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Nanoencapsulation Technologies for the Food and Nutraceutical Industries by Seid Mahdi Jafari

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5

Nanocapsule formation by caseins

Sanaz Haratifar
Anilda Guri    Canadian Research Institute for Food Safety, Guelph, ON, Canada

Abstract

Global issues with increased incidence of common diseases have raised the demand for healthier diet and functional food products in the market that can possibly ameliorate or prevent the prevalence of diseases. Encapsulation technologies are proved to be a safe way to deliver and maintain the functionality of the biologically active components. With this in mind, food scientists are striving to identify and utilize natural agents, which would serve as potential carriers of bioactive compounds in food products. The structural organization and complexity of milk proteins especially caseins, as the main protein ...

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