira
Silva,Cristiane de Bona da
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| Data: |
2014-07-01
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| Ano: |
2014
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| Palavras-chave: |
Microcapsules
Microencapsulation
Controlled release
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| Resumo: |
Microencapsulation is a process in which active substances are coated by extremely small capsules. It is a new technology that has been used in the cosmetics industry as well as in the pharmaceutical, agrochemical and food industries, being used in flavors, acids, oils, vitamins, microorganisms, among others. The success of this technology is due to the correct choice of the wall material, the core release form and the encapsulation method. Therefore, in this review, some relevant microencapsulation aspects, such as the capsule, wall material, core release forms, encapsulation methods and their use in food technology will be briefly discussed.
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| Tipo: |
Info:eu-repo/semantics/article
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| Idioma: |
Inglês
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| Identificador: |
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000701304
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| Editor: |
Universidade Federal de Santa Maria
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| Relação: |
10.1590/0103-8478cr20130971
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| Formato: |
text/html
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| Fonte: |
Ciência Rural v.44 n.7 2014
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| Direitos: |
info:eu-repo/semantics/openAccess
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