Encapsulation of micronutrients by whey protein concentrate
Publish place: Third National Conference on Food Science and Industry
Publish Year: 1393
Type: Conference paper
Language: English
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Document National Code:
GHOCHANFOOD03_415
Index date: 4 February 2015
Encapsulation of micronutrients by whey protein concentrate abstract
The development of new functional foods requires technologies for incorporating health-promoting ingredients into food without reducing their bioavailability or functionality. In many cases,encapsulation can provide the necessary protection for these compounds, but in all cases bioavailability should be carefully studied.The objective of this study was to explain encapsulation techniques in the food industry, introduction the whey protein concentrate (WPC) and its Modified type.and generally review several articles about encapsulation micronutrients such as folic acid,vitamins and other nutrients like riboflavin,peptides and bioactives that use in functional foods.
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Encapsulation of micronutrients by whey protein concentrate authors
Azadeh Khiabani
M.S.c student,Islamic Azad University of Quchan,Dept.of Food Science and Technology
Behzad Jeddi
M.S.c student,Islamic Azad University of Quchan,Dept.of Food Science and Technology
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