Microencapsulation : A technological alternative to preserve active ingredients in fuctional foods
ABSTRACT: In the late 80’s started the rise of researches related to the obtainment of food capable of supplying the energetic demand, promoting growth and encompassing better properties and benefits for the human being. Due to their nutritional and pharmacological features, these foods were called...
- Autores:
-
Berrío Escobar, Jhon Fernando
Márquez Fernández, Diana Margarita
- Tipo de recurso:
- Editorial
- Fecha de publicación:
- 2018
- Institución:
- Universidad de Antioquia
- Repositorio:
- Repositorio UdeA
- Idioma:
- eng
- OAI Identifier:
- oai:bibliotecadigital.udea.edu.co:10495/22312
- Acceso en línea:
- http://hdl.handle.net/10495/22312
- Palabra clave:
- Tecnología de Alimentos
Food Technology
Alimentos Funcionales
Functional Food
Composición de Medicamentos
Drug Compounding
Microencapsulación
Microencapsulation
http://aims.fao.org/aos/agrovoc/c_35224
- Rights
- openAccess
- License
- http://creativecommons.org/licenses/by-nc-sa/2.5/co/
id |
UDEA2_aff76663d53b95b398e2458b46fda3a6 |
---|---|
oai_identifier_str |
oai:bibliotecadigital.udea.edu.co:10495/22312 |
network_acronym_str |
UDEA2 |
network_name_str |
Repositorio UdeA |
repository_id_str |
|
dc.title.spa.fl_str_mv |
Microencapsulation : A technological alternative to preserve active ingredients in fuctional foods |
dc.title.alternative.spa.fl_str_mv |
Microencapsulación : una alternativa tecnológica para preservar ingredientes activos en alimentos funcionales |
title |
Microencapsulation : A technological alternative to preserve active ingredients in fuctional foods |
spellingShingle |
Microencapsulation : A technological alternative to preserve active ingredients in fuctional foods Tecnología de Alimentos Food Technology Alimentos Funcionales Functional Food Composición de Medicamentos Drug Compounding Microencapsulación Microencapsulation http://aims.fao.org/aos/agrovoc/c_35224 |
title_short |
Microencapsulation : A technological alternative to preserve active ingredients in fuctional foods |
title_full |
Microencapsulation : A technological alternative to preserve active ingredients in fuctional foods |
title_fullStr |
Microencapsulation : A technological alternative to preserve active ingredients in fuctional foods |
title_full_unstemmed |
Microencapsulation : A technological alternative to preserve active ingredients in fuctional foods |
title_sort |
Microencapsulation : A technological alternative to preserve active ingredients in fuctional foods |
dc.creator.fl_str_mv |
Berrío Escobar, Jhon Fernando Márquez Fernández, Diana Margarita |
dc.contributor.author.none.fl_str_mv |
Berrío Escobar, Jhon Fernando Márquez Fernández, Diana Margarita |
dc.subject.decs.none.fl_str_mv |
Tecnología de Alimentos Food Technology Alimentos Funcionales Functional Food Composición de Medicamentos Drug Compounding |
topic |
Tecnología de Alimentos Food Technology Alimentos Funcionales Functional Food Composición de Medicamentos Drug Compounding Microencapsulación Microencapsulation http://aims.fao.org/aos/agrovoc/c_35224 |
dc.subject.agrovoc.none.fl_str_mv |
Microencapsulación Microencapsulation |
dc.subject.agrovocuri.none.fl_str_mv |
http://aims.fao.org/aos/agrovoc/c_35224 |
description |
ABSTRACT: In the late 80’s started the rise of researches related to the obtainment of food capable of supplying the energetic demand, promoting growth and encompassing better properties and benefits for the human being. Due to their nutritional and pharmacological features, these foods were called nutraceutical or functional foods as they comprise one or more components, not necessarily nutrients, that promote health, prevent diseases and strengthen the immune system or exhibit medical properties. Regardless such researches increase and despite the approval for use and commercialization of these foods, in most countries there is neither a statutory definition nor any specific legislation that governs them. |
publishDate |
2018 |
dc.date.issued.none.fl_str_mv |
2018 |
dc.date.accessioned.none.fl_str_mv |
2021-09-08T02:44:09Z |
dc.date.available.none.fl_str_mv |
2021-09-08T02:44:09Z |
dc.type.spa.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.coar.fl_str_mv |
http://purl.org/coar/resource_type/c_2df8fbb1 |
dc.type.coarversion.fl_str_mv |
http://purl.org/coar/version/c_970fb48d4fbd8a85 |
dc.type.hasversion.spa.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.coar.spa.fl_str_mv |
http://purl.org/coar/resource_type/c_b239 |
dc.type.redcol.spa.fl_str_mv |
https://purl.org/redcol/resource_type/ARTEDIT |
dc.type.local.spa.fl_str_mv |
Editorial |
format |
http://purl.org/coar/resource_type/c_b239 |
status_str |
publishedVersion |
