Emulsiones múltiples; compuestos bioactivos y alimentos funcionales
作者： Francisco Jiménez-Colmenero
DOI: 10.3305/NH.2013.28.5.6673
关键词:
摘要: The continued appearance of scientific evidence about the role diet and/or its components in health and wellness, has favored emergence functional foods which currently constitute one chief factors driving development new products. application multiple emulsions opens possibilities design foods. Multiple can be used as an intermediate product (food ingredient) into technological strategies normally optimization presence bioactive compounds healthy This paper presents a summary types, characteristics formation emulsions, possible location their potential preparation Such applications are manifested particularly relevant relation to quantitative qualitative aspects lipid material (reduced fat/calories fatty acid profile), encapsulation mainly hydrophilic sodium reduction. strategy offers interesting regarding masking flavours improving sensory
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