Encapsulated polyphenols in functional food production

Encapsulated polyphenols in functional food production

Polyphenols are present as nutrient components in many functional food formulations. However, their bioavailability is quite low, and they tend to degrade under extreme technological conditions, e.g., heating, pH, etc. Moreover, polyphenols are known for their specific bitter taste. As a result, a l...

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Библиографические подробности
Главные авторы:	Bobrysheva, T. N., Бобрышева, Т. Н., Anisimov, G. S., Анисимов, Г. С., Zolotoreva, M. S., Золоторева, М. С., Evdokimov, I. A., Евдокимов, И. А., Budkevich, R. O., Будкевич, Р. О., Muravyev, A. K., Муравьев, А. К.
Формат:	Статья
Язык:	English
Опубликовано:	Kemerovo State University 2025
Темы:	Biological activity Polyphenols Encapsulation Functional ingredients
Online-ссылка:	https://dspace.ncfu.ru/handle/123456789/29616
Метки:	Добавить метку Нет меток, Требуется 1-ая метка записи!

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