Fruits, vegetables, seeds, flowers, leaves, and waste by-product are a source of phenolic compounds. However, the sta- bility of polyphenols into the food or as ingredient after the extraction from their natural matrix makes them highly sus- ceptible to degradation from environmental, food, and GI conditions (pH and enzymes), limiting their application as healthy ingredients.
Encapsulation technologies applied to bioactive phenolic compounds and probiotics with potential application on chronic inflammation
Daniela Giacomazza;
2021
Abstract
Fruits, vegetables, seeds, flowers, leaves, and waste by-product are a source of phenolic compounds. However, the sta- bility of polyphenols into the food or as ingredient after the extraction from their natural matrix makes them highly sus- ceptible to degradation from environmental, food, and GI conditions (pH and enzymes), limiting their application as healthy ingredients.File in questo prodotto:
Non ci sono file associati a questo prodotto.
I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.