dc.identifier.issn.none.fl_str_mv |
0121-4004 |
dc.identifier.uri.none.fl_str_mv |
http://hdl.handle.net/10495/22312 |
dc.identifier.doi.none.fl_str_mv |
10.17533/udea.vitae.v25n2a01 |
dc.identifier.eissn.none.fl_str_mv |
2145-2660 |
identifier_str_mv |
0121-4004 10.17533/udea.vitae.v25n2a01 2145-2660 |
url |
http://hdl.handle.net/10495/22312 |
dc.language.iso.spa.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartofjournalabbrev.spa.fl_str_mv |
Vitae |
dc.rights.spa.fl_str_mv |
info:eu-repo/semantics/openAccess |
dc.rights.uri.*.fl_str_mv |
http://creativecommons.org/licenses/by-nc-sa/2.5/co/ |
dc.rights.accessrights.spa.fl_str_mv |
http://purl.org/coar/access_right/c_abf2 |
dc.rights.creativecommons.spa.fl_str_mv |
https://creativecommons.org/licenses/by-nc-sa/4.0/ |
eu_rights_str_mv |
openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nc-sa/2.5/co/ http://purl.org/coar/access_right/c_abf2 https://creativecommons.org/licenses/by-nc-sa/4.0/ |
dc.format.extent.spa.fl_str_mv |
2 |
dc.format.mimetype.spa.fl_str_mv |
application/pdf |
dc.publisher.spa.fl_str_mv |
Universidad de Antioquia, Facultad de Ciencias Farmacéuticas y Alimentarias |
dc.publisher.group.spa.fl_str_mv |
Productos Naturales Marinos |
dc.publisher.place.spa.fl_str_mv |
Medellín, Colombia |
institution |
Universidad de Antioquia |
bitstream.url.fl_str_mv |
http://bibliotecadigital.udea.edu.co/bitstream/10495/22312/1/BerrioJhon_2018_MicroencapsulationTechnologicalAlternativePreserveFunctionalFoods.pdf http://bibliotecadigital.udea.edu.co/bitstream/10495/22312/2/license_rdf http://bibliotecadigital.udea.edu.co/bitstream/10495/22312/3/license.txt |
bitstream.checksum.fl_str_mv |
a573363ca3a6ea0a248a39dbfc93856e e2060682c9c70d4d30c83c51448f4eed 8a4605be74aa9ea9d79846c1fba20a33 |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 |
repository.name.fl_str_mv |
Repositorio Institucional Universidad de Antioquia |
repository.mail.fl_str_mv |
andres.perez@udea.edu.co |
_version_ |
1812173149923442688 |
spelling |
Berrío Escobar, Jhon FernandoMárquez Fernández, Diana Margarita2021-09-08T02:44:09Z2021-09-08T02:44:09Z20180121-4004http://hdl.handle.net/10495/2231210.17533/udea.vitae.v25n2a012145-2660ABSTRACT: In the late 80’s started the rise of researches related to the obtainment of food capable of supplying the energetic demand, promoting growth and encompassing better properties and benefits for the human being. Due to their nutritional and pharmacological features, these foods were called nutraceutical or functional foods as they comprise one or more components, not necessarily nutrients, that promote health, prevent diseases and strengthen the immune system or exhibit medical properties. Regardless such researches increase and despite the approval for use and commercialization of these foods, in most countries there is neither a statutory definition nor any specific legislation that governs them.COL00150432application/pdfengUniversidad de Antioquia, Facultad de Ciencias Farmacéuticas y AlimentariasProductos Naturales MarinosMedellín, Colombiainfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_b239http://purl.org/coar/resource_type/c_2df8fbb1https://purl.org/redcol/resource_type/ARTEDITEditorialhttp://purl.org/coar/version/c_970fb48d4fbd8a85info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/2.5/co/http://purl.org/coar/access_right/c_abf2https://creativecommons.org/licenses/by-nc-sa/4.0/Microencapsulation : A technological alternative to preserve active ingredients in fuctional foodsMicroencapsulación : una alternativa tecnológica para preservar ingredientes activos en alimentos funcionalesTecnología de AlimentosFood TechnologyAlimentos FuncionalesFunctional FoodComposición de MedicamentosDrug CompoundingMicroencapsulaciónMicroencapsulationhttp://aims.fao.org/aos/agrovoc/c_35224VitaeVitae12252ORIGINALBerrioJhon_2018_MicroencapsulationTechnologicalAlternativePreserveFunctionalFoods.pdfBerrioJhon_2018_MicroencapsulationTechnologicalAlternativePreserveFunctionalFoods.pdfEditorialapplication/pdf108052http://bibliotecadigital.udea.edu.co/bitstream/10495/22312/1/BerrioJhon_2018_MicroencapsulationTechnologicalAlternativePreserveFunctionalFoods.pdfa573363ca3a6ea0a248a39dbfc93856eMD51CC-LICENSElicense_rdflicense_rdfapplication/rdf+xml; charset=utf-81051http://bibliotecadigital.udea.edu.co/bitstream/10495/22312/2/license_rdfe2060682c9c70d4d30c83c51448f4eedMD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81748http://bibliotecadigital.udea.edu.co/bitstream/10495/22312/3/license.txt8a4605be74aa9ea9d79846c1fba20a33MD5310495/22312oai:bibliotecadigital.udea.edu.co:10495/223122021-09-07 21:44:10.517Repositorio Institucional Universidad de Antioquiaandres.perez@udea.edu.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 |