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Titre du document / Document title

Food protein-based materials as nutraceutical delivery systems

Auteur(s) / Author(s)

LINGYUN CHEN (1) ; REMONDETTO Gabriel E. (1) ; SUBIRADE Muriel (1) ;

Affiliation(s) du ou des auteurs / Author(s) Affiliation(s)

(1) Biosystems and Functional Foods, Nutraceuticals and Functional Foods Institute (INAF/STELA), Université Laval, Quebec G1K 7P4, CANADA

Résumé / Abstract

Incorporation of bioactive compounds-such as vitamins, probiotics, bioactive peptides, and antioxidants etc.-into food systems provide a simple way to develop novel functional foods that may have physiological benefits or reduce the risks of diseases. As a vital macronutrient in food, proteins possess unique functional properties including their ability to form gels and emulsions, which allow them to be an ideal material for the encapsulation of bioactive compounds. Based on the knowledge of protein physical-chemistry properties, this review describes the potential role of food proteins as substrate for the development of nutraceutical delivery systems in the form of hydrogel, micro-, or nano- particles. Applications of these food protein matrices to protect and delivery-sensitive nutraceutical compounds are illustrated, and the impacts of particle size on release properties are emphasized.

Revue / Journal Title

Trends in food science & technology    ISSN  0924-2244 

Source / Source

Congrès
International Symposium on Delivery of Functionality in Complex Food Systems No1, Lausanne , SUISSE (26/01/2005)
2006, vol. 17, no 5 (91 p.)  [Document : 12 p.] (2 p.1/2), [Notes: Selected papers], pp. 272-283 [12 page(s) (article)]

Langue / Language

Anglais

Editeur / Publisher

Elsevier, Kidlington, ROYAUME-UNI  (1990) (Revue)

Mots-clés anglais / English Keywords

Edible fish

;

Materials

;

Bass

;

Protein

;

Food

;

Mots-clés français / French Keywords

Poisson comestible

;

Matériau

;

Bar(poisson)

;

Protéine

;

Aliment

;

Mots-clés espagnols / Spanish Keywords

Pescado comestible

;

Material

;

Róbalo

;

Proteína

;

Alimento

;

Localisation / Location

INIST-CNRS, Cote INIST : 22220, 35400015678577.0100

Nº notice refdoc (ud4) : 17704399



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